1 Stick Organic Butter (Both salted and unsalted work)
1/2 Cup Organic Extra Virgin Coconut Oil
2 Tablespoons Organic Almond Butter
1/2 Cup Pyure Organic Sweetener Blend (or sugar sub of your choice)
1/2 Cup Unsweetened Cocoa or Cacao Powder (I used Hershey’s because I had it on hand)
1/3 Cup Organic Unsweetened Shredded Coconut
1/3 Cup Sliced Almonds
Toast shredded coconut in a saucepan until golden brown, remove from heat and set aside.
Melt butter in a small saucepan or pot before adding coconut oil, cocoa powder, sweetener and almond butter. Stir until smooth.
Line a cookie sheet with parchment paper before pouring mixture. Let chocolate spread evenly before adding toasted coconut and almonds.
Place cookie sheet in the freezer for approximately 1-2 hours before removing and breaking bark into shards.
NOTE: Bark MUST be kept in the freezer or it will melt due to it’s high fat content.
*Makes approximately 10 servings. Fat- 27G, Net Carbs- 2.5G, Protein- 2.5G. Your results may vary depending on the ingredients you use.