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You'll love this heavenly dairy-free Chocolate, Coconut, Macadamia Bark #dairyfreedesserts #dairyfreechocolate

Chocolate, Coconut, Macadamia Nut Bark


  • Author: Chaunté Truelsen

Ingredients

  • 1/2 cup of unrefined coconut oil
  • 1/3 cup of toasted carob powder
  • 1-2 tbsp of nut or seed butter (I used cashew butter)
  • 2 tbsp of maple syrup (to make sugar free, use erythritol)
  • 1/3 cup of roasted, unsalted macadamia nuts (add more or less, if desired)
  • Sea salt (don’t use if you are using salted macadamia nuts)
  • 1/4 cup of toasted unsweetened coconut flakes (optional)
  • 2 scoops of collagen peptides (for extra gut-loving benefits + protein)

Instructions

  1. Toast coconut flakes (if using) at 300 F for about 3-4 minutes. Watch carefully and set aside when done.
  2. Melt coconut oil in sauce pan over low heat (alternatively, you can microwave for about 30-60 seconds).
  3. Once the coconut oil is melted, remove the pan from the burner. Gradually add in the toasted carob powder, and whisk until there are no lumps.
  4. Add maple syrup (or other sweetener), nut/seed butter, and a pinch of salt (if using). Add collagen peptides at this point if you are using that as well and keep stirring until completely combined.
  5. Spread half of the macadamia nuts onto a baking sheet or dish lined with parchment paper. Pour carob liquid over the macadamia nuts. Sprinkle remaining macadamia nuts on top, as well as the toasted coconut.
  6. Place in the freezer for 15-20 minutes or until solid. When it’s finished, just break up the carob bark. I like to enjoy mine right out of the freezer, but it’s also so delicious to let them soften up a little!

Notes

These can be stored in a covered container in the fridge (I’m not sure how long they stay good for because they are always gone within a few days over here.)

 If you decide to use cocoa when making this, keep in mind that carob has a sweeter taste, so I don’t have to use as much natural sweetener. Adjust sweetener amounts as needed.

 To make this recipe sugar-free, I highly recommend using powdered erythritol