Prep
time: 15 minutes | Cook time: 15 minutes | Serves 16
½ cup cocoa butter oil, melted
½ cup coconut oil, melted
Powdered sweetener of choice equal to 2 tablespoons sugar
1 tablespoon pineapple extract
1 teaspoon coconut extract
1 teaspoon rum extract
½ cup unsweetened shredded coconut, toasted
½ cup coconut oil, melted
Powdered sweetener of choice equal to 2 tablespoons sugar
1 tablespoon pineapple extract
1 teaspoon coconut extract
1 teaspoon rum extract
½ cup unsweetened shredded coconut, toasted
1. Line an 8-inch x 8-inch baking pan with
aluminum foil and set
aside.
aside.
2. In a medium bowl, mix cocoa butter, coconut oil,
sweetener and
extracts until thoroughly combined.
extracts until thoroughly combined.
3. Pour mixture into prepared pan, spread evenly
and sprinkle with
coconut. Cover pan with plastic wrap and refrigerate until bark is
chilled through and firm, about 1 hour.
coconut. Cover pan with plastic wrap and refrigerate until bark is
chilled through and firm, about 1 hour.
4. Use foil to lift bark from pan. Cut bark into
16 squares and serve immediately. Enjoy!
Per
Serving
calories: 137 ; fat: 10g ; protein: 0g ; carbs: 2g ; fiber: 0g ; sugar: 0g ; sodium: 48mg
calories: 137 ; fat: 10g ; protein: 0g ; carbs: 2g ; fiber: 0g ; sugar: 0g ; sodium: 48mg
