Coconut Cacao Bark Recipes
COCONUT BARK
This is one of my favorite recipes. It is so easy to make, but has so much flavor.
Provided by laysha
Categories Desserts Candy Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch baking dish with cooking spray.
- Mix sweetened flaked coconut and unsweetened flaked coconut together in a bowl. Add sweetened condensed milk; stir until coconut is evenly coated. Pour coconut mixture into the prepared baking dish.
- Bake in the preheated oven until edges are golden brown, 7 to 10 minutes.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 27.8 g, Cholesterol 11.1 mg, Fat 16.3 g, Fiber 3.7 g, Protein 4 g, SaturatedFat 13.9 g, Sodium 82.4 mg, Sugar 23.4 g
COCADA: EASY COCONUT BARK
Steps:
- Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.
- Mix the coconut and condensed milk in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes.
- Cool slightly, then cut into squares. Serve warm or at room temperature.
COCONUT CACAO BARK
OMG, I love this recipe. My DH and I gobbled a few pieces of it as soon as I took it out of the freezer. It is so fast and easy anyone can make it. The taste is really delicious!!! You can use a variety of powdered sweeteners in this recipe, just make sure you taste it while its still in the saucepan. That way, you can adjust the sweetness to suit your tastes.
Provided by Chef Joey Z.
Categories Candy
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Melt the coconut oil in a medium saucepan.
- Carefully add the raw cacao, vanilla, sweetener and nuts. The oil might spit a bit when you add other ingredients to it. Note: If you want, grind the Xylitol in a coffee grinder until a fine powder.
- Mix well to dissolve the sweetener and taste to make sure it is sweet enough.
- Pour onto a baking sheet covered with parchment paper. My baking sheet was 8x 11 1/2" which made my bark about 1/4" thick. But you can use a smaller one if you like your bark thicker.
- Put the pan into the freezer for about 30 minutes making sure the pan is straight so the bark will be even when it sets.
- Check the bark before you take it out of the freezer to ensure its solid all the way through.
- When set remove from the pan and break into pieces. Store in the fridge.
- Bon Appetit!
COCONUT BARK
Two ingredients, super-simple, pretty good stuff. From the Food Network show Mexican Made Easy. Like Hello Dollies without the nuts, chocolate chips, or graham cracker crust. I had a craving for coconut and this helped meet the craving head on!
Provided by randimiller
Categories < 30 Mins
Time 23m
Yield 16 serving(s)
Number Of Ingredients 2
Steps:
- Spray an 8x8 inch baking dish with nonstick cooking spray.
- Mix coconut and evaporated milk together in a bowl.
- Pour into baking dish and then smooth out (make sure it is level so that it cooks evenly).
- Bake at 350 for 20 minutes or until browned.
- Cool completely and then cut into bars.
- This is how the recipe/show said to do it, mostly. Some people have found that a package of coconut does not yield 5 1/2 cups, but the recipe works with less coconut. I found that I cooked mine for 25 minutes, cooled it, then ended up putting it back in the oven for another 10 minutes. Next time I am going to put it in a 9x13 pan, since I like the toasted coconut best. Other people found that they could drop tablespoonfuls on cookie sheets and bake them for 15 minutes or so.
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4.8/5 (18)Total Time 5 minsCategory DessertCalories 273 per serving
- In a small bowl, combine all three ingredients and mix until well combined. Taste the mixture, and adjust sweetness, to taste.
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- Preheat oven to 300F. Line a 9" square pan or a small baking sheet with two pieces of parchment paper, one going each way. Set aside.
- Add hazelnuts and almonds on a baking sheet and roast in the oven for 10 minutes. Remove baking sheet and add the coconut flakes and spread out. Continue roasting the nuts and coconut flakes for another 3-4 minutes, or until the coconut is lightly golden. Watch closely to avoid burning - coconut burns fast!
- Place hazelnuts on several sheets of damp paper towel. Wrap the hazelnuts and rub them vigorously with the paper towel until the skins fall off. It’s ok if some skins don’t come off. Discard the skins and roughly chop the hazelnuts and almonds.
- In a medium saucepan, melt the coconut oil over low heat. Remove from heat and whisk in the cocoa (or cacao) powder, maple syrup, and almond butter (if using) until smooth. Add a pinch of sea salt to taste. Stir in half of the almonds and hazelnuts.
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4.6/5 (36)Estimated Reading Time 1 minServings 8
- INGREDIENT INFO: Unsweetened flaked organic coconut is available at natural foods and specialty foods stores.
- Preheat oven to 350°. Spread out coconut on a rimmed baking sheet and toast, stirring occasionally, until most flakes are straw-colored, about 4 minutes. Transfer to a plate.
- Meanwhile, line a baking sheet with a silicone baking mat or parchment paper. Melt the chocolate in a double boiler or in 30-second intervals in a microwave, stirring between each interval. Spread melted chocolate on baking mat in an even layer about 1/8" thick. Scatter toasted coconut, pistachios, and cacao nibs evenly over chocolate. Sprinkle with flaky sea salt, if using. Let chocolate cool completely, then break into pieces. Bark will keep for about a week stored in a cool place in an airtight container between layers of parchment.
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- Place the pot on the stovetop. Pour the unsweetened cocoa powder, coconut oil and the Agave into the pot, cook on low heat.
- Cook and stir the chocolate and coconut oil continuously until the coconut oil melts completely. Turn off heat and mix in the 1/2 cup of walnuts.
- Pour the chocolate mixture into the pan lined with parchment paper, spread the chocolate out evenly. Sprinkle sea salt, reminding 1/2 cup walnuts, and the coconut flakes over the chocolate. Place and store in the freezer.
- Give the chocolate about 30-40 minutes to hardened before you sample a piece. Break or cut the chocolate bark into pieces. Enjoy!
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4.3/5 (4)Category DessertServings 12Total Time 20 mins
- Bring a quarter-full saucepan of water to boil and turn the heat down to simmering. Add cacao butter to a heatproof bowl and place over the simmering water. Make sure no water gets in the cacao butter.
- Stirring with a spatula, heat the cacao butter, and when almost all melted, stick the digital thermometer in. Make sure the temperature doesn’t go over 48°C / 118°F. If it’s close, remove the bowl from the heat and let the butter melt further on the countertop. The temperature will start to drop and that’s what we’re after.
- Add the cacao powder, vanilla and honey or maple syrup to the melted cacao butter and whisk until dissolved and well incorporated. The temperature will drop once you add other ingredients. Keep it at about 32-35°C, warm it up if needed, but NOT all the way up to 48°C. This will keep it smooth and silky, and decrease the chances of chocolate seize (when it turns into grainy paste).
- Finally, add the salt and whisk together. Line a tray with baking paper, covering the sides so no chocolate is spilt over the edges. Pour the chocolate into the tray and let is spread into a thin bark layer. While still melted, sprinkle with pumpkin seeds, almonds, coconut flakes and dried blueberries, or other nuts and dried fruit of your choice.
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- To roast the almonds: Pre-heat the oven to 350 degrees. Cover a baking sheet with parchment paper. Spread almond over the sheet and drizzle it with maple syrup. Sprinkle it with sea salt. Give it a toss and roast in the oven for 8-10 minutes. Let it cool on the counter.
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