Pomegranate Coconut Butter Bark with Ginger & Orange
- Prep Time: 5 mins
- Total Time: 5 mins
- 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 too much.
- 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 ¼ inch (6 mm) thick. While the coconut butter is still soft, sprinkle it with the pomegranate arils, ginger chips (or caramel sea salt coconut chips for AIP), orange zest and Himalayan salt or coconut sugar, if using.
- 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.