Sugar-free Coconut Almond Bark

by August 16, 2014

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

Eating Style:

Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:




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


  1. Line a 9×13 cookie pan with parchment paper and set aside.
  2. 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.
  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.


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

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

19.8 g

Saturated Fat:

12.6 g


7 mg


6.9 g

Dietary Fiber:

4.2 g

Net Carbs:

2.7 g


2.6 g


2.4 g

Hi! I'm Leanne (RHN FBCS)

a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

Read more about me...

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