Almond Joy Chocolate Bark - Elana's Pantry

I truly love all of the recipes I have tried from Elana's Pantry.  This woman is amazing!!  Her recipes are simple yet filled with flavor.  She posted this recipe not that long ago and today was the second time I made it.  Actually today I made a double batch of it!!  Everyone that has tried it loves it.  Best part...its only 3 ingredients!!  Who does that not appeal to??

Almond Joy Chocolate Bark - Elana's Pantry

1 ½ cups dark chocolate 73%
½ cup almonds, toasted
¼ cup shredded coconut, unsweetened (toasted at 350° for 6-8 minutes)

1. Melt chocolate over very low heat


2. Pour chocolate into a parchment lined 8x8 inch baking dish


3. Scatter almonds and 3 tablespoons of coconut over chocolate


4. Using a spatula spread the mixture evenly back and forth to  ½ inch thickness


5. Sprinkle remaining tablespoon of coconut on top of mixture


6. Place bark in fridge for 2 hours to set


7. Break into square bars


8. Serve

Coconut Macaroons by Elana's Pantry

I truly love the recipes on Elana's Pantry. They are tasty and easy to do. Today I made Elana's Pantry's Coconut Macaroons and they are awesome. The only alteration I made to the recipe was I topped it with some melted chocolate. I'll be honest, it's really hard not to eat these all tonight. I've had about three little ones already and could continue to eat them. You should all give these a try.

Gluten Free Coconut Macaroons
6 egg whites
¼ teaspoon celtic sea salt
½ cup agave nectar
1 tablespoon vanilla extract
3 cups shredded coconut

1. In a mixing bowl whisk egg whites and salt until stiff


2. Fold in agave, vanilla and coconut


3. Drop batter onto a parchment lined baking sheet, one rounded tablespoonful at a time


4. Pinch each macaroon at the top (like a kiss)


5. Bake at 350° for 10-15 minutes, until lightly browned


6. Serve

Gluten Free Granola

Gluten Free Granola

Canola Oil or Silpat

1/8 cup honey

1/8 cup agave nectar

1 1/2 cup gluten free rolled oats

1/2 shredded coconut

1/2 cup slivered almonds

1/2 cup chopped walnuts

~Preheat oven to 350 degrees

~If honey isn't runny enough to mix, heat in the microwave for ten seconds.

~In a medium sized bowl all honey, agave nectar, oats, coconut, almonds and walnuts.. Mix until all ingredients are evenly coated with honey and agave.

~Either coat a cookie sheet with oil or use a Silpat. Evenly spread oat mixture in a thin even layer.

~Bake for 15 minutes. Turning pan half way through.

~Let cool. Break into pieces and store in an airtight container.

Mix in any additional ingredients you wish to use...pumpkin seeds, dried fruit etc.