Ingredients

• 1 1/3 cup coconut butter
• 2/3 cup pecans
• 1/2 cup sliced almonds
• 2 tablespoons unrefined coconut oil + 2 teaspoons unrefined coconut oil for toasting nuts
• 1/4 cup Barney Butter Smooth or Barney Butter Bare Smooth Almond Butter
• 1/2 teaspoons cinnamon
• 1 teaspoons vanilla
• 3/4 cup raisins
• 3/4 cup dried, unsweetened coconut for topping

Directions

1. Line a 9x13 pan with parchment paper.
2. Put pecans, sliced almonds and 2 teaspoons coconut oil in a skillet and cook over medium-low heat, stirring frequently to avoid burning. Cook until ever-so-lightly browned/toasted.
3. Mix 2 tablespoons coconut oil with the coconut butter. If not using fresh-made coconut butter that is still runny, soften coconut butter in a double boiler (with the coconut oil).
4. Add toasted nuts, almond butter, vanilla, cinnamon and raisins to the coconut butter mixture.
5. Spread mixture evenly in 9x13 pan lined with parchment paper. You may have to move around the raisins/nuts with your spatula so that they are evenly distributed.
6. Sprinkle 3/4 cup dried shredded coconut on top of the bark. Press down with a spatula. Place pan in the fridge to cool until hardened.
7. Break Almond Butter Coconut Bark into pieces and enjoy!