Recipe: Dark Chocolate Coconut Bark

Post by Olivia Martino, Registered Dietitian and Co-Owner, Nourish Northwest

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 We develop many of own recipes or adapt them so many times from another recipe that they become our own.  However, this one was just too good as is and did not need any changes.  It comes from Oh She Glows, which is a great website for vegan recipes.  We have been using this recipe for a lot lately for our Corporate Wellness Lunch and Learns because it’s a crowd pleaser and does not have any gluten, dairy or refined sugar, making it safe for many different diets.  It’s also super easy to make, plus it’s a healthier alternative to the typical chocolate bark that you might find available commercially, with only 5 grams of sugar per serving compared to 25.  You’re gonna be hooked on this stuff!

Crazy Good Coconut Oil “Chocolate” Bar

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YIELD
20 PIECES
Ingredients:
  • 1/4 cup raw hazelnuts
  • 1/4 cup raw almonds
  • 1/3 cup large flake dried coconut
  • 1/2 cup virgin coconut oil
  • 1/2 cup cocoa or cacao powder, sifted if necessary
  • 1/4 cup pure maple syrup
  • 1 tablespoon smooth almond butter, optional
  • pinch fine sea salt

Directions:

  1. Preheat oven to 300F. Line a 9″ square pan or a small baking sheet with two pieces of parchment paper, one going each way. Set aside.
  2. Add hazelnuts and almonds on a baking sheet and roast in the oven for 10 minutes. Remove baking sheet and add the coconut flakes and spread out. Continue roasting the nuts and coconut flakes for another 3-4 minutes, or until the coconut is lightly golden. Watch closely to avoid burning – coconut burns fast!
  3. Place hazelnuts on several sheets of damp paper towel. Wrap the hazelnuts and rub them vigorously with the paper towel until the skins fall off. It’s ok if some skins don’t come off. Discard the skins and roughly chop the hazelnuts and almonds.
  4. In a medium saucepan, melt the coconut oil over low heat. Remove from heat and whisk in the cocoa (or cacao) powder, maple syrup, and almond butter (if using) until smooth. Add a pinch of sea salt to taste. Stir in half of the almonds and hazelnuts.
  5. With a spatula, spoon the chocolate mixture onto the prepared parchment-lined pan or sheet and smooth out until it’s about 1/4-1/2 inch thick. Sprinkle on the remaining nuts and all of the coconut flakes. Place into freezer on a flat surface for about 15 minutes, until frozen solid.
  6. Once frozen, break apart into bark. Store in the freezer until ready to eat. I don’t recommend keeping it out on the counter long because it melts fast.

Tip: To make this nut-free, simply omit the almond butter, hazelnuts, and almonds. It will still turn out just fine! You can try adding toasted sunflower seeds on top for a little crunch.

Read more: http://ohsheglows.com/2015/03/18/crazy-good-coconut-oil-chocolate-bark/#ixzz3txsmEpYv

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