Discovering sweet treats like this bring me so much happiness. I made it for the first time a couple weeks ago and got so excited about it. It fulfills the three things I strive for in my food making: easy, nutritious, delicious. It comes out of an ebook I purchased from Kitchen Stewardship called “Smart Sweets.” I don’t normally purchase recipe ebooks because there are so many great free recipes online, but this one was worth every penny.
The bark is great on so many levels… first of all it tastes like heaven, secondly it’s really quick to make(as long as you have a food processor – you definitely need one for this), and thirdly you store it in the freezer and so it’s easy to “forget” about and therefore lasts a long time!
Okay, go get some coconut oil and TRY THIS as soon as possible!!
1 c. unrefined coconut oil
1 tsp. vanilla extract
2 tsp. peppermint extract
1/4 c. cocoa powder
1/4 c. raw honey
1 c. unsweetened shredded coconut
In a food processor, simply mix all the ingredients together until the coconut oil gets more or less fluid and the mixture is uniform. If you like larger chunks of coconut, withhold it and add right at the end for a few pulses. I prefer it as small as possible. Prepare a large cookie sheet with parchment paper, waxed paper or a silicone baking mat. Pour the chocolate mixture onto the flexible surface and spread thinly using a spatula. Any thickness from 1/4” to as thin as you can get it makes great candy.
Freeze in a flat spot in the freezer for at least 15 minutes until solid. Break into pieces and store in the freezer or refrigerator in a solid-sided container. Eat cold.