Almond Butter Bark

almond butter coconut butter dairy free gluten free keot low sugar treat nut butters paleo vegan whole 30

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Shawn Mynar.

INGREDIENTS

For bark

  • 2/3 cup almond butter made with the NutraMilk
  • 2/3 cup coconut butter made with the NutraMilk
  • ¼ cup coconut oil
  • 5 drops stevia
  • 1 tsp pure vanilla extract
  • 1 tsp. cinnamon

For chocolate drizzle

  • 2 tbsp. coconut oil, melted
  • 1 tbsp. unsweetened cocoa powder
  • 5 drops stevia
  • 1/2 tsp. pure vanilla extract
  • 1 tsp. cinnamon

For almond butter

  • 2 cups (300g) almonds
  • 1/8 teaspoon Pink Himalayan salt (optional)

For coconut butter

  • 2 1/2 cups dehydrated coconut flakes

INSTRUCTIONS

  • Making almond butter
    • Place almond and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Making coconut butter
    • Place cleaned coconut flesh in the NutraMilk container.
    • Press Butter cycle, set for 14 minutes.
    • Press Start.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Use a spatula to scoop the butter out of the container.

  • Line baking sheet with parchment paper. Place all ingredients for bark into a small saucepan. Melt over low heat until smooth.

  • Spread onto baking sheet and refrigerate for one hour.
  • Place all ingredients for drizzle in a small bowl and stir until combined.
  • Break cooled bark into large pieces and spread out on parchment.
  • Drizzle chocolate mixture over bark.
  • Place baking sheet back in refrigerator for 30 minutes. Store in airtight container in refrigerator until ready to eat.



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