A Better Bark

Sunflower Seed Butter Cacao Nib BarkLast year I discovered the joy that could come from a simple cooking method: melt, mix, pour, freeze, and break it up!

My discovery was Carob Bark! Carob Bark quickly became one of my favorite treats! Did you know that carob powder is absolutely delicious? And if you mix it with a little melted coconut oil, add your favorite accoutrements, pour the mess onto a cookie sheet lined with parchment paper, pop it in the freezer until firm, then break it up into pieces you get a wonderful, healthy TASTE SENSATION! My friend Heidi asked me to write a guest blog entry for her her blog and I chose to write about the Carob Bark. If you want to try it you can find the recipe on her blog: http://achievablehealthcoaching.com/?p=443

Yesterday I made a bark that ranks closely to the Carob Bark and I want to share it!  Now, I LOVE Sun Cups. You know, those hard to find sunflower seed butter filled cups with dark chocolate covering that looks like the now banned (in our house) R-E-E-S-E-‘-S. This recipe uses that delicious sunflower seed butter, adds a chocolaty crunchy bitterness of the cacao nibs with a touch of real maple syrup and forms a yummy treat! (And I do mean treat! A piece or two are all you need! It does have calories!)

Here is that delicious recipe for Sunflower Seed Butter-Cacao Nib Bark (SSB-CNB). Believe me when I tell you you WANT to try this! Really, you do! And I’d love to hear your thoughts if you do!


1 cup coconut oil

1/3 cup unsweetened sunflower seed butter

2 Tablespoons maple syrup (use the real stuff please!)

Pinch of Sea Salt

1/3 cup cacao nibs *

1 teaspoon unsweetened cocoa powder

Gently melt your coconut oil to the “almost liquid” state. If it is too liquidy the rest of the ingredients will sink to the bottom of the bark. Stir in the sunflower seed butter, maple syrup, sea salt and cacao nibs*. Stir until the sunflower seed butter is fully incorporated. Pour onto a rimmed cookie sheet lined with parchment paper. For thicker bark use a smaller pan. I used a brownie pan. You may either sift the cocoa powder on top or sprinkle it on with your fingers then swirl a toothpick around the bark to make a pretty pattern. Put the pan in the freezer for about 20 minutes or until solid. Break up the bark into service size pieces and enjoy! Be sure to store it in the fridge or freezer, it will get very soft at room temp!

*Cacao nibs are another of my favorite superfoods! They have a bitter chocolatey flavor and add a nice crunch to recipes. They are also great added to your morning smoothie. Cacao nibs have antioxidants, magnesium, iron, zinc, copper, and tons more goodness (Google it!) if you don’t have cacao nibs try unsweetened shredded coconut, chopped pecans, or sunflower seeds.



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