Tasty Tuesday {bark you can eat}

I had a hankering for something sweet. Hey, no surprise there, right?

A peek in the pantry found some macadamias, and some flaked coconut. I knew there were raspberries in the freezer. An idea formed.

Macadamia raspberry flaked coconut chocolate bark
1/2 cup organic raw macadamias, smashed
1/2 cup fresh frozen raspberries {freeze them in zip lock bags when they’re bountiful}
1/2 cup raw cacao powder
1/2 cup coconut oil
2 tablespoons organic maple syrup
flaked coconut, for topping

Lay smashed macadamias and raspberries on a lined baking tray. Heat coconut oil and maple syrup, stirring cacao powder in until it is well blended. Pour over the top of your macadamias and raspberries. This won’t be very pretty, but it’s not meant to look good, it’s meant to taste good!

Tasty Tuesday {bark you can eat}

Sprinkle flaked organic coconut over the top {optional} then pop it in the fridge for a couple of hours or the freezer for 30 minutes. Once it has set, break it up into pieces and store it in an air tight container in the fridge.

Take it out about 5 minutes before you want to eat it … unless you’re living through the northern summer right now, then you might want to eat it standing at the fridge door.

macadamia raspberry chocolate bark

Oh, it’s winter here and that’s what I was doing? Yeah, I remember now.




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