Almond Bark Submitted by Claire Walters - Raw Blend


  • 1/3 cup coconut oil (melted)
  • 1/4 cup almond butter (slightly warmed)
  • 2 Tbsp rice malt syrup
  • 2 Tbsp shredded coconut
  • 1 small handful pistachio nuts


  1. Line a 23cm cake tin with some baking paper.
  2. Combine the coconut oil, almond butter, shredded coconut and rice malt syrup in a bowl.
  3. Pour the mixture into the cake tin and then sprinkle with some pistachio nuts.
  4. Freeze for 1 hour or until set.
  5. Break into small bark pieces and serve.


  • Make sure to always check that the nuts or nut butter you are buying are gluten free.
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