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coconut bark

Raw Coconut Bark

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By Wardee Harmon of GNOWFGLINS

coconut bark

So you’ve heard of coconut bark, right? That raw, frozen treat that’s oh-so-good for you because of the healthy fats in coconut oil? Well, here is a coconut bark that’s dressed up just a bit more with a crunchy, nutty crust. It’s a family favorite!

Raw Coconut Bark 

Ingredients

Crust
2 cups raw pecans
2 tbsp dry sweetener of choice
¼ cup cocoa powder
¼ cup barely melted coconut oil
pinch sea salt
1 tbsp coffee substitute such as Roma, Caffix, Pero or Dandy Blend (optional)

Filling
1 ½  cups virgin coconut oil
½ cup plus 1 tablespoon cocoa powder
2 tsp vanilla extract
4 tbsp liquid sweetener of choice, such as raw honey or maple syrup

coconut bark

Directions

In the Blendtec FourSide jar or WildSide+ jar, chop all crust ingredients (except coconut oil) together on Speed 1 to a coarse meal. Don’t grind too long or you’ll get nut butter.

Transfer nut meal to mixing bowl. Add the coconut oil and mix all together with a wooden spoon.

coconut bark

Press into bottom of an 8-inch square cake pan. Set aside.

coconut bark

Rinse out Blendtec FourSide or WildSide+ jar. Add all filling ingredients. Blend or mix until smooth. Pour into pan over crust.

Put pan in freezer for at least 1 hour or until firm. Let sit at room temp for 3 to 5 minutes to soften up a bit before serving.

coconut bark

Return any leftover pieces to the freezer for later. Keep in freezer. Enjoy this delicious treat!

 

About the Author

Wardeh (‘Wardee’) blogs and teaches traditional cooking at GNOWFGLINS, an acronym meaning “God’s natural, organic, whole foods, grown locally, in season”. She’s passionate about healthy, whole food cooking with traditional methods that maximize nutrition — and of course, taste!

Site link: http://gnowfglins.com

Social link: http://facebook.com/gnowfglins

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