Coconut Lime Bark

Truth be told, I’ve sometimes got a little sweet tooth, but refined sugar and inflammatory oils usually leave me feeling pretty terrible. Plus, being gluten and dairy free usually means most desserts are off the table for me when we’re out and about anyway, so I make my own! 

I love having a little something sweet that tastes good and doesn’t wreak havoc on my blood sugar and leave me feeling awful. 

This bark is sweetened with maple syrup, instead of refined sugars, and paired with fat from cacao butter and even a little collagen to support hair, skin and nails. This makes a balanced, sweet dessert.

What you need:

Crust

• 8 gluten free graham crackers ( I used Kinnikinnik brand from Spud)
• 1 tbsp coconut oil
• 5 pitted dates

Bark Topping

• 1 cup cacao butter
• 2 tbsp maple syrup 
• Juice & zest of 1 lime 
• 1/2 tsp vanilla 
• 1 tbsp GLOW 
• Shredded coconut 
• Lime slices (optional) 

To make:

Preheat your oven to 375. Blend your crust ingredients in a high speed blender or food processor. Press the crust down into a square pan and bake for 5-6 minutes. Meanwhile, melt your cacao butter in a saucepan then remove from the heat and add lime juice + zest, maple syrup, vanilla and GLOW collagen powder. 

Once your crust has cooled slightly, pour your liquid cacao mixture over the crust and pop into the freezer for 10 minutes. Bring your pan out (it will still be liquid on top, but should have set slightly so that your topping ingredients won't sink to the bottom.) Add your shredded coconut and lime slices if using. Set your dish back into the freezer for another 20 minutes. Once it's firm you can bring it out and slice or break off pieces of bark. Enjoy this treat straight from the freezer!