Best Coconut Cacao Bark Recipes

Cocada: Easy Coconut Bark image

Provided by Marcela Valladolid

Categories dessert

Time 40m

Yield 24 bars

Number Of Ingredients 3

Nonstick cooking spray, for spraying baking dish
5 1/2 cups (one 14-ounce bag) sweetened shredded coconut
1/2 cup sweetened condensed milk

Steps:

Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
Mix the coconut and condensed milk in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes.
Cool slightly, then cut into squares. Serve warm or at room temperature.

Coconut Cacao Bark image

Provided by Chef Joey Z.

Categories Candy

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 cup coconut oil (liquified)
3/4 cup raw cacao (or powdered carob or coco)
2 tablespoons vanilla extract (or whatever flavour you want)
1/2 cup artificial sweetener (I used Xylitol)
3/4 cup slivered almonds (optional)

Steps:

Melt the coconut oil in a medium saucepan.
Carefully add the raw cacao, vanilla, sweetener and nuts. The oil might spit a bit when you add other ingredients to it. Note: If you want, grind the Xylitol in a coffee grinder until a fine powder.
Mix well to dissolve the sweetener and taste to make sure it is sweet enough.
Pour onto a baking sheet covered with parchment paper. My baking sheet was 8x 11 1/2" which made my bark about 1/4" thick. But you can use a smaller one if you like your bark thicker.
Put the pan into the freezer for about 30 minutes making sure the pan is straight so the bark will be even when it sets.
Check the bark before you take it out of the freezer to ensure its solid all the way through.
When set remove from the pan and break into pieces. Store in the fridge.
Bon Appetit!