- Hide menu

Hazelnut and Orange Coconut Bark

LoadingFavoriteAdd to favorites

Hazelnut and Orange Coconut Bark presented in a homemade wooden bowl

~ raw, vegan, gluten-free, nut-free, sugar-free ~

I created another recipe this morning with…. me in mind!  Sorry, I don’t mean to sound selfish.  Normally, I have you all in mind when I am preparing a recipe, but right now I am focusing on omitting sugars, nuts, and dried fruits from my diet.

Boy, does those narrow things down but even in that, I refuse to lose beauty and flavor!   I realize that this recipe is a wonderful foundation for hundreds of combinations of sweet treats.

So, I encourage you to put your stamp on this recipe.   You could add any nut, dried fruit, spice, no spice, sweetener of choice and so forth.  I will say though, that as is, these sweet treats are wonderful!

When it comes to using extracts, try to do you best in obtaining better quality ones.  You don’t want any fillers or alcohol in them and also aim for organic if you can.  I know this can be a challenge, especially if your only source is local, just do the best you can.  Also, I listed below in the ingredients that you can use either coconut butter or oil or both.  Either way, they taste wonderful.



  1. Soften the coconut oil by placing the coconut container in a bowl filled with hot water.
    • Do not completely melt it, just warm it to a softened stage.
    • The reason for keeping the coconut oil at a  soft stage rather than melted is when the oil is pure liquid all of the added ingredients sink to the bottom of your mold.  With the coconut oil at a soft, thick stage everything will remain suspended in the oil.
  2. Add the extracts and stevia.  Using a spatula, mix everything together until well combined.  Pour the mixture into the mold and gently tap it to even out the batter.
  3. Freeze for at least 10 minutes.  Once frozen, pop them out and store them in an air-tight, freezer-proof container.
  4. Note: these will melt in room temp so it is best to pull one out and eat right away.

6 thoughts on “Hazelnut and Orange Coconut Bark

  1. Jeani says:

    OK, I have made the Cinnamon Fennel in a star shaped mold, and the Lemon Coconut exactly how you showed it in the square silicone molds. These sound great, but I have no hazelnut extract, nor do I have any pretty molds like this one, but I can’t believe not a single person has asked you how you got that scorched look on these. I would like to know how you did it. It’s beautiful. Is it … a fairy dusting of cinnamon, maybe?

    • amie-sue says:

      Jeani, yes it was just a little cinnamon that I had sprinkled in the base of the mold prior to adding the bark liquid. :) Enjoy and have a wonderful rest of the day, amie sue

  2. Laura says:

    I love the look of this mold! I’ve searched online and haven’t found it, yet. Do you happen to remember the manufacturer. I know you get most of your molds at Michael’s but of course the inventory there is always changing.
    Thank you so much,

Leave a Reply

Your email address will not be published. Required fields are marked *