Peppermint Pattie Coconut Bark
a modified version of Coconut Bark — Almond Joy by Vickilynn Haycraft
This makes a double batch of the original recipe.
- 1 cup coconut oil, organic, virgin, expeller-pressed
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- 1/4 cup unsweetened cocoa powder
- 1/4 cup agave (or honey or desired natural sweetener, to taste)
- 1 cup unsweetened shredded coconut
Line a 9″ by 13″ baking pan with unbleached parchment paper. Set aside.
Using a food processor, mix the coconut oil, extracts, cocoa powder and agave until smooth and warm, and it exhibits some fluidity. Add the coconut, and pulse to incorporate. Don’t overmix or you risk chopping up the coconut.
Using spatula, spread the mixture out thinly (1/4-inch to 1/8-inch thick) on the parchment paper. Transfer to a level spot in the freezer. Let freeze for 10 to 15 minutes. Eat frozen; break off pieces the size you desire. Will melt at room temperature — keep frozen.
Original recipe © Copyright 2008 by Vickilynn Haycraft.
Modified recipe © Copyright 2008 by Wardeh Harmon.
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Hi, Wardeh,
I love your new website! It is easy to use and much more clear than the other blog you had.
Just a quick question: where do you find the best deal for purchasing coconut oil?
Thanks!
Hi, Julieanne! Thanks for letting me know that you are enjoying my new site. I was hoping for easier navigation and it really helps to be able to customize it myself, which I couldn’t do before.
The coconut oil I get is from that natural food warehouse where you took me to pick up an order once. They have the best deal. They’re out until the end of the month, though. I need some more myself! So I’d say Azure is the next best choice.
Love, Wardeh
Wardeh,
As always, thanks for sharing your wonderful recipes! I was excited because I actually had all the ingredients on hand to make these delicious treats. I did have to make a few adaptions however because I only had coconut butter and sweetened shredded coconut. I melted the coco butter as much as I could before mixing. I don’t have a food processer (I need to get one!) so I tried my blender but the mix was too dry. I ended up mixing by hand and adding the coconut flakes at the end and it wasn’t too hard at all. I think the texture and taste might be a bit different because of the butter instead of oil, but it is still delicious. I’ll plan to pick up coconut oil to use next time. Keep the recipes coming!
Rachel
I’m glad you enjoyed it, Rachel! When you do get the coconut oil, you can melt it and whisk in the other ingredients. Whisk well to fully incorporate them, otherwise they tend to separate in the freezer. That’s actually the way the original recipe is done, but I prefer to use the food processor. It might be the lazy way, but I have yet to figure out how to whisk well enough to avoid separation. Love, Wardeh
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