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Almond Butter Bark


This almond butter bark is a great substitute for salted caramel – even hardened critics will be blissfully surprised.



1/3 cup Niugini Organics coconut oil, melted.

1/4 cup almond spread, slightly warmed or melted.

2 tablespoons coconut flakes.

2 teaspoons rice malt syrup.

Pinch rock salt, ground.

Handful cacao nibs,

or dark (85% cacao) chocolate shavings.




Line a baking tray with baking paper. Combine the oil, almond spread, coconut flakes and syrup in a bowl. Spread on the tray and sprinkle with salt and cacao nibs. Freeze for about 20 minutes, then snap into shards. Store in an airtight container in the fridge (the shards will melt if left at room temperature).

Variation: if you don’t have any almond spread, make some by combining 80g softened butter and 1/3 cup of almond meal or LSA.

* Makes 12-15 shards

* Prep time  25 minutes


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