Back in February, while doing the Whole30, I came across this recipe for Coconut Almond Bark (no sugar added). I checked-it out. I was skeptical to say the least, but decided to try it. Coconut butter? What was that. I certainly didn’t have that in the house and thought it surely cost an arm and a leg…but then I found a few recipes for coconut butter and decided to try it! I tried making the coconut butter in my cheapo/small food processor and it worked (even though my food processor isn’t super-thrilled about it–it doesn’t get as angry as when I try to grind nuts 🙂 Someday I hope to own a BlendTec that will grind coconut and nuts without batting an eye! I continued on to making the recipe and was SHOCKED how delicious it was. I was even more shocked when some of my friends/family who don’t eat paleo liked it as well (and there is NO sweetener in it!).
Anyway, I contacted Leanne from www.healthfulpursuit.com and asked her if I could link to it on my site! She agreed so here we are! Her recipe for the Coconut Almond Bark is here. If you aren’t avoiding sweeteners, you can add 1-2 Tbsp. of honey to the batch to make it a bit sweeter. I also ran out of almond extract (after making it multiple times) and just subbed more vanilla for the almond extract.
Leanne’s Coconut Almond Bark recipe sent my mind spinning with variations that would be just as yummy! And that is how “Almond Butter Coconut Bark” was born…Sorry to be confusing about the names! Hoping that the pics with the names on them clarifies it a bit!
As far as the coconut butter goes, here are two recipes that I found helpful: Homemade Coconut Butter and Toasted Almond Butter (though I didn’t toast mine…it sounds yummy!) I will explain how I made mine below.
Almond Butter Coconut Bark
1 1/3 cup coconut butter (see my recipe for homemade coconut butter below)
2/3 cup pecans
1/2 cup sliced almonds
2 Tbsp. coconut oil + 2 tsp. for toasting nuts
1/4 cup almond butter
1/2 tsp. cinnamon
1 tsp. vanilla
3/4 cup raisins
3/4 cup dried, unsweetened coconut for topping
1. Line a 9×13 pan with parchment paper.
2. Put pecans, sliced almonds and 2 tsp. coconut oil in a skillet and cook over medium-low heat, stirring frequently to avoid burning. Cook until ever-so-lightly browned/toasted.
3. Mix 2 Tbsp. coconut oil with the coconut butter. If not using fresh-made coconut butter that is still runny, soften coconut butter in a double boiler (with the coconut oil).
4. Add toasted nuts, almond butter, vanilla, cinnamon and raisins to the coconut butter mixture.
5. Spread mixture evenly in 9×13 pan lined with parchment paper. You may have to move around the raisins/nuts with your spatula so that they are evenly distributed.
6. Sprinkle 3/4 cup dried shredded coconut on top of the bark. Press down with a spatula. Place pan in fridge to cool until hardened. (I’m not sure how long this took…maybe an hour?)
7. Break Almond Butter Coconut Bark into pieces and enjoy!!
*This is best kept in fridge to keep its firm texture.
Jen’s Simple Coconut Butter (derived from the two recipes linked-to above)
Yield: approximately 1 1/2 cups coconut butter
4 1/2 cups unsweetened, shredded coconut (edit: I’ve read using unsweetened coconut flakes produces a creamier coconut butter product in the end…and if you use the unsweetened flakes and a high-powered blender like a Blendtec, you won’t even need the coconut oil)
2 tsp. coconut oil
EDIT on 1-17-15
Directions for making coconut butter in a Blendtec Blender with Twister Jar:
1. Put coconut and coconut oil (if using) in Blendtec Twister Jar and blend twisting the Twister Jar lid counter-clockwise while blending. (This should take about 1 minute total.)
2. Enjoy! That’s it. It’s amazing. Unlike my directions below from before in a food processor, this coconut butter CAN get nice and smooth!!
1. Put coconut and coconut oil into a food processor. Grind.
2. Occasionally you may need to scrape down the sides. Grind some more.
3. Grind the coconut until it becomes runny. The transformation is so cool (I’m easily amused)! It shocked me that all the dried up coconut could become liquidy in texture!! Mine never became completely smooth, but for this recipe, it doesn’t need to be. Just make sure it is somewhat liquidy and runny.
4. The end! Now go make some Almond Butter Coconut Bark!!
*I had to make my coconut butter in two batches as I have a smaller food processor. If 4 1/2 cups doesn’t fit in your food processor, don’t try it. Do it in smaller batches 🙂
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And here is the link again for the Coconut Almond Bark (pictured below).