This almond butter chocolate bark is decadent, crunchy, and sure to satisfy all your sugar-craving needs…But want to hear the best part? There is no sugar involved here at all! This recipe is perfect for anyone on a low-sugar or candida health protocol.
The dark chocolate is full of magnesium which is awesome for heart-health and muscle relaxation (post workout chocolate, anyone?)
The almond butter is packed with healthy fats, fiber and protein – it is especially high in vitamin E which is a crucial antioxidant and amazing for your skin!
Finally, we have the coconut – full of more fiber and healthy fat. The type of fat contained in coconut is the heart’s preferred source of fat! MCT-saturated fat helps to boost your HDL or “good cholesterol”
SO moral of the story, eat chocolate and fat, keep your heart, skin, and digestion running healthily. Sounds pretty good right?
- 1 cup coconut oil
- 3/4 cup cocoa powder
- 3 tbsp powdered stevia
- 1 tsp organic vanilla extract
- ½ cup almond butter
- 1 tsp cinnamon
- ½ cup flaked coconut
- Line a large baking sheet with parchment paper. In a double boiler, melt the coconut oil and add the cocoa powder. Heat and stir together for 1-2 minutes. Remove from heat. Whisk in the powdered stevia. Add the vanilla extract. Pour the chocolate mixture onto the prepared baking sheet and store in freezer to set while you prepare the almond butter.
- Heat the almond butter over the double boiler as well until melted. Add the cinnamon and stir to combine. Pour the almond butter over the partially set chocolate layer. Sprinkle the flaked coconut overtop.
- Store in the freezer until set (about 30 minutes), break into pieces and then return to freezer in an airtight container. Enjoy!