Coconut Cashew Date Bark


A healthy alternative for those on restricted diets who still need to satisfy their sweet tooth. This recipe uses carob as a replacement for cocoa. Carob is alkaline, free of caffeine, and rich in vitamins and minerals. It also has a naturally sweet taste so no sugars are added to this recipe. If you would like to make it sweeter, try adding just a pinch of stevia powder. This recipe is also free of gluten and dairy. 

Coconut Cashew Date Bark


1/2 cup melted coconut butter**

1 tablespoon plus 2 teaspoons carob powder

1 tablespoon chia seeds

1/4 cup roasted and salted cashews, roughly chopped

2 coconut date rolls, sliced and quartered


To make:

In a bowl add the melted coconut butter and carob powder. Gently whisk together. Fold in chia seeds and mix well. Pour onto a parchment lined baking sheet and spread out mixture. Top with coconut date roll pieces and cashews. Place in the freezer for at least 10 minutes. Break apart and serve. Store uneaten bark in an airtight container in the refrigerator or freezer. 


** There are a few ways you can melt coconut butter. Place it in the microwave for 30-second intervals, submerge the bottom half of the jar into a bowl of hot water, or if you have the oven on, you can place the jar inside for a few minutes.