Rich with raw cacao nibs, this nourishing snack satisfies the chocoholic seeking health. The coconut oil (or cream) used in this is also rich in MCTs (medium-chain-triglycerides), which are a great fuel for the brain.
Use virgin coconut oil or other fine products from specialty and health food stores: “coconut cream concentrate”, “coconut spread” or “coconut manna” are great products which contain much of the “meat” of the coconut, pureed into a smooth paste that is incredibly flavorful. (Canned coconut cream will not be firm enough.)
Refrigerate this confection, and personalize as desired, adding more or less of the ingredients, according to personal tastes. The lack of eggs or dairy makes this snack perfect for vegans too! Makes one loaf (20 or so thin slices).
- 1 c. virgin coconut oil or alternative (mentioned above)
- 1 c. dates, pitted (Medjool if available)
- 1 c. macadamia (or substitute pecans or walnuts)
- 1 c. cacao nibs
- 1 c. raisins (or substitute dried cranberries or other favorite dried fruit)
- Optional: 1 c. pumpkin seeds
1. Melt the coconut oil (or other), setting the jar in a pot of simmering water (with a rag at the bottom of the pot to keep the jar from breaking). An alternate method: Set in oven with just the pilot light on, for several hours. Use: > 1 c. virgin coconut oil
2. In a loaf pan, add the following, mixing somewhat: > Dates > Nuts > Cacao nibs > Dried Fruits, etc.
3. Pour the melted coconut oil over the loaf of ingredients, mixing well. Press the mixture down and chill until firm.
4. Run hot water over the loaf pan (held upside-down) to get the coconut bark back out, and slice it up. Individual slices can be wrapped in plastic wrap; handy to grab in a hurry! A perfect between-meal snack.