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I often have clients who are struggling to try and give up sugar because of candidiasis, or to help with energy or mood. This recipe morphed out of a raw chocolate recipe that I had used many times, (except that one contains sugar). It’s super simple, after you’ve made it once you don’t even have to measure!
Further Food Commentary:
Glenda's sugar free almond bark is packed with high protein foods to keep you fuller longer. Almonds are packed with antioxidants that protect against oxidative stress, which is a major contributor to aging and disease. These super nuts are also loaded with magnesium which is a mineral involved with blood sugar control making them great snacks for diabetics. Coconut oil is a medium chain triglyceride that contains a healthy dose of lauric acid. This acid is known for its roles in preventing heart problems like high cholesterol and high blood pressure.
Sugar Free Almond Bark
6
15 minutes
N/A minutes
313
Sugar free dessert
Sugar free
Ingredients
- 1 teaspoon coconut oil
- 1 cup coarsely chopped raw unsalted almonds (soaked for 6 hours and rinsed)
- 1/2 teaspoon good quality salt (Himalayan/Celtic/Sea)
- 3/4 cup coconut manna or coconut butter
- 2 tablespoons coconut oil
- 1/2 teaspoon hazelnut extract
- 1/2 teaspoon almond extract
- 1/2 cup unsweetened coconut flakes
- Sprinkle of salt
Directions
Soak almonds in filtered water for 6 hours or overnight, and rinse
Line 8 x 8 glass baking dish with parchment paper
Pat almonds dry.
Roast almond lightly in coconut oil in frying pan (preferably cast iron) for 2 – 3 minutes.
Using a double boiler, or a metal bowl inside a large pot with 1 inch water, melt coconut manna, coconut oil,
Stir hazelnut extract and almond extract into coconut mixture, remove from stove.
Combine all ingredients (except salt) and pour into prepared baking dish.
Sprinkle salt over bark.
Let sit in refrigerator for 1 hour to harden.
Break into pieces and store in a sealed container for 2 weeks in refrigerator.
