I cannot believe that I have not already posted this recipe. I guess since I posted it on my Facebook Page, I assumed it was here too. It is one of my FAVORITE Paleo desserts! Huge thanks to Mark Sisson for coming up with this genius idea, and huge thanks to my friend, Sarah, for sharing it with me!
This is a chilly dessert that should be kept in the freezer. Just don’t spend too much time with your head in the freezer with it!
2 oz. (roughly 55 grams) dark chocolate (only 2 oz.!! not too bad!)
1 C. coconut oil (make sure it’s extra-virgin, and unrefined… this is especially important for this recipe)
1 handful coconut flakes
1 handful slivered almonds (I actually prefer pecans)
1/2 tsp. sea salt (I found that this was wayyy too much salt… try 1/4 tsp. if you like salt. I think the recipe is delicious without the salt.)
Fill a pot with a few inches of water, then balance a smaller pot on top, so it just hovers above the water. Bring the water to a simmer. Break the chocolate into pieces, and melt it in the top pot.
Take the melted chocolate off the heat, and stir in the coconut oil until it melts. Add the coconut flakes and almonds.
Pour batter into an 8×8 pan, lined with parchment paper. Sprinkle the sea salt on top.
Put in the freezer for 15 minutes until solid, then cut into squares. Store the Chocolate Coconut Bark in the freezer.