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Coconut Butter Bark, Two Ways

Want a super easy, infinitely adaptable, no added sugar necessary sweet treat? Never fear, coconut butter bark from http://meatified.com is here! Just spread, sprinkle and chill.

Ingredients

Scale

For the candied ginger & rose coconut butter bark half:

For the raspberry & caramel sea salt coconut butter bark half:

Instructions

  1. SOFTEN: Line a rimmed baking sheet with parchment paper. The coconut butter needs to be soft enough to stir and pour. If it isn’t, either gently heat the glass jar without its lid in a microwave on about 50% power for a minute or so OR pop the jar with the lid on into a bowl of warm water for ten minutes or so to soften. Stir the coconut butter until it’s smooth, evenly combined and creamy. You don’t want the jar to get too hot to the touch or for the coconut butter to be liquid, or it will spread too thin. You’re looking for a thick, smooth consistency that can pour and spread, but not run on its own.
  2. SPRINKLE: Pour the softened coconut butter onto the parchment lined baking sheet and use a spatula to spread it into an evenly level rectangle that’s about 1/8 – 1/4 inch (3 – 6 mm) thick. While the coconut butter is still soft, sprinkle one half with the ginger chips, rose petals and coconut sugar, if using. Sprinkle the other half of the coconut butter with the crushed coconut chips, freeze dried raspberries and additional salt, if using. (If you would like to make the whole batch a single flavor, double the amount of the toppings of your choice and sprinkle over the softened coconut butter evenly.)
  3. CHILL: Transfer the baking sheet to the fridge or freezer. Chill for 30 minutes before breaking into pieces as you like. To store, keep the pieces in an airtight container in the fridge or freezer. If it’s cool enough in your kitchen or pantry that coconut butter stays solid, you can store the bark in a cool dark place there. Note that the freeze dried raspberries will become soft after a few hours when exposed to air.

Notes

I picked up my dried rose petals in an international market and found them with the herbs and spices. You may also have luck finding them with the ingredients for herbal teas or even at a tea shop. Failing that, follow the link in the recipe to find them online. One other thing: if your rose petals come as buds, you’ll want to pull off the petals and discard the green base of the buds. Only the petals are edible.