Coconut Crunch Bark – low sugar/nut free
Today I have a yummy sweet snack recipe to share with you that's low in sugar (some would even consider it to be sugar free) and its super nutritious. I've been craving crunchy things lately, so created this bark to munch on when I need a little "something" whether its morning, afternoon, or evening (and if won't keep me up at night).
Feel free to mix and match ingredients to tailor it to your preferences. I've made it with peanut butter too which is good but this version below keeps it nut-free. Make sure to add the salt! It will really bring the flavours out.
Coconut Crunch Bark
HIGH RAW- VEGAN - NUT FREE - LOW SUGAR
1/4 cup melted coconut butter
2 tablespoons melted coconut oil
1 tablespoon sunflower seed butter (or nut butter of choice)
2 tablespoons ground xylitol* OR several drops of stevia (4-6)
2 pinches of salt
1/2 cup toasted coconut flakes**
1/3 cup shredded coconut
1/4 cup pumpkin seeds
2 tablespoons sunflower seeds
2 tablespoons hemp seeds
1 tablespoon sesame seeds
Whisk together the first set of ingredients in a bowl. Add the second set of ingredients and stir to combine. If the mixture gets too cold it will start to firm up so just set the bowl over a pot of hot water for a few minutes while stirring to loosen. Spread the mixture (as thick or thin as you want) on a parchment paper lined pan. Chill in the fridge or freezer until firm, about 30 minutes. Break into pieces and start snacking!
For an extra special touch, I drizzled them with dark chocolate. Mmmmm :))
*Xylitol is a sweetener made from birch trees or corn cobs. It is also found in small amounts in many fruits and vegetables and is even produced in our own bodies. It is low in calories in has no impact to blood sugar. Oh and it actually prevents tooth decay! You can buy it ground/powdered or grind it yourself in a coffee grinder.
**To Toast the coconut flakes (which I highly recommend because it makes them super crunchy and enhances the flavour), preheat an oven to 350F, arrange the flakes on a cookie sheet and bake for 6-7 minutes until golden. They will crunch up as they cool.