Orange Almond Coconut Oil Chocolate Bark

• Vegan
• Gluten free

• Produce

  • 1 Orange, zest from

• Condiments

  • 1/2 cup Maple syrup or agave nectar

• Baking & Spices

  • 3/4 cup Cocoa, dark Dutch process
  • 3/4 tsp Orange extract
  • 1 pinch Salt

• Oils & Vinegars

  • 1 cup Coconut oil

• Nuts & Seeds

  • 3/4 cup Almond, slices

Found on eathealthyeathappy.com

Description

Ingredients

• zest from one orange (and a little from another for topping)
• 3/4 cup almond slices, divided
• 1 cup coconut oil
• 3/4 cup dark/Dutch process cocoa
• 1/2 cup maple syrup or agave nectar
• pinch salt
• 3/4 tsp orange extract

Directions

• Line a baking pan with waxed paper (see below about sizes).
• Toast the almonds in a small skillet over medium heat 1-2 minutes. When cool, put 1/2 cup of them in a bag and crush slightly (see pic).
• Melt the coconut oil in a saucepan over medium low heat.
• Sir in the orange zest, crushed almonds, cocoa, maple syrup or agave, salt and orange extract. Pour into the pan.
• Zest more orange on top and sprinkle with the rest of the almonds.
• Freeze one hour.
• Stab it with a butter knife in a kind of irregular pattern to break it into bark pieces.
• Store in the freezer.