One of my favourite tips for patients looking to stay committed to their health goals over the holidays is to have healthier desserts on hand to occasionally indulge in or bring to social events. This bark fits the bill! It’s loaded with healthy fats thanks to the coconut butter and roasted hazelnuts that’ll keep you feeling full and satisfied for hours. You can even stash a few extra pieces at home in the freezer for a surprisingly filling and delightfully festive breakfast!
Homemade Chocolate Peppermint Bark with Roasted Hazelnuts
Make perfectly toasted hazelnuts by roasting them in the oven! Place raw nuts in a single layer on a baking sheet and bake at 275°F for 15 minutes, stirring at the halfway point. Allow to cool slightly, then pour into a tea towel and rub hazelnuts vigorously to easily remove their skins.
Ingredients
- 1 c coconut butter or coconut manna
- ⅓ c raw unsweetened cacao powder
- 2 Tbsp monk fruit sugar or maple syrup
- 1 tsp peppermint oil
- ½ c roasted hazelnuts
- ¼ tsp flaky sea salt
Instructions
- Add coconut butter, cacao powder, and sugar to a small saucepan and warm over low heat until well-incorporated.
- Remove from heat and add peppermint oil, stirring to combine. Gently fold in roasted hazelnuts.
- Spread mixture evenly in a ½ inch thick layer in a shallow baking dish. Let set in the freezer for 45 minutes and remove directly before breaking into pieces and serving. Cover and keep in the freezer for up to 1 month.
