Melt coconut oil and coconut butter in a medium saucepan. Gently stir in cherries and almonds. Pour mixture into a 12” x 12” parchment-lined pan. (For thinner bark, use a larger pan). With a wooden spoon, arrange cherries and almonds so that they are evenly distributed throughout coconut mixture. Place in freezer for about 30 minutes. When mixture is solid, break it into pieces and serve. Store in freezer to maintain texture.
from the NSM Nutrition Team recipe box
anti-inflammatory, dairy-free, gluten-free, paleo-friendly, vegan
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