Strawberry Shortcake Almond Butter Bark

Includes ONE jar of Unicorn Almond Spread.
  • 1/4 cup strawberries
  • 1/4 cup coconut cream
  • 2 Tbsp maple syrup
  • Unicorn Almond Butter
  • Dried strawberries
  • Sprinkles


  1. Line a baking sheet with parchment paper. 
  2. Puree in a food processor 1/4 cup strawberries, 1/4 cup coconut cream and one tablespoon of maple syrup until mixture is smooth and pink. 
  3. Combine melted coconut oil, almond butter and remaining one tablespoon of maple syrup in a separate bowl. 
  4. Pour onto parchment lined baking sheet and spread in an even thin layer. Spoon strawberry-cream mixture on top. Use toothpick to swirl both layers together.
  5. Sprinkle with dried strawberries and sprinkles. Freeze overnight and enjoy!


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