Coconut Swirl Bark

If you're a coconut lover then you'll appreciate today's recipe...

In the past few years I've enjoyed coconut butter as a delicious low sugar treat (I can eat it stright off a spoon). Recently I posted a recipe for coconut butter cups in 5 different variations and today I've got a slightly different version of the cups - in bark form! But not just plain coconut. Nope. I decided to make a pretty swirly bark!

I swirled carob into the bark but you can use cacao powder for a chocolate coconut bark, and use a few extra drops of stevia to counteract the bitterness. I've listed the crunchy and chewy bits I added into my bark but you can add whatever you have on hand and in whatever amount you like. Pumpkin or hemp seeds would be nice, dried fruit of your choice, or dehydrated buckwheat to replace the nuts if you want a nut-free treat.

Coconut Carob Swirl Bark

1/2 cup melted coconut butter
2 tablespoons melted coconut oil
12 drops vanilla medicine flower essence, or 1/2 teaspoon pure vanilla extract
6 drops stevia, or to taste
1 tablespoon carob powder
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3-4 tablespoons coconut flakes
2 tablespoons goji berries or mulberries
1-2 teaspoons cacao nibs
4 tablespoons chopped nuts
sprinkle of bee pollen

Stir together the coconut butter, oil, vanilla, and stevia in a bowl.
Transfer 4 tablespoons of the mixture to a separate bowl and sift in the carob powder.
Add your chewy/crunchy bits to each of the mixtures, according to preference.
Pour the coconut mixture into a parchment paper lined container/dish.
Pour blobs of the carob mixture on top of the coconut mixture and use a chopstick to swirl the two together.
Chill in the fridge for 10 minutes. Chop or break into pieces.

When J and I were in the Toronto area visiting his family last week, we went to one of my favorite places for hot yoga and lunch. The Naked Sprout is a wonderful vegan/ mostly raw restaurant with delicious food and nice ambiance. If you live in the area I highly recommend it!

I've posted about it before when I had the most incredible meal of raw caesar salad, coconut poppers, and linzer cheesecake - all raw. And I posted about the lasagna, taco salad, and pumpkin cheesecake we had on another visit. If you live in the area I highly recommend this place!
This time I started with a water kefir while J had a coconut water. I ordered the raw soft tacos and he chose the BBQ pulled tofu sandwich. Both were delicious but I would add a side salad to the tacos next time as it needed more green things. I think they should put lettuce in the tacos.

Soft tacos: Carrot flax tortillas filled with guacamole, salsa, sour cream, and taco "meat" with sprouts on top.

BBQ pulled tofu sammie on gluten free bread with avocado, lettuce, sprouts, and some kind of sauce. J absolutely loved this and I had a bite of the bbq tofu and it was incredible!!!!

Blog Updates on Food and Yoga For Life:

-Be sure to catch my review of Kindfood vegan cafe (and my recipe for raw vegan caesar salad) if you haven't already.

- A month ago I posted a vegan recipe for low sugar mint chip ice cream with a secret ingredient!

- I've recently posted Part 2 of my Australian adventures HERE. Part 1 here.

- A recipe for grain free UNcheese crackers HERE.

Shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Wellness Weekend

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