Chocolate, Almond Coconut Bark Recipe

Chocolate, Coconut, Almond Bark

Vegan, gluten-free, grain-free, no bake/raw, refined sugar-free, soy-free

Ingredients:

For the top layer:

• 6 tablespoons melted coconut butter (from a packed 1/2 cup solid coconut butter) or make your own

For the middle layer:

• 1/2 cup almond butter (can also use sunflower seed butter for nut-free option)
• 2 tablespoon + 2 teaspoon pure maple syrup
• 4 tablespoons virgin coconut oil, softened
• 1 teaspoon pure vanilla extract, optional
• pinch fine sea salt

For the bottom layer:

• 1/2 cup virgin coconut oil
• 1/2 cup unsweetened cocoa powder
• 4 tablespoons pure maple syrup
• pinch fine sea salt
• 5-6 tablespoons unsweetened large flake coconut (optional)

Directions:

1. Prepare the bottom layer: Add the coconut oil into a small saucepan and melt over low heat. Remove from heat and whisk in the cocoa powder, maple syrup, and salt until smooth.
2. Spread the chocolate layer evenly on the bottom of a baking sheet ( I like to line it with parchment paper first). Place in the freezer until solid.
3. Prepare the middle layer: In a small bowl, stir together the almond butter, maple syrup, oil, vanilla (if using), and salt until smooth. Pour this layer on top of the chocolate later, smooth out and place in the freezer.
4. Prepare the top layer
   1. If necessary, melt the coconut butter over the lowest heat in a saucepan until liquid.
   2. If you are making your own, do so now.
   3. Spoon melted coconut butter on top of the middle layer, spread out evenly. Place in the freezer.
5. Freeze for about 25 minutes until solid. Allow to sit at room temperature for 5 minutes before enjoying. Store leftovers in the freezer.

Tips:

• To make homemade coconut butter, process 3-4 cups of unsweetened shredded coconut in a heavy-duty food processor for 7-10 minutes, until smooth and liquid (may take longer depending on the power of your food processor). You may need to make multiple batches, but 3-4 cups of coconut at one time is usually about all the food processor can take.
• Make sure the coconut you are using isn’t stale or it won’t turn into butter.
• Leftovers will keep in the fridge in an air-tight container for at least a month, but often much longer.
• You can also use store-bought coconut butter (but it’s a lot more expensive)!