Recipe
Coconut Cream Bark
Prep: 10Cook: 120Total: 130
Ingredients
- 1 can unsweetened coconut milk
- 1/2 cup coconut oil, melted
- 2 tablespoons agave nectar
- 1/8 cup cranberries
- 1/8 cup pepitas (pumpkin seeds)
- 1 lemon (just the zest)
- sea salt
Instructions
- In a bowl, whisk together the coconut milk, coconut oil, and agave nectar.
- Line a 9×9 baking pan with parchment paper and pour the coconut mixture into it.
- Toast the pepitas until they start to brown, about 3 – 5 minutes.
- Cut the cranberries in half.
- Top the coconut mixture with the halved cranberries, toasted pepitas, and lemon zest.
- Sprinkle the top with sea salt.
- Place in the freezer for a few hours until hardened.
- Remove from the freezer, lift the bark from the pan by pulling up the edges of the parchment paper.
- Place it on a cutting board and cut into chunks.
Tips
- Per serving: Calories 180; Fat 16.9g (Sat 15.1g); Protein 0.9g; Carb 4.5g (net carbs 4.4g); Fiber 0.1g; Sodium 12mg
Nutrition Info:
- Serving Size: 10
Find it online: https://thetoastedpinenut.com/coconut-cream-bark/