Red Meat Allergy Friendly Carob Bark with Coconut and Cherries

Total time1 hr 15 min

Prep time10 min

Cook time5 min

Red Meat Allergy Friendly 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 Missy J's Organic Sweet Aussie Carob Chips, 8 oz SunSpire Unsweetened Carob Chips Missy J's Carob Chips Unsweetened Landau Natural Foods Sweet Carob Chips, 12 oz
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2 tbsp coconut oil
¼ tsp vanilla powder
⅛ tsp fine sea salt
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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