I'm a little bit excited at the moment (in fact, excited enough to almost pee my pants), as I've just booked myself into the Slow Living Photographic Workshop.
I've fallen head over heels in love with a blog that I've recently discovered, having been drawn in by her beautiful photography, and when I saw she was coming to Melbourne to teach .... well....pee!
If you're not already familiar with Beth from Local Milk, do yourself a favour and click here.
To celebrate me almost peeing myself, I decided to whip up a batch of this Nut Butter Bark. As you do.
It's a fructose-free little snack which will happily sit in an air-tight container in your fridge or freezer (which is where I keep it) to be whipped out when you're in need of a little celebratory treat.
Packed full of nutritious peanuts, coconut and cacao - you're body will love you!
Not a fan of peanuts? Feel free to use any other organic nut butter - perhaps almond or cashews are more to your liking?
Nut Butter Bark
(recipe adapted from the I Quit Sugar Website)
1/3 cup coconut oil, melted | 1/4 cup organic peanut butter, melted | 2 tablespoons coconut flakes | 2 teaspoons rice malt syrup | pinch rock salt, ground | handful cacao nibs, or dark chocolate shavings
- Line a baking tray with baking paper.
- Combine the oil, nut butter, 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).