chocolate coconut almond cranberry bark

Name: Chocolate Coconut Almond Cranberry Bark
Prep time: 5 min
Cook time: 5 min
Yield: 12
Cuisine: American
Ingredients: 1/3 cup(s) coconut oil; 3/4 cup(s) plus 2 tb unsweetened ghiradelli cocoa powder; 1/3-1/2 cup(s) light agave nectar ( adjust according to your taste ); 1/4 cup(s) sliced almonds; 1/4 cup(s) unsweetened flaked coconut; 3 tablespoon(s) ocean spray low sugar craisins

20 Pinches 7 Photos

Nor Mac

Northern, MA

Updated on Jul 14, 2017

When I'm in the mood for something quick and easy. Something that will curb my sweet tooth. This is what I make.. I used agave nectar instead of sugar. It makes it Lower on the glycaemic index. Enjoy!

Rate

prep time 5 Min

cook time 5 Min

method Microwave

yield 12 pieces

Ingredients

1/3 cup coconut oil
3/4 cup plus 2 tb unsweetened ghiradelli cocoa powder
1/3-1/2 cup light agave nectar ( adjust according to your taste )
1/4 cup sliced almonds
1/4 cup unsweetened flaked coconut
3 tablespoons ocean spray low sugar craisins

How To Make chocolate coconut almond cranberry bark

Step 1

Parchment line a 9 x 13" baking pan

Step 2

Place coconut oil in a microwave safe bowl . Heat until melted. Remove from microwave.
Step 3

Mix in the agave. Stir well. Stir in the cocoa powder. Stir well disolved and smooth.
Step 4

Pour onto parchment lined pan. Spread it out a little bit. Do not pread it thin. It should not cover the entire surface of the pan
Step 5

Sprinkle coconut over the chocolate. Sprinkle almonds over the coconut. Evenly sprinkle the craisins over the mixture. Pat down gently with the back of a spoon.
Step 6

Place in refrigerator. Refrigerate until hardened. It should take about 30 to 45 minutes.
Step 7

Break bark into pieces. Store loosely covered in the refrigerator.
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