I made this Vegan Coconut Bark for my coworker’s going-away party last month. The coconut flakes stayed crisp and toasty, and my niece liked it.
Delicious Vegan Coconut Bark with Crispy Flakes
This refreshing coconut bark features layers of rich coconut flavor paired with a crispy texture from toasted flakes. The recipe is quick to make, taking approximately 30 minutes, and can be cut into bite-sized pieces for easy serving. It’s a perfect snack or dessert for vegans and coconut lovers alike.
Ingredients
- 2 cups unsweetened shredded coconut
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 cup crispy toasted flakes (such as rice or corn flakes)
- 1/4 cup chopped nuts (optional)
- 1/4 cup dried fruit (optional)
Instructions
- Prepare a Baking Dish: Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
- Mix Ingredients: In a large bowl, combine the shredded coconut, melted coconut oil, maple syrup, vanilla extract, and sea salt. Stir until well combined.
- Add Flakes: Gently fold in the crispy toasted flakes and any optional nuts or dried fruits you wish to include.
- Transfer to Dish: Pour the coconut mixture into the prepared baking dish and spread it into an even layer.
- Chill: Place the baking dish in the refrigerator for at least 1 hour or until the bark is firm.
- Cut and Serve: Once set, lift the bark out using the parchment paper overhang and cut it into squares or rectangles. Serve chilled or at room temperature.
Cook and Prep Times
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 10 minutes
Nutrition Information
- Servings: 16 pieces
- Calories: 150kcal
- Fat: 12g
- Protein: 1g
- Carbohydrates: 12g
I store the bark in the freezer for up to one month. The stay crunchy, and I serve straight from the freezer.
