Coconut Almond Bark (no sugar added)

December 13, 2011 By Leanne Vogel July 12, 2015

I wish I would have come up with this recipe sooner. Like 3 years sooner. If you like coconut, you’re going to LOVE this bark. If you don’t like coconut, I suggest you make a batch of chai spice roasted almonds and forget this post ever existed.

Sure, you could make these for people as a nice Christmas present. Wrap them up in a nice box and wow your friends… Or you could make it for yourself and snack on it for the next 16 days! I went for the latter of the two, obviously. But I took a picture of the bark in a nice box just so you could see what a nice gift it could be.

Pretty, no? Prettier in my belly if you ask me! I kid, I kid. But not really. This bark makes for a great filling evening snack that will satisfy the sweetest tooth you got… naturally.

Sugar-free Coconut Almond Bark

Author: Leanne Vogel

Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free, Grain free

Prep time: 20 mins

Cook time: 3 mins

Total time: 23 mins

Serves: 9x13

Go primal this Christmas with a hearty bark made with simple, sugar-free, whole food ingredients.

Ingredients

1.5 cup coconut butter
2 tablespoon coconut oil + 2 teaspoon for toasting
½ teaspoon almond extract
½ teaspoon vanilla extract
1 cup of whole pecans, toasted
½ cup slivered almonds, toasted
pinch himalayan rock salt
1 cup unsweetened shredded coconut

Instructions

Line a 9×13 cookie pan with parchment paper and set aside.
heat 2 teaspoon 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.
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.
Add extracts, roasted pecans and almonds. Mix well.
Drop onto prepared cookie sheet and spread the mixture into a thin layer.
Press the shredded coconut onto the top.
Place the cookie sheet in the fridge for 15 minutes or so. Remove and break into random pieces.

Notes

You could add cacao nibs or goji berries for a festive touch!

View Nutritional Information (once on page scroll down)

How does a sugar-free bark satisfy your sweet cravings, you ask? Well, the #1 way to permanently satisfy your sweet cravings is to opt for foods high in fat and protein; something that this lovely bark has lots of! When you have a sugary treat (think high fructose corn syrup, white sugar, cane sugar), your blood sugar goes up, then down, followed by another craving for sugars to elevate it again. It’s a viscous cycle.

You can successfully stop the craving with a whole food like nuts. They are high in protein, fats, and have a limited amount of carbohydrates. The carbs will satisfy your sweet tooth but wont boost your blood sugar, and the protein and fats will keep you fuller, longer. 2 hours later and you’ll be happy you enjoyed a healthy treat; and even happier that you’re not heading for seconds of the high sugary food you would have had. It’s a win, win, really! How do you satisfy your sweet tooth in a healthy way?

This entry was tagged: christmas, Coconut, paleo