Coconut Bark - Almond Joy
This comes from here. I wanted to share it with my LJ buddies. (I also wanted to recopy it just in case that site ever closes. It seems to happen often that I bookmark a site then go to visit it at a later date and *poof*, it's gone.) If you're a WAP follower (and maybe even if you're not), you'll agree this is a healthy--and delicious!--candy. I've modified it ever so slightly as noted.
COCONUT BARK - ALMOND JOY
6 T. coconut oil (organic, virgin, expeller pressed)
1 tsp. vanilla extract (the real stuff)
1-1/2 T. unsweetened carob powder
(original calls for cocoa powder, but I only had carob on hand)
1 T. raw honey
(this deliciousness was provided to me by the beautiful bee woman rumorofrain)
(original calls for 1/2 tsp. xylitol or stevia or 1 T. maple syrup)
2 T. unsweetened shredded or chopped coconut
1/4 cup crispy almonds, chopped
(original calls for raw almonds, but I used crispy almond
(from the book Nourishing Traditions by Sally Fallon))
The original recipe says to heat the coconut oil then whisk in the rest of the stuff. I tried this, but I couldn't get it to blend together. I had big-time separation of oil. I retried it without heating the coconut oil. (It was partially melted at room temperature.) Bingo. (During the winter months, I will likely need to heat it, though only slightly. So, yeah, ....
Whisk together the coconut oil, vanilla, carob (or cocoa) powder and sweetener until well blended. Whisk in remaining ingredients. Pour mixture into a parchment-paper-lined pan and tip pan to evenly spread to even thickness. (I used an 8" square pan.) Place pan in freezer on level shelf and let sit ten minutes. Break into pieces, place in storage container and return to freezer. Raid the freezer as often as necessary.
COCONUT BARK - ALMOND JOY
6 T. coconut oil (organic, virgin, expeller pressed)
1 tsp. vanilla extract (the real stuff)
1-1/2 T. unsweetened carob powder
(original calls for cocoa powder, but I only had carob on hand)
1 T. raw honey
(this deliciousness was provided to me by the beautiful bee woman rumorofrain)
(original calls for 1/2 tsp. xylitol or stevia or 1 T. maple syrup)
2 T. unsweetened shredded or chopped coconut
1/4 cup crispy almonds, chopped
(original calls for raw almonds, but I used crispy almond
(from the book Nourishing Traditions by Sally Fallon))
The original recipe says to heat the coconut oil then whisk in the rest of the stuff. I tried this, but I couldn't get it to blend together. I had big-time separation of oil. I retried it without heating the coconut oil. (It was partially melted at room temperature.) Bingo. (During the winter months, I will likely need to heat it, though only slightly. So, yeah, ....
Whisk together the coconut oil, vanilla, carob (or cocoa) powder and sweetener until well blended. Whisk in remaining ingredients. Pour mixture into a parchment-paper-lined pan and tip pan to evenly spread to even thickness. (I used an 8" square pan.) Place pan in freezer on level shelf and let sit ten minutes. Break into pieces, place in storage container and return to freezer. Raid the freezer as often as necessary.