Ingredients
- 1 tablespoon unsweetened coconut flakes
- 1/4 cup natural cashew butter
- 3 tablespoons coconut oil
- 1/4 cup mashed, cooked sweet potato cooled
- 4 tablespoons dried blueberries
- 3 tablespoons roasted, salted cashews roughly chopped
Instructions
- Heat your oven to 400°F and spread the coconut flakes on a small baking sheet. Toast until just golden brown, only 2 to 3 minutes. Set aside.
- In a microwave-safe bowl, combine the cashew butter and coconut oil. Microwave in 30-second increments, stirring well in between, until fully melted, about 1 minute.
- Stir in the mashed sweet potato until well combined.
- Line a cookie sheet with parchment paper and pour on the cashew butter mixture, spreading it out into a thin layer.
- Drop the berries evenly over the cashew butter mixture, followed by the coconut flakes and cashews.
- Freeze for about 30 minutes or until the bark has fully set. Once frozen, break into chunks and enjoy!