Turmeric Protein Bark
Try this Turmeric Protein Bark recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/3 cup coconut oil melted.
- 1/4 cup coconut cream.
- 2 teaspoons rice malt syrup.
- 2 tablespoons bare blends organic vanilla bean native wpi.
- pinch sea salt.
- tiny pinch freshly cracked black pepper.
- 1/2 teaspoon turmeric ground.
- 2 tablespoons shredded coconut.
- 1/3 cup macadamia halves.
- 1/3 cup coconut oil melted.
- 1/4 cup coconut cream.
- 2 teaspoons rice malt syrup.
- 2 tablespoons bare blends organic vanilla bean native wpi.
- pinch sea salt.
- tiny pinch freshly cracked black pepper.
- 1/2 teaspoon turmeric ground.
- 2 tablespoons shredded coconut.
- 1/3 cup macadamia halves.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 145.066666789299 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 125.482666772743 g
- Serving Size 1 1 recipe (145g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 8.55893334056866 g
- Calories 1250 calories
1. Vigorously stir coconut oil, coconut cream, rice malt syrup, protein powder, turmeric, shredded coconut and sea salt in a small bowl until well combined. 2. Lay a piece of baking paper on a plate on a flat tray. Spread mixture. 3. Sprinkle with macadamias. Refrigerate for at least 30 minutes or until set.1. Vigorously stir coconut oil, coconut cream, rice malt syrup, protein powder, turmeric, shredded coconut and sea salt in a small bowl until well combined. 2. Lay a piece of baking paper on a plate on a flat tray. Spread mixture. 3. Sprinkle with macadamias. Refrigerate for at least 30 minutes or until set.
