Thin chocolate coconut bark topped with crushed almonds and unsweetened coconut.
Yield: 10 people
Melt the dark and white chocolate using a double boiler until no lumps remain.
- Pour the melted chocolate onto a baking tray aligned with parchment paper and spread it using a spatula into a 0.6 cm (¼ inch) thick rectangle. Then, dust the crushed almonds and coconut on the melted chocolate. Cover the baking tray with plastic wrap and let the chocolate chill in the fridge for up to two hours.
- Then, break the chocolate into smaller pieces and serve.
- Storage and Freezing: The coconut bark can be stored in an air-tight container in the fridge for up to two weeks. You can also freeze it by wrapping each individual piece with plastic wrap. The bark can be stored in the freezer for up to four months.
- Tips: You can also add to the chocolate dried fruits such as cranberries or raisins.
Calories: 293kcal | Carbohydrates: 25g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 15mg | Potassium: 97mg | Fiber: 4g | Sugar: 19g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg