Ingredients
- 1/3 cup coconut oil.
- 1/4 cup cashew butter.
- pinch rock salt.
- 1/4 cup roasted hazelnuts, roughly chopped.
- 2 tablespoons Sugar-Free Nut-Ella (see note).
Directions
- 1. Add coconut oil, cashew butter and a pinch of salt into a small saucepan on low heat. Stir until all the ingredients come together. Pour mixture into a container lined with baking paper.
2. Sprinkle over roasted hazelnuts and place in the freezer to set for 1 hour.
3. Remove from the freezer, drizzle over Sugar-Free Nut-Ella and place back into the freezer for 15 minutes for Nut-Ella to harden.
4. Once set, remove bark from the freezer and break into shards. Serve immediately.
* Store the bark in the fridge or freezer as it will melt at room temperature.
Note
Grab the recipe for Sarah's incredibly popular Sugar-Free Nut-Ella.
We've taken Sarah's popular Sugar-Free Nut-Ella recipe, deconstructed it and then added a bit of the real stuff on top.
Ingredients
- 1/3 cup coconut oil.
- 1/4 cup cashew butter.
- pinch rock salt.
- 1/4 cup roasted hazelnuts, roughly chopped.
- 2 tablespoons Sugar-Free Nut-Ella (see note).
Directions
- 1. Add coconut oil, cashew butter and a pinch of salt into a small saucepan on low heat. Stir until all the ingredients come together. Pour mixture into a container lined with baking paper.
2. Sprinkle over roasted hazelnuts and place in the freezer to set for 1 hour.
3. Remove from the freezer, drizzle over Sugar-Free Nut-Ella and place back into the freezer for 15 minutes for Nut-Ella to harden.
4. Once set, remove bark from the freezer and break into shards. Serve immediately.
* Store the bark in the fridge or freezer as it will melt at room temperature.
Note
Grab the recipe for Sarah's incredibly popular Sugar-Free Nut-Ella.