Coconut Bark

Coconut Bark--Recipe at: stephanie-spring.comCoconut Bark--Recipe at: stephanie-spring.comCoconut Bark--Recipe at: stephanie-spring.comCoconut Bark--Recipe at: stephanie-spring.comConfession: I used to hate coconut and have no idea when i actually grew out if it. I wish I could say it was more than just a few years ago but it wasn’t. I gradually incorporated it into things I ate and have grown to love it. In fact, I crave it and find ways to use it in any recipe!

These coconut cup concoctions are the perfect example of a late night craving creation. Sweet and savory, they are perfect for snacks at home or on the go!Coconut Bark--Recipe at: stephanie-spring.com



Ingredients:

  • 1.5 cups Bob’s Red Mill flaked coconut
  • 6 Tbsp pumpkin seeds
  • 3 Tbsp chia seeds
  • 6 Tbsp honey


What to do:

Preheat over to 325 degrees. Line a muffin tin with liners. In a medium sized bowl, combine all ingredients and stir until mixed well. Fill the liners half full. Baked for ten minutes. Let cool and then place in the refrigerator for one hour. You can choose to leave them in the liners or unwrap them. Store in an air tight container and keep in the refrigerator.

*Makes 12*