Coconut
Peppermint Bark
Peppermint bark makes a great holiday recipe. I came across a unique peppermint bark recipe at Heather Eats Almond Butter using homemade coconut butter instead of white chocolate. I had a bag of unsweetened shredded coconut on hand and had to try it out. Making coconut butter consists of taking the unsweetened shredded coconut and processing it in food processor for about 10 minutes until it’s smooth and creamy.
Couldn’t be easier.
The addition of dark chocolate, peppermint and candy canes was pure bliss!!
I prefer it right out of the freezer for a cool peppermint, chocolatey treat. The good quality dark chocolate and coconut add many nutrients to this treat.
This would make a perfect homemade holiday gift, as well as the Honey-Rosemary Glazed Nuts, Spiced Apple Butter and Homemade Almond Butter in a jar with a festive ribbon.
Peppermint Bark
Peppermint bark makes a great holiday recipe. I came across a unique peppermint bark recipe at Heather Eats Almond Butter using homemade coconut butter instead of white chocolate. I had a bag of unsweetened shredded coconut on hand and had to try it out. Making coconut butter consists of taking the unsweetened shredded coconut and processing it in food processor for about 10 minutes until it’s smooth and creamy.
Couldn’t be easier.
The addition of dark chocolate, peppermint and candy canes was pure bliss!!
I prefer it right out of the freezer for a cool peppermint, chocolatey treat. The good quality dark chocolate and coconut add many nutrients to this treat.
This would make a perfect homemade holiday gift, as well as the Honey-Rosemary Glazed Nuts, Spiced Apple Butter and Homemade Almond Butter in a jar with a festive ribbon.
Ingredients:
(adapted from HEAB)
2 cups shredded, unsweetened coconut
1 Tbsp cane sugar
1 tsp pure, raw coconut oil*
¾ tsp peppermint flavour (extract)
2 large candy canes
½ cup dark chocolate (70% or higher)*
¼ cup almond milk
¼ slivered almonds (optional)
1. Start by making coconut butter by placing unsweetened shredded coconut in food processor and processing it 7-10 minutes, scrapping sides down half way in between. It will become creamy and smooth. At this point add in cane sugar, coconut oil and peppermint flavour and blend until mixed thoroughly.
2. Meanwhile, melt dark chocolate and almond milk on low heat, stirring constantly to ensure it won’t burn. Once melted and mixed thoroughly stir in slivered almonds. Line 9x9 pan with parchment paper and pour chocolate mixture into pan and spread out evenly. Throw in freezer until coconut butter ready.
(adapted from HEAB)
2 cups shredded, unsweetened coconut
1 Tbsp cane sugar
1 tsp pure, raw coconut oil*
¾ tsp peppermint flavour (extract)
2 large candy canes
½ cup dark chocolate (70% or higher)*
¼ cup almond milk
¼ slivered almonds (optional)
1. Start by making coconut butter by placing unsweetened shredded coconut in food processor and processing it 7-10 minutes, scrapping sides down half way in between. It will become creamy and smooth. At this point add in cane sugar, coconut oil and peppermint flavour and blend until mixed thoroughly.
2. Meanwhile, melt dark chocolate and almond milk on low heat, stirring constantly to ensure it won’t burn. Once melted and mixed thoroughly stir in slivered almonds. Line 9x9 pan with parchment paper and pour chocolate mixture into pan and spread out evenly. Throw in freezer until coconut butter ready.
3. Crush 2 candy canes with mortar and pestle or knife . Pour coconut butter on top of chocolate layer; spread out evenly and sprinkle with crushed candy canes. Cool in fridge or freezer for ½ hour. Chop roughly into large pieces. Serve cold. Can store in freezer.
Enjoy!
*Note: You can use more dark chocolate for a thicker chocolate layer. I have made the coconut butter without the tsp of coconut oil and it turned out the same, so if you don’t have any or don’t want to add it you don’t have to. Do not sweeten with liquid sweeteners, like maple syrup. I tried it and it ruined the texture of the coconut butter (it clumped up again).
Enjoy!
*Note: You can use more dark chocolate for a thicker chocolate layer. I have made the coconut butter without the tsp of coconut oil and it turned out the same, so if you don’t have any or don’t want to add it you don’t have to. Do not sweeten with liquid sweeteners, like maple syrup. I tried it and it ruined the texture of the coconut butter (it clumped up again).
Food for Thought:
About 50% of the significant amount of fatty acids provided by coconut is a health-promoting fat called lauric acid, whose only other abundant source in nature is human breast milk.
Lauric acid converts into a highly beneficial compound called monolaurin in the body, which is an antiviral, antibacterial and antiprotozal monoglyceride that destroys a wide variety of disease causing organisms.
Coconut and coconut water is a welcome addition to any diet with numerous health benenfits.
About 50% of the significant amount of fatty acids provided by coconut is a health-promoting fat called lauric acid, whose only other abundant source in nature is human breast milk.
Lauric acid converts into a highly beneficial compound called monolaurin in the body, which is an antiviral, antibacterial and antiprotozal monoglyceride that destroys a wide variety of disease causing organisms.
Coconut and coconut water is a welcome addition to any diet with numerous health benenfits.
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