Red Meat Allergy Friendly Carob Coconut Bark
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Learn more →Ingredients
8 servings
- 2 cups carob chips
- 2 tbsp coconut oil
- ½ cup unsweetened coconut flakes
- ¼ tsp fine sea salt
- ½ tsp pure vanilla powder (optional)
Instructions
- 1
Line a rimmed baking sheet with parchment paper and set aside. Toast the coconut flakes in a dry small saucepan over medium-low heat, stirring frequently, until golden at the edges, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a small bowl and set aside.
- 2
Combine the carob chips and coconut oil in a heatproof bowl set over a small saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir gently until the carob chips are fully melted and the mixture is smooth, about 3–4 minutes. Remove from heat.
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