Instructions
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In a bowl, ½ cup coconut oil, 1 tablespoon erythritol, 3 tablespoons cocoa powder, and 2 tablespoons peanut butter.
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Refrigerate mixture for 5 minutes, then spread on an a silicone baking mat or parchment paper.
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Sprinkle ¼ cup coconut flakes on the mixture.
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Gently place in freezer for around 20 minutes.
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Gently remove from mat or parchment paper. Break into small pieces.
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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!
