zest from one orange (and a little from another for topping)
3/4 cup almond slices, divided
1 cup coconut oil
3/4 cup dark/Dutch process cocoa
1/2 cup maple syrup or agave nectar
3/4 tsp orange extract
We found this recipe at eathealthyeathappy.com
Line a baking pan with waxed paper (see below about sizes).
Toast the almonds in a small skillet over medium heat 1-2 minutes. When cool, put 1/2 cup of them in a bag and crush slightly (see pic).
Melt the coconut oil in a saucepan over medium low heat.
Sir in the orange zest, crushed almonds, cocoa, maple syrup or agave, salt and orange extract. Pour into the pan.
Zest more orange on top and sprinkle with the rest of the almonds.
Freeze one hour.
Stab it with a butter knife in a kind of irregular pattern to break it into bark pieces.
Store in the freezer.
Recipe Type: Vegan, Clean Eating, Gluten Free
Toasted almond slices crush easily. I use my hands now that I know a rolling pin turns them into powder.
Pan size: for thicker bark like I’ve made here, use a 5″ x 7″ pan. For thinner bark, use an 8″ x 8″ pan.
You can skip the stove and melt the coconut oil in a microwave.
The orange zest stays orange at least two weeks after freezing. Beyond that, I may never know.
The base chocolate recipe is Raw Chocolate Bars by Fork and Beans. I use it exactly as written and it’s my favorite coconut oil chocolate recipe ever.
No nutritional breakdown on this one. It’s coconut oil and maple syrup, which means fat and calories (albeit healthy ones).