Golden Milk Coconut Bark
Golden Milk Coconut Bark may be one of the best ideas I have had in a long time. This is the perfect healthy little treat filled with healthy fats, seeds and anti-inflammatory spices.
Golden milk is a pretty trendy drink right now and for good reason. It is not only insanely delicious but incredibly good for you. The golden color comes from turmeric – a highly potent, hand staining spice full of amazing health properties. You will see a variation of spices in golden milk but the mixture for this bark is really my favorite combination of spices.
Ingredients
Golden Milk Spice Blend
- 1 tsp1 tsp1 tsp Turmeric Powder
- .5 tsp.5 tsp.5 tsp ground Ginger
- .5 tsp.5 tsp.5 tsp Ground Cinnamon
- .25 tsp.25 tsp.25 tsp Cardamom Seed, ground
- .25 tsp.25 tsp.25 tsp Black Pepper, freshly ground
Coconut Bark
- 3/4 cup3/4 cup3/4 cup Organic Coconut Butter
- 1/4 cup1/4 cup1/4 cup Tahini, unsalted
- 4 Tbsp4 Tbsp4 Tbsp Coconut Oil
- 3 Tbsp3 Tbsp3 Tbsp Pure Maple Syrup
- 3 Tbsp3 Tbsp3 Tbsp Organic, Raw Cacao Nibs
- 1/4 cup1/4 cup1/4 cup Pumpkin Seeds
- 1/2 cup1/2 cup1/2 cup unsweetened Coconut Flakes
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Line small sheet pan with parchment paper and set aside.
- Combine all of the golden milk spices in a small bowl and whisk to combine. Set aside.
- Heat a small sauce pan over medium heat and fill with an Inch or two of water. Place glass bowl on top of the sauce pan to use as a double boiler.
- Add the coconut butter, tahini, coconut oil and maple. Stir frequently as all the oils melt.
- Once it is melted and combined add the golden milk spice blend and whisk to combine. Remove from the heat and stir in the cacao nibs, pumpkin seeds and coconut flakes.
- Pour the mixture on the sheet pan and use a spatula to spread the bark evenly. It should be about 1/2 inch thick.
- Place the bark in the freezer for about 30 minutes or until completely set. Remove and break the bark in to pieces and store in a airtight container in the refrigerator or freezer.
- Remove bark from refrigerator or freezer when ready to be eaten.
Notes
I find that coconut butter can vary a lot. Some have more oil than others and that will impact how this recipe works. If your coconut butter is fairly runny I would recommend reducing the coconut oil in the recipe to 3 tablespoons. If your coconut butter is pretty thick than keep it at the 4 tablespoons. I prefer to eat this bark straight from the freezer. I like the crunch it gives but feel free to store it in the refrigerator. If left out on the counter for a long period of time it will start to soften a lot.
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free FODMAP Free Gluten Free Grain Free Nut Free Other Paleo Pescetarian Plant Based Shellfish Free Snacks Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 302 |
Fat: | 26 g |
Carbohydrates: | 13 g |
Protein: | 7 g |
Cholesterol: | 0 g |
Sodium: | 17 mg |
Fiber: | 6 g |
Sugars: | 5 g |
Calculated per serving. |
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