Gluten-Free Sugar-Free Coconut Almond Bark
Even though the holidays literally SCREAM dessert and overly decadent foods, you can still indulge in sweets without it undoing your entire diet. It’s all about making a healthy gluten free paleo vegan dessert… and there is such a thing.
Servings
16Servings
Servings
16Servings
Ingredients
Instructions
  1. Line a 9×13 cookie pan with parchment paper and set aside.
  2. Heat 2 teaspoons of coconut oil in a cast iron pan on medium heat. Add almond slivers and pecans. Reduce heat to medium-low and toast for 2-3 minutes, rotating frequently (about every 20 seconds) to prevent from burning. Remove from heat and sprinkle with salt. Transfer to a clean bowl or plate and set aside.
  3. Melt the coconut butter with coconut oil in a double broiler or in a large metal bowl over top a saucepan filled with water that lightly touches the bottom of the bowl.
  4. Add extracts, roasted pecans and almonds. Mix well.
  5. Spoon mixture out onto prepared cookie sheet and spread into a thin layer.
  6. Press the shredded coconut onto the top.
  7. Place the cookie sheet in the fridge for 15 minutes or so. Remove and break into random pieces.
  8. You could add cacao nibs or goji berries for a festive touch!