Raspberry Peppermint Bark
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Cook time: 
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Serves: 8 slices
It takes 2 hours for the Peppermint Bark to set in the freezer.
  1. Place the honey, coconut oil, and peppermint extract in a small saucepan and heat on medium-low as you stir to combine. Bring to a simmer, and let cook, stirring, for 8 minutes. It should get very bubbly, and you may have to turn the heat down to keep it from bubbling over.
  2. Set aside to cool for 15 minutes.
  3. When it has cooled a little bit, place into a high-powered blender or food processor with the coconut concentrate and filtered water. Blend/process on high until fully incorporated. If it seems as though some of the liquid is not incorporating with the coconut, add more water, 1 teaspoon at a time and blend until you get a thick, uniform paste.
  4. Pour onto a small cookie sheet (or anything else flat that will fit in your freezer - use two vessels if you have to) lined with parchment paper and spread out with a spatula until it is ¼-inch thick. Sprinkle the raspberries over top, gently pressing down on them so that they stick to the bark.
  5. Place in the freezer for 2 hours to set. Use a knife to slice them into any shape you like, and store in a sealed container in either the refrigerator or the freezer.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/raspberry-peppermint-bark/