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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Thursday
Feb142013

coconut butter bark

This idea popped in my head because of 2 reasons.

1] My parents sent a box of dark chocolate bark with cashews + dried fruit for Valentine’s Day [thank youuuu parents!!] and I LOVED it.  Typically, I am not a big fan of dried fruit in food but the chewiness coupled with the rich, velvety dark chocolate was addicting!

2] I wanted to make a quick treat for Valentine's Day.  Something fun with a pop of color.

coconut butter bark // edible perspective

I instantly thought of the bark.  Maybe because I was noshing on it while I was thinking of what to make… 

Hmmm…white chocolate bark?

No…I don’t really like white chocolate.

Hmmm…I have a full jar of freshly made coconut butter in my fridge.

Coconut butter chocolates?

Wait!  Coconut butter BARK!  Filled with crunch + chew!

Bingo.

coconut butter bark // edible perspective

I obviously had to make a chocolate version, too. 

Don’t tell me you wouldn’t have done the same thing.

coconut butter bark // edible perspective

coconut butter bark // edible perspective

coconut butter bark // edible perspective

I tried two different methods for the chocolate version.

One using cocoa powder and maple syrup [pictured right] and one with dark chocolate chips [pictured left].  They both turned out but the dark chocolate chip version was a bit smoother in texture.

coconut butter bark // edible perspective

An incredibly easy treat to make and pass out to friends, family, or your new crush.  Or maybe that old crush who you live with and love.

Also fun for the kiddos to get involved with this one.  Who doesn’t like piling on toppings and making your very own coconut butter creation??

Sprinkles, dried fruit, nuts, seeds, chocolate, whatever floats your boat.

coconut butter bark // edible perspective

I used a wide variety of toppings, including: India Tree nature’s colors sugar sprinkles in marigold, dried cranberries, dried tart cherries, salted almonds, and trail mix with nuts, dried fruit, seeds, flaked coconut, and dark chocolate chips.

coconut butter bark // edible perspective

Print this!

Coconut Butter Bark // gluten-free, grain-free, vegan, sugar-free // yields 1, 8x8 pan with 1/4-inch thick bark

inspired by: vanilla bean coconut butter cups with a coconut butter how-to

  • 1 cup coconut butter, melted or freshly made
  • fruit + nut toppings, sprinkles, etc.
  1. Pour the melted coconut butter onto a parchment lined pan.  Use a pan with edges if you want the keep the thickness and shape consistent.  Mini bread pans, bread pans, and muffin or mini muffin tins work perfectly! Just be sure to line them with parchment.
  2. Spread evenly and top with whatever ingredients you like. ie: trail mix, chocolate chips, nuts, dried fruit, orange zest, sprinkles, coconut, etc.
  3. Refrigerate or freeze until set.
  4. Cut into pieces and store in the fridge in a sealed container or in a cool, dark pantry.

Chocolate Coconut Butter Bark // gluten-free, grain-free, vegan // yields 1, 9x9 pan with 1/4-inch thick bark

cocoa powder version:

  • 1 cup coconut butter, melted or freshly made
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons unrefined coconut oil
  • 4 teaspoons maple syrup, warmed
  • fruit + nut toppings, sprinkles, etc.
  1. Melt coconut butter in a small pot over low, stirring constantly [if not using freshly made].
  2. Add the coconut oil and stir until melted combined.
  3. Add the cocoa powder and warmed maple syrup [honey or agave] and stir until smooth and fully combined.  It will be thick but pourable.
  4. Pour the melted coconut butter onto a parchment lined pan.
  5. Spread evenly and top with whatever ingredients you like. ie: trail mix, chocolate chips, nuts, dried fruit, orange zest, sprinkles, coconut, etc.
  6. Refrigerate or freeze until set.
  7. Cut into pieces and store in the fridge in a sealed container or in a cool, dark pantry.

chocolate chip version: This version was a bit smoother texturally in comparison to the cocoa powder version and combined a bit easier in the pan.

  • 1 cup coconut butter, melted or freshly made
  • 1/4 cup vegan dark chocolate chips
  • fruit + nut toppings, sprinkles, etc.
  1. Melt coconut butter in a small pot over low heat, stirring constantly [if not using freshly made].
  2. Add the chocolate chips and stir until melted and fully combined.  Taste and add more chocolate chips if desired.
  3. Pour the melted coconut butter onto a parchment lined pan.
  4. Spread evenly and top with whatever ingredients you like. ie: trail mix, chocolate chips, nuts, dried fruit, orange zest, sprinkles, coconut, etc.
  5. Refrigerate or freeze until set.
  6. Cut into pieces and store in the fridge in a sealed container or in a cool, dark pantry.

tips: Be sure to line whatever pan you’re using with parchment or a non-stick baking mat.  If using freshly made coconut butter it should already be in its drippy, melted state so you can skip the melting step.  This my favorite brand of cocoa powder.  The chocolate versions produce a bit more bark since you’re adding more ingredients than just the coconut butter.

coconut butter bark // edible perspective

Eat something sinfully delicious today.

And give someone a hug.

Happy Valentine’s Day.

Ashley

Reader Comments (32)

This is such an easy but delicious looking and sounding recipe. I want to try it - I may have to buy coconut butter for this very purpose!
February 14, 2013 | Unregistered Commenterdeva by definition
@Deva - If you have a large food processor it's super easy to make at home and much cheaper than buying!
February 14, 2013 | Registered CommenterAshley
so many possibilities with this recipe! YUM!
February 14, 2013 | Unregistered CommenterChrista @ Edible Balance
Oh. my. goodness! look at all that chocolate and coconut goodness! I will definetly be making this, considering my mister doesn't like coconut, I can keep it all to myself : )
February 14, 2013 | Unregistered CommenterAbby @ The Frosted Vegan
These look really good - I love the idea of using coconut butter! How creative? I've never had coconut butter before, but will have to try it! Yum!
February 14, 2013 | Unregistered CommenterMaria Tadic
This is such a great idea! I may have to break out some of the dried tart cherries in our freezer and give it a whirl. :)
February 14, 2013 | Unregistered CommenterEileen
Ashley, Ashley, Ashley. This is the best ever. Seriously. I have never had coconut butter . . . but I am making these this weekend. I have lots of time and I CANNOT WAIT. The photos are . . . ahhhhhhmazing, too!
I'm just glad this idea DID pop into your head - looks divine!
February 14, 2013 | Unregistered CommenterHeather @ Heather's Dish
@Maria - Coconut butter is one of my favorite things and it's so easy to make if you have a food processor. I linked to a post right under the recipe title if you're looking for directions. All you need is unsweetened, shredded coconut! :)

@Ashley - Whaaat? You must make it!!! And then definitely make this! :) Ada friendly! hehe
February 14, 2013 | Registered CommenterAshley
I tried to make something similar yesterday, and my chocolate never set!! I should have gone the coconut oil route. Next time I'll check with you first.

(and in case you were worried, my fail didn't go to waste. I put that soupy bark over ice cream and called it good.)
February 14, 2013 | Unregistered CommenterKatie
Before I read that this actually had trail mix in it, I was planning to comment that it looked just like trail mix ;) I love this take on bark! I think the chewy and crunchy sounds great.
February 14, 2013 | Unregistered CommenterKatie @ Blonde Ambition
Seriously Ashley? Genius. These sounds really delicious and the photographs are just ridiculously amazing. Love it.
February 14, 2013 | Unregistered CommenterKathryn
This is such a good idea! And absolutely beautiful photos to accompany it!
February 14, 2013 | Unregistered CommenterAndrea
What a great idea, Ashley!!! I'm totally going to whip this up and keep it on hand for when I need something "sweet" ;-) You ROCK girl!
February 14, 2013 | Unregistered CommenterAlyssa
Oh this is such a cool idea! Like a few of the other commenters, I've never had coconut butter - but I love coconut and always wish that chocolate bark was sprinkled with a coating of dessicated coconut. So this is perfect! Plus the bottom photo of all the jaggy, broken bits of bark and cooking paraphernalia?! I LOVE IT.
February 15, 2013 | Unregistered CommenterRebecca @ Pavlova's Dog
I love this recipe! It's even good post-Valentine's Day :) Reminds me of a grown-up/more tasty version of the Russel Stover fruit and nut flavor in the heart-box full of chocolate. Thank you!
February 15, 2013 | Unregistered CommenterEmily
wow this looks awesome!
February 15, 2013 | Unregistered Commentermanu
That last photo is spectacular! I've been wanting to make coconut butter for a while now, this post may just be the kick in the pants I need to get going already!
February 15, 2013 | Unregistered CommenterAnna {Herbivore Triathlete}
OMG, I have no words for how deliciously tasty this looks! And your photos? Amazing!
February 15, 2013 | Unregistered CommenterLauren
Last time I tried making coconut butter I nearly broke my food processor. it overheated and I nearly cried. I think it's time to attempt to make the butter again so I can have some freshly made when making this bark! I love the 7th photo in the sequence... :)
February 15, 2013 | Unregistered Commentersonia the mexigarian
Love barks. It's always easy, and makes a perfect gift!
February 15, 2013 | Unregistered Commenterkankana
@Sonia - Were you using unsweetened shredded coconut? I've had it not work one time and it was because the coconut was a month or so old and had partially dried out even thought I kept the big closed. What size is your food processor? Definitely won't work in a mini food processor. Let me know more details and maybe I can help! Have you been successful making peanut/almond butter?
February 15, 2013 | Registered CommenterAshley
YUM!! You had me a coconut butter!
Mmmmm, this looks lush!
February 17, 2013 | Unregistered CommenterMy Love Wedding Ring
This bark looks absolutely fantastic! Can't wait to try your version. I have a Chocolate Almond Holiday Bark which you may enjoy as well! http://existentialevolution.com/2012/11/chocolate-almond-holiday-bark/
February 18, 2013 | Unregistered CommenterJen @ Existential Evolution
This looks delicious! Do you have any nutritional information?

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March 15, 2013 | Unregistered CommenterKerse
I love butter and all the pictures in the article look delicious and yummy. I can’t wait to try all these dishes and I am sure that my kids are going to love it. thank you so much for sharing this post.
April 5, 2013 | Unregistered CommenterMonica Steele
i'm eating 73% cacao dark chocolate. are you happy now?
April 22, 2013 | Unregistered Commenternubwaxer
I tried the cocoa powder version and as I was heating it, it thickened and became really grainy. I tried adding more coconut oil but no success! Any idea why this could be?
November 14, 2013 | Unregistered CommenterJulie
@Julie - I'm stumped! Were you using the stove or microwave? Low heat? Was your coconut butter freshly made or did you melt that first? At what point did it become grainy? Just trying to figure out what might have happened! Sorry you had problems with it!
November 15, 2013 | Registered CommenterAshley
have all the ingredients in my kitchen - making some first thing tomorrow! guess i'll be eating some for breakfast : )
February 25, 2014 | Unregistered CommenterJade
I never thought to use coconut butter to make a chocolate-esque bark - so creative! I love that you added fruit and nuts to them as well. I just love fruit and nuts mixed with chocolate!

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