Procrastination. It happens. For some of us, it happens often- maybe even a little bit too often. Even with the most wholesome intentions to have projects all neat, sparkling, and complete weeks in advance, there can be a lingering tendency for us procrastinators to get, well, slightly off track. A sunny afternoon, pinterest, an intriguing poem, that laundry pile left unfolded- oh, the distractions are limitless. Yet, however frustrating, this habit ot last-minute-living doesn't always mean that the quality of foods need be sacrficed. This particular dessert recipe is designed for all of the chronically distracted dreamers out there. With just 4 ingredients and a prep time of 5 minutes these festive coconut barks look impressive, but take minimal effort to make. Nutrient dense, raw-food goodness in a hurry. You could call it cheating, but I call it brilliant.
The number of delicacies you can create with coconut, sprouted nuts and dark chocolate is simply amazing. This divine trio is perfecetly balanced in sweet flavor, intriguing texture and visual appeal. It just so happens that the three are also handsomely matched when it comes to nutrient profiles: coconut with its robust fatty acids and fiber, nuts delivering a burst of hardy protein and chocolate offering a sprinkling of minerals (but mostly just delicious taste).
Last year around this time I wrote about Instant Coconut Fudge, which still ranks among my favorite whole food desserts. This year's coconut bark recipe uses similar ingredients, but is overall more convenient for serving and quite sophisticated in presentation. It is ideal for sharing at a party, or for stacking into a box to be given as a healthy gift- just be sure to refrigerate to prevent a very tasty melty mess. In this recipe you will also find options for using either carob or chocolate depending on your dietary preference. If you are curious about carob, read more in my post about chocolate vs. carob.
No-Bake Organic Coconut Bark
By Kayla- Radiant Life
Base:
2 cups unsweetened coconut (you can use flakes or chips)
1/2 cup cold-pressed coconut oil
2 tbsps raw honey
1/2 tsp vanilla extract
Topping (optional):
dark chocolate or carob chips, melted
sprouted nuts, chopped (any of variety will do)
Place shredded coconut, oil, honey and vanilla in food processor and blend until smooth. Line a glass pan or cookie sheet with parchment paper and spread mixture evenly to about 1/4" thickness. Melt chocolate chips in a double boiler over the stove. Drizzle or spread chocolate over the coconut mixture and sprinkle with sprouted nuts or dried fruit as desired. Transfer to the freezer and leave to set. After about 45 minutes, remove and break into small pieces. Serve right away or store in a container in refrigerator for future use.
