Nutty Fruit Bark
My client didn’t want the usual cookies, muffins or cupcakes to give out to associates this year so I made 10 trays of Nut & Fruit Butterscotch Bark. It’s gluten-free, grain-free, dairy-free, refined white sugar-free and soy-free. After devouring the first batch, clients kiddos said “MMM – It’s kickin’!!!”
I’ll be packaging in kraft boxes wrapped in tuille and ribbon.
YIELDS: 1 pound of bark
PREP TIME: 15 minutes
1 batch of Persimmon and Pomegranate Nut Crunch (see recipe here)
2 cups chopped raw cocoa butter (available here)
1/4 cup raw honey,
1 teaspoon cinnamon (available here)
1 teaspoon gluten free vanilla extract
1/8 teaspoon celtic sea salt
Line a baking sheet with untreated, unbleached parchment paper. Set aside.
In a large skillet, melt raw cocoa butter and raw over medium to low heat. Whisk continuously for 3 to 5 minutes, until blended. Add cinnamon, vanilla, and sea salt. Whisk again. Combine with Persimmon and Pomegranate Nut Crunch. Stir well to incorporate ingredients.
Spoon mixture onto prepared baking sheet. Place in refrigerator for a minimum of 2 hours. Once set, break into pieces. Will stay fresh for 3 days.