Coconut Blueberrry Bark

This recipe was inspired by Sarah Wilson’s Raspberry Ripple. It is great for satisfying a craving for dessert while giving you the good fats that are essential to hormone balance and mental health.

1/2 cup blueberries
1/2 cup shredded or flaked unsweetened coconut
1/2 cup coconut oil
5 tablespoons butter
2 tablespoons cacao or carob powder
3 tablespoons maple syrup

Cooking Instructions:
1.Thoroughly oil a pie plate with butter or coconut oil.
2.Spread the berries and coconut on the pie plate.
3.Melt oil and butter in a pot over low-medium heat, then add cacao or carob powder as well as maple syrup.
4.Pour the mixture over the berries and coconut and place it in the freezer for 40 minutes to an hour. Once it has hardened, I then move it to the fridge and cut or break off pieces.