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Coconut Crunchy Bark

Raw, Vegan, Paleo, Dairy-Free, Gluten-Free, and Refined Sugar–Free

If you think that a sugar-free plan can’t include some amazing treats, guess again! I’m certain you’ll love this bark as much as I do. I keep a stash in the fridge and nibble on it when I need “a little something.”

Dry Ingredients

  • ½ cup toasted coconut flakes*
  • ⅓ cup shredded coconut
  • ⅓ cup hemp, sunflower, or sesame seeds (or a blend)
  • ¼ cup pumpkin seeds

Liquid Ingredients

  • ¼ cup melted coconut butter
  • 2 tbsp. melted coconut oil
  • 1 tbsp. tahini
  • 2 tbsp. powdered xylitol or 5 drops of stevia

Instructions

Toss all dry ingredients together in a bowl. Whisk the liquid ingredients together in a separate bowl, then stir in the dry mixture. Spread in a thin layer on a parchment paper–lined tray. Set in the freezer for about 20 minutes until firm, and then break into pieces. Can be kept for up to 6 weeks in the fridge.

*  Place coconut flakes (I like to do 1–2 cups to have extra for smoothies or snacks) in a thin layer on a baking sheet. Bake at 350 ℉ (175 °C) for 5–6 minutes, until golden and fragrant. Make sure to use toasted, as it makes the coconut flakes really crunchy and more flavourful.

  Xylitol is birch sugar. It doesn’t have any impact on blood-sugar levels, making it acceptable for sugar-free diets, but you can leave it out if you want. If you can’t find it powdered, grind some in a coffee grinder.

Heather Pace

A classically trained chef turned raw-dessert chef, she is a travel bug, a chocoholic, and a certified yoga instructor.

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