Coconut Rum Crunch Bark Ingredients
1/2 cup coconut cream/butter (not oil), melted
1/2 Tablespoon coconut oil, melted
3 Tablespoons coconut palm sugar (dry sugar)
1/8 teaspoon sea salt
1/2 teaspoon vanilla (2 drops Medicine Flower Vanilla Extract)
1/2 cup almonds (soaked overnight and dehydrated until dry)
1/2 cup pecans (soaked overnight and dehydrated until dry)
1/4 cup desiccated shredded coconut, unsweetened
1/4 cup Sprouted Rum Crunch (see recipe) - optional
Rum Crunch Ingredients
1/2 cup coconut palm or date sugar - powdered
2 -3 Tablespoons xylitol, powdered - (optional - use dry sugar)
5 drops Medicine Flower Rum Extract (or 1 1/2 t liquid extract)
1/2 teaspoon vanilla extract (2 drops Medicine Flower Vanilla Extract)
1/8 tsp sea salt
Directions for Rum Crunch
1. To Sprout - Soak 1/2 cup buckwheat for 20 min. Sprout 12 to 24 hours, rinsing at least once in between.
2. Transfer rinsed, sprouted buckwheat to a mixing bowl and add sugar, xylitol, extract and sea salt.
3. Spread onto a doubled mesh dehydrator sheet and dehydrate for 10 to 12 hours, or until crunchy.
Note: Make in advance. Store in cool, dry place for up to 3 weeks.
Directions for Coconut Rum Bark
1. In large mixing bowl, add melted coconut cream and coconut oil and whisk until creamy.
2. Stir in sugar, salt and extract. Fold in nuts until well coated.
3. Spread mixture into a glass pie plate or parchment paper covered cookie sheet.
4. Sprinkle with shredded coconut and Sprouted Rum Crunch. Tap with bottom of cup, lightly pressing into mixture.
5. Set in refrigerator for 30 to 60 minutes, until set.
6. Break into chunks and serve. Store in refrigerator or freezer.
Crumble and serve over raw vegan ice cream, yogurt, or other desserts
(Without Sprouted Rum Crunch)
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