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Coconut Almond Bark

coconut nut bark

 1 jar coconut butter (425 grams)
  cup maple syrup
  cup toasted slivered almonds
  cup dried cranberries
  cup mini gluten free chocolate chips
1

Soften jar of coconut butter by placing in a pot of warm water on the stove.

2

Mix softened coconut butter, maple syrup, almonds, cranberries, and chocolate chips in medium size bowl.

3

Line a baking sheet with wax paper.

4

Add coconut mixture to centre of baking sheet and top with another piece of wax paper.

5

Flatten mixture with a rolling pin.

6

Place in the freezer for 20 minutes.

7

Remove from freezer and break into pieces.

8

Store in a sealed container in the refrigerator.

9

Enjoy!