Golden Milk Coconut Bark (Edit recipe)

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.

45 minutes

5 minutes

Difficulty:

Intermediate

Show nutritional information

This 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.

by Jessi's Kitchen

View original recipe

Serves: 10

Ingredients

Golden Milk Spice Blend

1 tsp Turmeric Powder
.5 tsp ground Ginger
.5 tsp Ground Cinnamon
.25 tsp Cardamom Seed, ground
.25 tsp Black Pepper, freshly ground

Coconut Bark

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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.