Blackberry coconut bark treats

Posted on by Jacqui Castle
Skye Mallory's blueberry coconut bark treats are made with ketogenic-diet-friendly ingredients. Photo by Cindy Kunst

Recipe from Skye Mallory

1/2 cup dessicated coconut, flaked
1 cup coconut butter
1/4 cup extra virgin coconut oil
1/4 cup grass-fed butter (or more coconut oil)
1/2 cup blackberries, unsweetened, frozen
1/4 teaspoon sea salt
10-15 drops stevia extract or 1 tablespoon powdered erythritol (optional)

Toast the flaked coconut until golden in a pan over medium-high heat. Stir frequently to prevent burning, remove from pan immediately after toasting.

Melt coconut butter, coconut oil, butter (or more coconut oil), and sweetener (if using) in a bowl over a pan of boiling water. Stir occasionally until everything melts completely. Be sure the bowl is larger than the saucepan and the bottom of the bowl is not in the water.

Pour the melted mixture into a silicone mold or a baking sheet. Top each with toasted coconut, a single blackberry and sea salt. Refrigerate for 30 minutes or until set.

This is a modification of a recipe in The KetoDiet Cookbook by Martina Slajerova.

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About Jacqui Castle
Jacqui Castle is a freelance writer who began contributing to Mountain Xpress in 2014. When she is not writing, she is living it up in the Fairview mountains with her family of four.
View all posts by Jacqui Castle →

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