Low-Sugar Coconut Crunch Bark

    • Difficulty
    • Easy
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If your day is just not complete without something sweet and crunchy to round it out, then this recipe is a great option for you. It’s high in nutrition yet extremely low glycemic. Enjoy!  Feel free to mix and match ingredients to tailor it to your preferences.

 

Ingredients

Ingredients group 1
  • 1/4 cup melted coconut butter
  • 2 tablespoons melted coconut oil
  • 1 tablespoon sunflower butter (or nut butter of choice)
  • 2 tablespoons ground xylitol*
  • A few drops of stevia, to taste
  • 2 pinches of salt
Ingredients Group 2
  • 1/2 cup raw or toasted coconut flakes
  • 1/3 cup shredded coconut
  • 1/4 cup pumpkin seeds
  • 2 tablespoons sunflower seeds
  • 2 tablespoons hemp seeds
  • 1 tablespoon sesame seeds

Instructions

  1. Whisk together the first set of ingredients in a bowl.
  2. Add the second set of ingredients and stir to combine. If the mixture gets too cold it will start to firm up so just set the bowl over a pot of hot water for a few minutes while stirring to loosen.
  3. Spread the mixture (as thick or thin as you want) on a parchment paper lined pan. Chill in the fridge or freezer until firm, about 30 minutes.
  4. Break into pieces and start snacking!

Notes

For an extra special touch, I drizzled them with dark chocolate. Mmmmm :)) *Xylitol is a sweetener made from birch trees or corn cobs. It is also found in small amounts in many fruits and vegetables and is even produced in our own bodies. It is low in calories in has no impact to blood sugar. Oh and it actually prevents tooth decay! You can buy it ground/powdered or grind it yourself in a coffee grinder.  
Heather PaceAbout Heather Pace

Heather became a health conscious vegan at the age of 14 after reading the book Fit For Life. She discovered new ways to enjoy her favorite foods, particularly her beloved desserts.  Heather’s curiosity was peaked when she stumbled upon a raw food restaurant at the age of 16, and by the time she was 18, she attended her first raw retreat for a month in California. Her passion for food led her to a two year culinary school program at the age of 18. Despite the fact that she wasn’t interested in most of the food being prepared, she gained valuable experience by learning the basics and all that the food industry has to offer. She went on to work in various restaurants, bakeries, and as a personal chef. Heather's serious sweet tooth led her to author four raw dessert ebooks: Just Desserts, Raw Party Parfait, Moonie Pie Recipes, and The Ultimate Raw Ice Cream Cake. She teaches raw food classes, and hosts dessert challenges on her site: www.sweetlyraw.com.

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