CHOCOLATE COCONUT BARK
Time in the Kitchen: 25 minutes
Servings: 12 squares (macronutrient profile based on serving size of 1 square)
2 ounces (roughly 55 grams) dark chocolate
1 cup coconut oil
a handful of coconut flakes
a handful of slivered almonds
½ teaspoon sea salt
A small square of this frozen dessert will both satisfy a sweet tooth and give you a good dose of healthy fat from coconut oil. I love to experiment
with coconut bark (using various nuts or adding berries) but this version just might be my favorite. Make sure to use high-quality chocolate with 60%
cacao or more, and don't forget the sprinkle of sea salt on top to really make the flavor sing.
Fill a pot with a few inches of water, then balance a smaller pot on top so it hovers just above the water (this is called a “bain marie"). Bring the
water to a simmer. Break the chocolate into small pieces and melt it in the top pot.
Take the melted chocolate off the heat and stir in coconut oil until it melts. Add coconut and almonds.
Pour batter into an 8x8 pan lined with parchment paper. Sprinkle sea salt on top.
Put in the freezer for 15 minutes until solid, then cut into squares. Store the Chocolate Coconut Bark in the freezer.
Macronutrient Profile (perserving)