cansurviving

Lorraine Cohen’s Peanut butter, coconut and chocolate almond bark.

10- 12 minutes prep

Ready to enJoy in 30 minutes

¼ cup Organic virgin coconut oil

1 cup Organic coconut flakes
¼ cup Organic coconut butter
2 – 3 dollops Organic chunky peanut butter or organic almond butter


2 tbsp - Unsulfered molasses
1 tsp Organic vanilla extract - (optional)
Unsweetened cacoa square melted, Baker's dark chocolate - 6oz ( you can use cocoa powder)
¾ - 1 Cup Organic chopped almonds or any favorite nuts (or combination)
Pinch of Himalyan or Celtic or Real salt

Melt the coconut oil, and chocolate on moderate heat stirring as needed so it does not burn. Remove from heat and add the rest of the ingredients.

Pour into a wide glass container on parchment paper and top with additional nuts and coconut flakes if desired. I like to do this and it looks very pretty! Place container uncovered in the freezer for minimum 30 minutes for the chocolate to harden

Remove, break into pieces and enjoy! Remember to keep the chocolate refrigerated in a glass container as anything raw melts quickly.

*You can also add currants and chocolate nibs

YUM!

Thanks for sharing this wonderful recipe. It is not time consuming and can be included as a perfect dessert for any occasion. I will try this recipe. I think all the ingredient used in this recipe is easily available in stores as well as online. You can also get them at wholesale price from wholesale restaurant desserts suppliers.

You are welcome Lynn!

The ingredients are verrrry easy to find and making it is so fast. Play with variations too. Makes this dessert yummy and fun. And be sure to keep it refrigerated. Because it is raw, it cannot be left out for long periods of time before starting to melt.

EnJoy!

Lorraine