Yield: 9×13 giant mass of coconut bark
- Line a 9×13 cookie pan with parchment paper and set aside.
- heat 2 tsp coconut oil in a cast iron pan on medium heat. Add almond slivers and pecans. Reduce heat to medium-low and toast for 2-3 minutes, rotating frequently (about every 20 seconds) to prevent from burning. Remove from heat and sprinkle with Himalayan rock salt. Set aside.
- Melt the coconut butter with coconut oil in a double broiler or in a large metal bowl over top a saucepan filled with water to touch the bottom of the bowl.
- Add extracts, roasted pecans and almonds. Mix well.
- Drop onto prepared cookie sheet and spread the mixture into a thin layer.
- Press the shredded coconut onto the top.
- Place the cookie sheet in the fridge for 15 minutes or so. Remove and break into random pieces.
Paleo Watermelon Cake
Prep time: 15 mins — Cook time: 5 mins — Servings: 6-8
– 1 large seedless watermelon
– 2 cans full fat coconut milk (left in fridge for 6 hours or more)
– 1/2 tsp. vanilla extract
– 1 Tbsp. raw honey
– 1 cup sliced raw almonds
– Seasonal fresh fruit (for topping)
– Cutting board
– Kitchen knife
– Measuring spoons
– Measuring cups
– 2 medium mixing bowls
– Hand Mixer
– Paper Towels
– Can opener
– Medium sized skillet
– Stirring spoon
TO MAKE THE COCONUT WHIPPED CREAM
1. Make sure to place the can of coconut milk in the refrigerator for at least 6 hours (or overnight). This will cause the cream to separate from the milk. The cream will be at the top of the can.
2. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream. You can use the saved milk for smoothies and other recipes.
3. Add the vanilla and raw honey to the mixture. Whip the cream with a hand mixer on medium speed and work your way up to high speed until the cream is fluffy. Place the bowl of whipped cream in the fridge until ready to use.
TO MAKE THE TOASTED ALMONDS:
1. Place a medium sized skillet over medium-high heat and allow the pan to get hot.
2. Add the sliced almonds and toss in the pan until they are toasted and turn a light brown color. Remove from pan and set aside to cool.
1. Remove the top and bottom from the watermelon and remove the rind from the middle section. You should be left with a cake-shaped piece of watermelon. Cut the watermelon “cake” into the number of wedges/slices you want. I recommend 6-8 slices depending on the size of the watermelon. (See below for a visual on how to cut the watermelon!)
2. Pat the outside of the watermelon dry with paper towels (this is important because it will help the coconut whipped cream adhere better).
3. Dip the outside edge of each slice into the coconut whipped cream and then into the toasted almonds, and reassemble the wedges into the cake shape on a serving platter. Top with more whipped coconut cream and your favorite fresh fruit (I used blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.
Thanks to: http://www.paleocupboard.com/watermelon-cake.html