Spiced Coconut Cashew Bark
1 1/2 C Shredded coconut
1/2 C Cashews
2 Tbs Coconut oil
1 Tbs Maple syrup or honey
Toppings: raisins, pistachio, pomegranate
1.In a high power food processor or blender, combine shredded coconut and cashews until a butter forms. Alternatively, you can just combine 3 parts coconut butter, to 1 part cashew or almond butter to create the same.
2. Melt coconut oil over low heat, stir in maple or honey, then add nut butter and spice. Mix well.
3. Pour mixture onto a parchment paper lined baking sheet and sprinkle with toppings. Freeze until firm, break into pieces and serve.