It’s like eating creamy but crunchy peanut butter off the spoon except you can pick the pieces up!
1/2 cup Organic coconut oil, melted
1/2 cup natural almond butter (smooth or crunchy)
1 cup pecans, toasted and chopped
1 cup walnuts chopped
2 TBSP pumpkin seeds
2 TBSP sliced almonds
1 TBSP chia seeds
1 TBSP hemp seeds
1 teaspoon THM Gentle Sweet (optional)
1 teaspoon vanilla extract
1 oz 85% dark chocolate, melted
1/2 TBSP Organic coconut oil, melted
Line a large cookie sheet with parchment paper, set aside.
Mix almond butter, melted coconut oil, THM Simple Sweet (if using) and vanilla extract together until well blended and liquidy. Add remaining bark ingredients and mix well. Spread the mixture out on the wax paper that has been placed on a cookie sheet. Set aside.
Melt the topping ingredients and mix together and drizzle over top of the bark mixture on the cookie sheet.
Place in the refrigerator to harden. Once hardened, you can break into pieces and store in an air-tight container in the fridge or freezer as it becomes very soft when left at room temperature.