Pecan & Caramel Bark
That soft nutty taste with lingering hints of salt and honey and velvety with crunchy cocoa nibs… omg every time I make this I have to immediately give most of it away, because even when it’s at the very back of the freezer, it calls my name. Loudly. Relentlessly.
3/4 cup pecan nuts
1/2 cup coconut oil
1/2 cup almond butter
1/2 cup coconut chips
2 heaped teaspoons manuka honey
1/2 teaspoon of vanilla extract
handful of cocoa nibs
pinch of flakey salt (I use Murray River, so good!)
Toast pecans in a small frypan – watch carefully – shake frypan to brown both sides, then when done, leave to cool. Slice lengthways.
Mix together the pecans, coconut oil, almond butter, coconut flakes, honey and vanilla (If it’s warm weather these will mix easily – if it’s cold you may need to warm the coconut oil, almond butter and honey slightly to melt and combine.)
Line a small baking tray with baking paper – pour the mixture in and spread out evenly. Sprinkle over the cocoa nibs and salt then put in the freezer to set for about 30mins.
When set, cut or break into pieces, then store in a container in the freezer. These melt easily at room temperature so only get out what you will eat.
It will call your name. Be prepared.