cacao butter honey candy bark (scd & ibd friendly)

By C C
from Seattle, WA

When on the SCD, you get creative with the delicious, high quality, whole food ingredients you can have. I’m so thankful that while chocolate & cocoa powder aren’t SCD legal, cacao butter is! This is an addictive treat! It is delicious in all the variations, so even if you can’t put in fancy additions of nuts & coconut, you are sure to still enjoy this treat. And without the additions, it is easy on the digestive system when needing a soft/liquid diet, as the cacao butter melts in the mouth, while still giving the satisfying crunch when biting into it frozen.

prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For cacao butter honey candy bark (scd & ibd friendly)

  • 12 oz
    cacao butter (i use terra soul brand)
  • 2 Tbsp
    vanilla extract, no sugar added (i use trader joe’s organic pure bourbon vanilla extract); may substitute half with almond extract (i use cook’s brand)
  • 1/2 c
    honey (i use local raspberry or blackberry blossom honey)
  • 1/4 tsp
    salt (i use pink himalayan salt)
  • OPTIONAL INGREDIENTS:
  • unsweetened coconut flakes
  • hazelnuts, skins removed & roasted
  • SEE LAST STEP FOR A DIABETIC FRIENDLY/LOWER CARB VERSION.

How To Make cacao butter honey candy bark (scd & ibd friendly)

  • 1
    Warm the cacao butter and vanilla extract in a saucepan over low heat, until the cacao butter is melted. [Optional variation: use half vanilla extract & half almond extract, instead of all vanilla.]
  • 2
    Add the honey & salt. Whisk together. At this point you have two options: 1) Keep whisking over heat until it starts to bubble and change color, & the honey & cocoa butter stay mixed together. This will make the final candy soft, but the honey and cocoa butter will stay mixed together. OR 2) You can remove from the heat earlier, once the cocoa butter is melted, but when the cocoa butter & honey are still separating from each other. When you pour onto the two plates, make sure to alternate the pouring in little bits between the two plates, as the cocoa butter will want to pour off first. This will give you a candy with a crunchy cocoa butter top, and a gooey honey layer underneath. Messy to eat, but very satisfying, as it’s one of the few crunchy foods that then melts with body heat & is easy on the digestive tract. I prefer it with this crunch.
  • 3
    Empty contents onto 2 wax-paper lined plates, and sprinkle top lightly with additional salt, if you like things like “salted caramel chocolates.” [Optional variation: Line the plate with a layer of unsweetened coconut flakes & skinned, roasted hazelnuts, and pour the liquids over that.]
  • 4
    Place in the freezer. Once frozen, break into pieces, and enjoy. Store in an air tight container in the freezer. It helps it keep it’s lovely crunch/snap when you eat it.
  • 5
    Note: If you need a low carb/no sugar/diabetic friendlier version, I have really enjoyed using half vanilla extract, half almond extract, a thick layer of coconut flakes & plenty of hazelnuts, and no honey or salt. The extracts, coconut & hazelnuts give a floral illusion of sweet, (though it is not as sweet as with honey of course!) It is still very tasty.
ADVERTISEMENT
ADVERTISEMENT