Recipes

Deluxe White Christmas Bark

Vegan, Gluten free, Keto friendly, Refined sugar free, Soy Free option, kid friendly, freezer friendly

 

Prep time: 30 minutes | Bake time: 12-14 minutes | Makes 1 tray 20cmx30cm

 

Ingredients

500gm dried coconut

½ cup raw almonds

½ cup shelled pistachios

½ cup raw macadamias

¼ cup dried cranberries

¼ cup freeze dried raspberries

¼ cup freeze dried blackcurrants

2 oranges or 2 lemons

½ cup coconut oil

½ cup cacao powder

⅛ teaspoon fine ground sea salt

2 tablespoons maple syrup

 

Method

  1. Preheat the oven to 150°C (300°F).  Roughly chop almonds, pistachios and macadamia nuts and spread over a baking tray.   Put in the oven and roast for 12 to 14 minutes until lightly roasted.  Remove from oven and set aside.
  2. Line a 20cmx30cm cake pan with parchment paper.  Set aside.
  3. Roughly chop cranberries and raspberries and set aside.
  4. Zest oranges or lemons.  This can be done with a zester or by peeling the skin off the fruit then chopping the skin into small pieces.
  5. Place the dried coconut in bowl of a high speed blender and blend on highest setting for 10 minutes until it is liquid, warm and milky.  Pour this onto the parchment paper in the 20cmx30cm cake pan.
  6. Sprinkle mixed nuts onto coconut, top with dried cranberries, raspberries, blackcurrants and citrus zest.
  7. Refrigerate until set.  Overnight is ideal.
  8. In a small pot, melt coconut oil over low heat.  Whisk in cacao powder, salt and maple syrup until completely smooth.  
  9. Remove coconut bark from fridge and turn upside down onto a clean surface.  Remove the parchment paper from base of bark and return it to the cake pan.  Place coconut bark back onto the parchment paper upside down.
  10. With the help of a pastry brush, spread the chocolate mixture over the base of the coconut bark.
  11. Return to fridge until set.  About half an hour.
  12. Remove coconut bark from fridge and break into rough pieces.
  13. Store in fridge in airtight container.