Oh. my. gosh. Welcome to heaven.
I’ve been having this urge to make frozen peanut butter ice cream cups, but was feeling adventurous. I decided to whip up a few new recipes and make one that can replace my recent coconut-dark-chocolate-bar habit.
You will use the same Chocolate Bark base for these recipes (or any other you dream up) then add your mix-ins. I lined a bread pan with tinfoil so that 1) I didn’t have to clean the pan (lazy) 2) I could remove the bark and just fold it up in the foil like a REAL chocolate bar.
Chocolate Bark Base- Melt 5 T coconut oil in a bowl. Slowly add in 5 T Chocolate Shakeology and stir until well mixed. Pour into the tinfoil lined pan then freeze until hard. Store in airtight container in the fridge.
Coconutty- Melt 6 T of coconut oil then mix in 1.5 cups sweetened coconut flakes. Smush the coconut mix into the pan and freeze for 10 minutes. Meanwhile, make the chocolate Shakeology mixture in another bowl. Pour the Shakeology mixture onto the frozen coconut (add any extra flakes if you desire) then place back into the freezer until hard. Store in airtight container in the fridge.
Cranberry Pistachio- Make the chocolate Shakeology mixture and pour into pan. Top with dried cranberries and pistachio pieces to the top then freeze until hard. Store in airtight container in the fridge.
Chocolatte- Make the chocolate Shakeology mixture in a bowl. Add 1 teaspoon of coffee grounds then pour into the pan. Add 1 Tablespoon almond pieces to the top then freeze until hard. Store in airtight container in the fridge. (This would be great with coffee bean pieces on top!)
Some other ideas I had that you might like:
Hint of Mint- add peppermint extract and top with peppermint candy cane
Fall Flavor- Top with dried apricot and toasted pumpkin seeds
Bird Bark- Top with roasted almonds, salted roasted pumpkin seeds and sunflower seeds
So what will you be adding in?