Low Iodine Carob Bark with Coconut and Cherries
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Learn more →Ingredients
8 servings
For the bark
- 2 cups carob chips
- 2 tbsp coconut oil
- ¼ tsp vanilla powder
- ⅛ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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