Paleo Recipes – Cavegirl Cuisine

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Dark Chocolate Coconut Confetti Bark

Dark Chocolate Coconut Confetti Bark

This Dark Chocolate Coconut Confetti Bark takes 5 minutes to make and can be changed with limitless substitutions!

Some other Cavegirl Cuisine recipes that you may enjoy:
Blueberry Orange Crepes with a Chocolate Drizzle
Paleo Chocolate Bars (no bake)
Bacon Trail Mix Cookies

Dark Chocolate Coconut Confetti Bark

Ingredients

  • • 1/2 cup unsweetened coconut flakes
  • • 1/2 cup beet juice (from a can of beets)
  • • 7 ounces 72% dark chocolate
  • • 2 tablespoons coconut butter
  • • 1/2 cup pecan pieces
  • • 1/4 teaspoon chili powder
  • • 1/4 teaspoon cinnamon
  • • 2 tablespoons finely diced dates

Directions

  1. Toss the coconut flakes and beet juice in a bowl until the coconut is well-coated. Let sit for a couple of minutes. Strain the juice and place the coconut on a paper towel to continue to dry.
  2. Line a 9x13 baking dish with parchment paper.
  3. In a double-boiler, place remaining ingredients. Heat on medium-low for about five minutes until the chocolate is melted. Stir.
  4. Pour chocolate mixture into the baking pan and spread evenly. Sprinkle the coconut over the top and lightly pat down.
  5. Refrigerate for one hour. Transfer to a cutting board and cut into pieces.
  6. Enjoy!

Ingredients

  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup beet juice (from a can of beets)
  • 7 ounces 72% dark chocolate
  • 2 tablespoons coconut butter
  • 1/2 cup pecan pieces
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cinnamon
  • 2 tablespoons finely diced dates

Directions

  1. Toss the coconut flakes and beet juice in a bowl until the coconut is well-coated. Let sit for a couple of minutes. Strain the juice and place the coconut on a paper towel to continue to dry.
  2. Line a 9x13 baking dish with parchment paper.
  3. In a double-boiler, place remaining ingredients. Heat on medium-low for about five minutes until the chocolate is melted. Stir.
  4. Pour chocolate mixture into the baking pan and spread evenly. Sprinkle the coconut over the top and lightly pat down.
  5. Refrigerate for one hour. Transfer to a cutting board and cut into pieces.
  6. Enjoy!
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