Coconut Bark


This is for when you need a treat, but don't want the sugar load. Toasty coconut sprinkled with almonds and cocoa nibs, deliciousness!


Coconut is low in sugar (around 5g per 80g of shredded coconut), making this free of the usual sugar crash associated with a treat. Just check that you buy unsweetened coconut. It is also high in saturated fat, making it a bit controversial as a 'healthy food'. There have been a few studies on whether coconut oil impacts cardiovascular health, the results are mixed. My take away from the research is, if you eat a well balanced whole food diet coconut oil is a great addition.


RECIPE:

250g dried, unsweetened, coconut flakes

1/2 cup chopped almonds

1/4 cup cocoa nibs

1 tbsp maple syrup, or to taste (optional)


Pre-heat oven to 120C - You need to toast the coconut to make releasing the oil easier.

Spread coconut flakes over large baking tray, bake for 7-10 minutes until mostly golden. Keep an eye on it can go wrong quick.


Take out and tip into a kitchen processor or high powered blender, add maple syrup and blitz! You might have to stop occasionally and scarp the sides down, but within a few minutes you will see a liquid forming. Keep going until all the coconut is a smooth and silky liquid.


Pour onto large dinner plate lined with baking paper. Sprinkle with almonds and cocoa nibs and place in fridge to harden. Once done break into pieces and store in an airtight container in the fridge for up to a month.

NOTE:

This recipe can easily be doubled

To make a chocolate version

just add little cocoa powder (approx. 2/3tbsp) and little extra maple syrup.







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