Try this Turmeric Protein Bark recipe
- 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
Step-by-step
- Vigorously stir coconut oil, coconut cream, rice malt syrup, protein powder, turmeric, shredded coconut and sea salt in a small bowl until well combined.
- Lay a piece of baking paper on a plate on a flat tray. Spread mixture.
- Sprinkle with macadamias. Refrigerate for at least 30 minutes or until set.
Coconut oil provides the essential structural foundation for this confection. Because saturated fats solidify below 24 degrees Celsius, melting the oil correctly allows it to hold liquid components like coconut cream in suspension without premature separation. Stirring the mixture vigorously incorporates the ingredients into a uniform base before the fats begin to re-firm at cooler room temperatures.
Achieving the right consistency requires careful sequencing. Protein powders absorb moisture rapidly, which can lead to clumping if added directly to cold liquids. Whisking the dry ingredients into the warm oil and coconut cream mixture immediately prevents these pockets of unhydrated powder. Spread the resulting paste evenly onto baking paper to a thickness of approximately one centimeter to ensure clean breakage lines after chilling.
Refrigerate the tray for at least 30 minutes. Once solid, break the sheet into irregular shards rather than cutting it with a knife to avoid crushing the macadamia toppings. Store the pieces in an airtight container in the refrigerator for up to five days. Freezing is not recommended, as the high water content in the coconut cream forms ice crystals that disrupt the fat emulsion upon thawing.
