Coconut Cream Bark

Prep: 10Cook: 120Total: 130


  • 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


  1. In a bowl, whisk together the coconut milk, coconut oil, and agave nectar.
  2. Line a 9×9 baking pan with parchment paper and pour the coconut mixture into it.
  3. Toast the pepitas until they start to brown, about 3 – 5 minutes.
  4. Cut the cranberries in half.
  5. Top the coconut mixture with the halved cranberries, toasted pepitas, and lemon zest.
  6. Sprinkle the top with sea salt.
  7. Place in the freezer for a few hours until hardened.
  8. Remove from the freezer, lift the bark from the pan by pulling up the edges of the parchment paper.
  9. Place it on a cutting board and cut into chunks.


  • 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
© The Toasted Pine Nut