Coconut Cream Bark

Updated at: Fri, 22 Nov 2024 07:01:33 GMT

Step 1

In a bowl, whisk together the coconut milk, coconut oil, and agave nectar.

Step 2

Line a 9×9 baking pan with parchment paper and pour the coconut mixture into it.

Step 3

Toast the pepitas until they start to brown, about 3 – 5 minutes.

Step 4

Cut the cranberries in half.

Step 5

Top the coconut mixture with the halved cranberries, toasted pepitas, and lemon zest.

Step 6

Sprinkle the top with sea salt.

Step 7

Place in the freezer for a few hours until hardened.

Step 8

Remove from the freezer, lift the bark from the pan by pulling up the edges of the parchment paper.

Step 9

Place it on a cutting board and cut into chunks.

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