Coconut oil is IT right now – we’ve all read those articles that go into the 373 million different ways to use coconut oil… but honestly, we’re not about to go make some coconut oil dog treats. So, we want to highlight our favorite ways to use coconut oil in our #coconutoilseries.
To kick it off, we’ll start with something sweet (and easy!): Coconut Oil Almond Chocolate Bark.
Time to make = 15 minutes (+20 minutes or more to freeze)
- 1/2 cup of cocoa or cocoa powder
- 1/4 cup (or more) of roasted salted almonds – or use plain if you prefer a less salty flavor
- 1/2 cup of virgin coconut oil – there are so many brands out there, but our favorite is Viva Labs Organic Extra Virgin Coconut OIl
- 1/4 pure maple syrup or agave nectar
- 1 tablespoon of almond butter
- a handful or two of Ghirardelli Chocolate 60% Cacao Bittersweet Chocolate Baking Chips
- 1 large pinch of sea salt
1. In a medium saucepan, melt the 1/2 cup of coconut oil over low heat.
2. Once melted, wisk in the 1/2 cup of cocoa powder, the large tablespoon of almond butter, the 1/4 of maple syrup, the handful of chocolate chips, and pinch of sea salt until smooth.
3. Remove chocolate mixture from the heat, and chop the almonds into halves. Add the almonds to the chocolate mixture.
4. Line a small baking sheet with parchment paper. Using a spatula, spoon the chocolate and almond mixture onto the sheet, and even it out until its about 1/2 inch think (you should be able just to eyeball it).
5. Sprinkle any leftover almonds on top. Place your baking sheet on a flat surface in the freezer. It shouldn’t take more than 15 minutes to freeze, but you will find it much easier to break into bark pieces if you leave it in the freezer for longer (we left ours in overnight!).
6. Break the frozen chocolate into bark pieces.
We recommend that you store the bark in the freezer in a Tupperware container – it will melt quickly if you leave it out on the counter or in the fridge.
Enjoy! Look out for next Monday’s installment of the #coconutoilseries!