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Sugar Free Almond Bark

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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.

By Ale Zozos

Sugar Free Almond Bark

Stars ( Reviews)

  • Prep Time:15 - 20 minutes
  • Cook Time:7 hours (soaking almonds)
  • Servings: 6 to 8

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

Instructions

1. Soak almonds in filtered water for 6 hours or overnight, and rinse
2. Line 8 x 8 glass baking dish with parchment paper
3. Pat almonds dry
4. Roast almond lightly in coconut oil in frying pan (preferably cast iron) for 2 – 3 minutes
4. Using a double boiler, or a metal bowl inside a large pot with 1 inch water, melt coconut manna, coconut oil
5. Stir hazelnut extract and almond extract into coconut mixture, remove from stove
6. Combine all ingredients (except salt) and pour into prepared baking dish
7. Sprinkle salt over bark
8. Let sit in refrigerator for 1 hour to harden
8. Break into pieces and store in a sealed container for 2 weeks in refrigerator

1. Soak almonds in filtered water for 6 hours or overnight, and rinse 2. Line 8 x 8 glass baking dish with parchment paper 3. Pat almonds dry 4. Roast almond lightly in coconut oil in frying pan (preferably cast iron) for 2 – 3 minutes 4. Using a double boiler, or a metal bowl inside a large pot with 1 inch water, melt coconut manna, coconut oil 5. Stir hazelnut extract and almond extract into coconut mixture, remove from stove 6. Combine all ingredients (except salt) and pour into prepared baking dish 7. Sprinkle salt over bark 8. Let sit in refrigerator for 1 hour to harden 8. Break into pieces and store in a sealed container for 2 weeks in refrigerator

Nutrition Information

Per Serving:  Calories: 313; Total Fat: 29 g; Saturated Fat: 18 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 67 mg; Sodium: 0 mg; Potassium: 451 mg; Carbohydrate: 9 g;  Fiber: 6 g; Sugar: 3 g; Protein: 6 g
Nutrition Bonus:
 Calcium: 7%;  Iron: 5%;
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2 thoughts on “Sugar Free Almond Bark

  1. Kristy Ship

    If you don’t have coconut butter, but have the oil and shredded coconut can’t you use that instead? since you’re melting the butter anyway. I don’t want to buy a 14$ jar of butter thats just shredded coconut that’s been blended if I”m going to melt it anyway. 🙁

    Reply
    1. Glenda Britton Post author

      Hi Kristy,
      Yes, coconut butter is very expensive and it is required to make this recipe. You could however make your own coconut butter, there are recipes on-line. The recipes I’ve seen look easy, but I have to admit, I’ve never made it myself. Good luck with it!

      Reply

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