This recipe was given to me by my friend Robin. It is an absolute favourite at our house.  It is super easy to make and there isn’t any sugar in it.  You have got to love that!  The original recipe was for a “cluster”, but she modified it into a square/bark. Way less work. Surprisingly, I have tried this with peanut butter and although good, it is not as delicious as the almond butter version. I am still amazed by how much I love these, as I have always steered clear of coconut dainties. I remember my mom making Nanaimo Bars and leaving the bottom layer because I didn’t like the coconut. My mother-in-law served a version without the coconut base and I absolutely loved it, so of course I got her recipe ~ Robin Hood Nanaimo Bar mix. Too bad it has been discontinued 🙁  I am thinking my aversion to coconut was based more on the coarseness of the shredded coconut in many dainty recipes rather than the actual flavour of it. As long as the pieces are small, I love it!

Chocolate Coconut Bark Ingredients:

• 1 (5 oz) bag Flaked or shredded unsweetened coconut (I like to grind mine in the food processor to make them even smaller, but not necessary) ~ 5 oz = about 2 cups if you are buying bulk
• 2/3 cup melted coconut oil + 1 TBSP
• 1/2 cup almond butter
• 1 tsp vanilla
• 1 cup dark chocolate or semi-sweet chocolate chips

How to Make Chocolate Coconut Clusters:

1. In medium bowl, mix coconut flakes, 2/3 cup melted coconut oil, vanilla, and almond butter until well mixed.
2. Line a cookie sheet with wax paper and dump the mixture on top.  Use a fork to spread it out as best you can. Apply a second layer of wax paper on top of the mixture and use a rolling-pin to smooth it out.  Peel off the top layer of wax paper.
3. Put the cookie sheet in the freezer until the layer harden completely.
4. Once the layer has hardened, melt the chocolate in a double boiler with 1 TBSP coconut oil until smooth (or microwave).
5. Pour the chocolate over top and quickly spread it out to cover the surface.
6. Place them back in the fridge/freezer to cool before eating.  Store in fridge or freezer.

Place coconut, vanilla, coconut oil and almond butter in a bowl and mix.

Dump the mixture on a lined cookie sheet.

Spread the mixture out across the pan.

Place another piece of wax paper over top and thenuse a rolling pin to smooth out the surface.

Place the smoothed mixture in the freezer to cool.

Melt the chocolate with 1 T. of oil and spread on the top of cooled base. Freeze.

Remove from the freezer and break into pieces.

Serve the chocolate coconut bark cold.

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