Nutrition Bomb: Rainforest Bark

IMG_20180310_170628_557 (2).jpg

Lately, when I am asked to bring a 'nibbly', this is what I bring. Firstly, it is so DANG easy to make, and secondly, the taste is buckle-your-knees-good. Thirdly, it is sugar-free, so... you know. Right?

Recently, I attended a Meet & Greet afternoon hosted by Manipura Yoga College at OmTown Yoga Studio in Nanaimo, BC. I brought this om-mazing and ridiculously inexpensive and super easy to concoct treat.  As requested, I am delighted to share the recipe with you! 

The recipe is from the book "I Quit Sugar" by Sarah Wilson. I highly recommend this book. I first found it at the library, which is my favourite way to preview items that I covet. Cookbooks are among my biggest holdings! Books in general are my biggest vice, second only to iTune purchases. Sheepish Grin. 

Here we go! And in homage to all yoga practitioners, I have modified this recipe to suit my tastes; feel most free to modify it towards your own palate. I have learned that I have a hyper-mobile palate, so be warned. I like most things. You may not. 


1/2 cup of coconut oil, melted

1/4 cup of almond butter warmed or melted (I use Rainforest Butter, a Nuts to You Butter available at any health food store)

2 tablespoons of unsweetened coconut flakes

2 tablespoons of brown rice syrup (I used coconut nectar)

pinch of rock salt

handful of cacao nibs


Line a pie plate with baking paper. Combine the oil, butter, coconut flakes and syrup in a pan on very low heat (coconut flakes burn quickly) just enough to melt. 

Stir to mix all ingredients well. 

Pour directly onto the baking paper in pan, then tilt the pan side to side, spreading around the gooey goodness to even it out. 

Sprinkle handful of cacao nibs on top, and then sprinkle some nice course rock salt. 

Put the tray in the freezer for 2 hours. Then break up into shards and store in the fridge. 

That's it! Sooooo easy. And sooooo good. I'm sure you can think of other modifications too! Make it your own.