Caveman Cuisine: Choco-nut Bark

Chocolate and walnuts go together even better than peas and carrots.  


7oz block creamed coconut (I used Let's Do...Organic Unsweetened Creamed Coconut)
3 tbsp cacao nibs or chocolate chips (My preference was for Enjoy Life's organic, soy-free, dairy-free, gluten-free chips
3 tbsp raw chopped walnuts
Pinch sea salt (optional, but brings out the coconut's natural sweetness)


Heat a small pot of water to just below boiling.  Turn the heat off, and put your package of creamed coconut into the warm water.  As the creamed coconut heats up, you will have to knead it several times to completely soften it.

Once the creamed coconut is ready to use, put it in a bowl and mix it with the vanilla extract, coconut oil, and sea salt.  Fold in the walnuts and chocolate chips.

Spread the finished bark out in a 1/2 in thick layer on a sheet of waxed or parchment paper and put in the refrigerator to harden (~30 min).  When you are ready to eat it, simply break the bark into bite sized pieces. 

Yield: ~36 servings of coco-choco-nut goodness

Share on Google Plus

About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
    Blogger Comment
    Facebook Comment


Post a Comment