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chocolate coconut almond cranberry bark

Adashofloverecipepage avatar
Recipe by
Nor Mac
@Adashofloverecipepage
Northern, MA

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!

yield 12 pieces
prep time 5 Min
cook time 5 Min
method Microwave

Ingredients For chocolate coconut almond cranberry bark

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

How To Make chocolate coconut almond cranberry bark

  • 1
    Parchment line a 9 x 13" baking pan
  • 2
    Place coconut oil in a microwave safe bowl . Heat until melted. Remove from microwave.
  • 3
    Mix in the agave. Stir well. Stir in the cocoa powder. Stir well disolved and smooth.
  • 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
  • 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.
  • 6
    Place in refrigerator. Refrigerate until hardened. It should take about 30 to 45 minutes.
  • 7
    Break bark into pieces. Store loosely covered in the refrigerator.
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