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This Cranberry Carob Bark makes for an easy, delicious treat that’s easily customized with different or additional flavors. Nut eaters can add slivered almonds or candied pecans, other dried fruits can be swapped for the cranberries or added to the mix, the coconut can be toasted or omitted, and/or you can use freeze-dried fruit powders for a dusting of color and flavor. These are best stored in the freezer to maintain their shape, as coconut oil melts easily at room temperature.

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Cranberry Carob Bark

This Cranberry Carob Bark makes for an easy, delicious treat that's easily customized with different or additional flavors using nuts or other dried fruits.

Prep Time30

Cook Time0

Total Time30

Servings servings

Equipment

bakeware

Ingredients

3 tablespoons carob powder
2 tablespoons coconut oil melted
1 1/2 tablespoons coconut milk
1 teaspoon ground cinnamon
1 teaspoon honey
1/2 tablespoon dried cranberries
1/2 tablespoon coconut flakes

Instructions

Combine the carob, oil, milk, cinnamon and honey in a small bowl and mix until the powder is fully incorporated.
Line a baking sheet with parchment paper and pour the mixture on top, then sprinkle on the cranberries and coconut flakes.
Place in the freezer until solid, then cut into slices. Store leftovers in the freezer.