Rosewater Coconut Bark (Paleo, GAPS)

This is my first recipe in months, as I took a little break from posting on here, but I think it’s a great “welcome back” recipe. It is super easy to throw together and goes to back to my Iranian roots with the rosewater.

Rosewater is a staple in Iranian desserts and its something that makes Iranian sweets unique. When I was a kid I hated the taste of rosewater because I thought it tasted like bad perfume, but as my taste buds matured I started to really enjoy rosewater desserts. If you are a fan of rosewater, or just feel like giving it a try now, be sure to try out my paleo rosewater and pistachio bread squares!

Now onto the bark. I use coconut butter constantly to make chocolate and fudge squares, but that always involves adding cacao/cocoa for me. I decided I wanted to make a coconut butter bark, but replace the chocolate flavor with something else. That’s when I decided to grab the rose water and do a little experimentation. The results were great- a bark that has some slight hints of coconut and rosewater and the crunch of pistachios.

Rosewater Coconut Bark (Paleo, GAPS)


  • 1 cup coconut butter, melted
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon pure rose water
  • 1 tablespoon honey
  • 1/3 cup shelled pistachios, roughly chopped


  1. Mix all of the ingredients together, except the pistachios, using a large spoon or fork
  2. Fold the pistachios into the mix
  3. Line an 8x8 pan with parchment paper and spread the mixture in the pan (can use a smaller pan if you want thicker bark)
  4. Place in the freezer for an hour, remove, and cut into desired squares using a sharp knife


Leftovers can be kept in the fridge or freezer. These will melt fairly quickly and soften (though they're still delicious) so only bring them out when you're ready to eat them.

One comment

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