Coconut Almond Bark

Yield: 9×13 giant mass of coconut bark

Servings: 16

Ingredients

• 1.5 cup coconut butter (How to make coconut “butter”: http://www.marksdailyapple.com/10-tips-for-making-the-best-coconut-butter-ever/#axzz2Uat4KYKS)
• 2 tbsp coconut oil + 2 tsp for toasting
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• 1 cup of whole pecans, toasted
• 1/2 cup slivered almonds, toasted
• pinch Himalayan rock salt
• 1 cup unsweetened shredded coconut

Directions

1. Line a 9×13 cookie pan with parchment paper and set aside.
2. heat 2 tsp coconut oil in a cast iron pan on medium heat. Add almond slivers and pecans. Reduce heat to medium-low and toast for 2-3 minutes, rotating frequently (about every 20 seconds) to prevent from burning. Remove from heat and sprinkle with Himalayan rock salt. Set aside.
3. Melt the coconut butter with coconut oil in a double broiler or in a large metal bowl over top a saucepan filled with water to touch the bottom of the bowl.
4. Add extracts, roasted pecans and almonds. Mix well.
5. Drop onto prepared cookie sheet and spread the mixture into a thin layer.
6. Press the shredded coconut onto the top.
7. Place the cookie sheet in the fridge for 15 minutes or so. Remove and break into random pieces.

http://www.healthfulpursuit.com/2011/12/sugar-free-coconut-almond-bark/

Similar recipes:

http://www.unrefinedkitchen.com/2013/04/04/almond-butter-coconut-bark-coconut-almond-bark/

http://paleomagonline.com/almond-butter-bark/