Keto Coconut Bark Snack
Stir until evenly combined:
½ Cup Toasted Coconut Flakes
(To Make Flakes: Place on a cookie sheet in a 350 degree oven until golden brown, about 5 to 6 minutes)
1/3 Cup Shredded Coconut
¼ Cup Pumpkin Seeds (You can soak and dehydrate to make them more digestible)
3 Tablespoons of Hemp Seeds
2 Tablespoons of Sunflower Seeds
1 Pinch of Himalayan Salt
In another bowl, wisk together:
¼ Cup melted Coconut Butter
2 Tablespoons of melted Coconut Oil
2 Tablespoons of ground, powdered xylitol
1 Tablespoon of Tahini (Sesame Seed Butter), raw or roasted
Combine wet and dry ingredients until evenly mixed.
Spread onto parchment paper-lined baking tray.
Press into a thin contiguous layer.
Refrigerate until firm, 20 to 30 minutes.
When firm, break the bark into pieces.
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Learn more recipes from chef Heather Pace
Mint Chip Flavor Coconut Fat Bombs Recipe
Here's the recipe: wisk together:
½ Cup Coconut Butter, warm and fluid
(To Make Coconut Butter: Blend 5 cups of shredded coconut until smooth and creamy)
1/8 teaspoon Spirulina
3 to 4 Drops Peppermint Essential Oil
3 Drops of Liquid Stevia
1 Tablespoon Cacao Nibs (or Chocolate Chips)
Spoon the mixture into mini silicone muffin cups.
Refrigerate until firm, at least 20 minutes.
When firm, pop them out of their molds and they are ready to eat.
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About Heather Pace
Heather's passion for food led her to the completion of a two year culinary school program at the age of 21. She used her valuable skills and experience to create healthy vegan, and later raw vegan versions of traditional foods. Heather has worked in various restaurants, bakeries, and as a personal chef. She is the author of Sweetly Raw Desserts (Quarry Books) and seven raw dessert e-books, owns a raw dessert and chocolate company, teaches raw food classes, and is a certified yoga instructor. Find her books and recipes at SweetlyRaw.com. (Her amazingly tasty chocolate treats can be found in Victoria, BC.)