Low Sodium Carob Bark with Coconut and Cherries

Total time1 hr 15 min

Prep time10 min

Cook time5 min

Low Sodium Carob Bark with Coconut and Cherries

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Ingredients

8 servings

For the bark

2 cups carob chips
Chatfield's Gluten Free Carob Chips SunSpire Unsweetened Carob Chips Landau Natural Foods Sweet Carob Chips, 12 oz
Chatfield's Carob Chips, 12 oz
See all
2 tbsp coconut oil
¼ tsp vanilla powder
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 pinch ground ginger (optional)

For the topping

½ cup unsweetened coconut flakes, lightly toasted
⅓ cup dried tart cherries, unsweetened or honey-sweetened

Instructions

1
Line a rimmed baking sheet with parchment paper and set aside. If your coconut flakes are not yet toasted, spread them in a dry skillet over medium-low heat and stir frequently until golden and fragrant, about 3–4 minutes. Transfer immediately to a plate to stop cooking.
2
Bring 1 inch of water to a gentle simmer in a small saucepan. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add the carob chips and coconut oil to the bowl and stir with a spatula until fully melted and smooth, about 3–4 minutes.

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