Coconut bark

Base:

2 cups unsweetened coconut (you can use flakes or chips)
1/2 cup cold-pressed coconut oil
2 tbsps raw honey
1/2 tsp vanilla extract

Topping (optional):

Dark or semi-sweet chocolate chips, melted
Almonds (or other nuts)

Place shredded coconut, oil, honey and vanilla in food processor and blend until smooth. Line a glass pan or cookie sheet with parchment paper and spread mixture evenly to about 1/4" thickness. Melt chocolate chips in a double boiler over the stove. Drizzle or spread chocolate over the coconut mixture and sprinkle with nuts or dried fruit as desired. Transfer to the freezer and leave to set. After about 45 minutes, remove and break into small pieces. Serve right away or store in a container in refrigerator for future use.

After soccer

Thirty-eight weeks

 

Photos by our good friend Krystal Wares