Instructions
- In a bowl, ½ cup coconut oil, 1 tablespoon erythritol, 3 tablespoons cocoa powder, and 2 tablespoons peanut butter.½ cup coconut oil, 1 tablespoon erythritol, 3 tablespoons cocoa powder, 2 tablespoons peanut butter
- Refrigerate mixture for 5 minutes, then spread on an a silicone baking mat or parchment paper.
- Sprinkle ¼ cup coconut flakes on the mixture.¼ cup coconut flakes
- Gently place in freezer for around 20 minutes.
- Gently remove from mat or parchment paper. Break into small pieces.
- Store in the freezer.
This simple chocolate peanut butter bark is light, delicious, and vegan-friendly. If your macros allow, you could add some additional nut butter and make little chocolate and peanut butter sandwiches!
