Coconut Almond Raspberry Bark layers crisp almonds and chewy coconut with bursts of tart raspberry for a vibrant, flavor-packed treat. Chilled until set and easy to break apart, it offers a refreshing balance of sweet, nutty, and fruity notes in every piece.
Instructions
- In blender or food processor, mix ½ cup frozen berries and ½ cup almonds.½ cup frozen berries, ½ cup almonds
- Place mixture in bowl and add 1 tablespoon erythritol and ½ cup coconut. Combine well.1 tablespoon erythritol, ½ cup coconut
- Line baking dish with plastic wrap, to prevent mixture from sticking.
- Add berry and nut mixture to dish. Pack tightly.
- For chocolate coating, melt ¼ cup coconut oil and 1 cup Lily’s chocolate chips in saucepan.¼ cup coconut oil, 1 cup Lily’s chocolate chips
- Pour chocolate sauce on top of berry and nut mixture. Place in freezer for at least 30 minutes. Remove from dish.
- Break or cut into pieces. Enjoy!
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