When it comes to vegan-friendly sweets, few snacks can take you higher than No Bake Tree Bark. Made with the PRØHBTD recipe for cannabis-infused coconut oil, this crunchy treat combines the deliciousness of coconut, chocolate, maple syrup, almonds and cannabis infusion.
1/2 Cup of Toasted Coconut Oil
1/2 Cup of Cocoa Powder
1/4 Cup of Maple Syrup
2 Tablespoons of Almond Butter
3/4 Cup of Roasted Almonds
Pinch of Salt
Put parchment paper down on a sheet tray that should be large enough to fit into your freezer. Set aside.
Place the saucepan on a stove burner. Pour the coconut oil into a saucepan and then add the cocoa powder. Turn the burner on low and proceed to whisk the ingredients. Once smooth, add the maple syrup and almond butter and whisk again. Finish by adding a pinch of salt.
Turn off the burner and stir in the roasted almonds. Pour the mixture onto the parchment-lined pan and make sure it is evenly distributed. Place in the freezer for 20 to 30 minutes, and enjoy!
Please label properly for safe storage and avoiding accidents.