Raw Almond Joy Bark
I am so thankful for my Mom, I love her so much. I have never wanted to change anything about her. She has always been there for me, no matter what I have decided to go after in life, following me to my track meets in school, road races as an adult. Helping me find a job that best suit me where I can make delicious food, trying my recipes that I make to share with you all, giving me advice, praying for me, always supporting me. She has been a best friend, as well as taught me to be the strong woman I am today. Teaching me values, right and wrong and how to care for others. She is wise, and although I didn't always listen to her advice, I know it was good advice now as an adult, and I learn from it. I hope when I get to be her age, I can be as wonderful as her.
She even inspires me sometimes to make recipes for this blog. Since it is Mother's Day, I made her some raw chocolate bark with the flavors of one of her favorite candies, Almond Joy. A layer of dark chocolate, then a layer of coconut white chocolate, swirled with coconut and almonds.
It is simply heavenly. My Mom loved it, and that is what truly counts to me. She is my biggest critic when it comes to food, and if she likes it, then it passes the test and is really good. Happy Mother's Day to all of the Moms out there, I hope you all feel loved and have a wonderful day!
Raw Almond Joy Bark
Makes 10 large pieces
Dark Chocolate:
1/2 cup raw cacao butter or coconut oil, warmed to liquid
1/2 cup raw cacao powder
1/4 cup raw coconut nectar or maple syrup
pinch sea salt
Coconut White Chocolate:
1/3 cup raw coconut butter, warmed to liquid
1/3 cup raw cacao butter or coconut oil, warmed to liquid
2 Tbsp raw coconut nectar or maple syrup
pinch sea salt
1/2 cup large flake coconut
1/2 cup raw almonds
Line an 8 inch square pan with foil or parchment paper going up the sides as well.
Whisk all of the dark chocolate ingredients together until smooth. Then pour into the prepared pan, reserving a few Tbsp.
Whisk all of the coconut white chocolate ingredients together until smooth, then pour in lines over the dark chocolate mixture in the pan. Then drizzle the reserved dark chocolate over that. Swirl with a knife to create marbling. Sprinkle the top with the large flake coconut and almonds.
Place the pan in the freezer until the bark is set, about 30-45 minutes depending on how warm it was. When the bark is hard, break into pieces. Store in an airtight container in the refrigerator.
