• Julianna Sweeney

Dark Chocolate Coconut & Macadamia Protein Bark

Bark has been around for a while now - you hear a lot about it around Christmas time - but I couldn't help but notice that it's been very trendy lately.


I figured, "eh, why not have a stab at it," and boy am I happy I tried!


It's been such a big hit that even my dad will eat it! (For any of you who don't know him, he's quite the health nut and doesn't really eat sweets at all - needless to say, it's been a big deal around the house LOL).


I knew that I wanted something that was yummy and satisfied my sweet tooth, but I also didn't want to feel gross after eating it. It came out perfect and I really hope you guys like it as much as my family and I!

INGREDIENTS:

  • Wholesome Pantry belgian semi-sweet chocolate chips (you can use whatever chocolate you want, but I like the clean ingredient profile on these - plus, they're dairy free!)

  • Unsweetened coconut flakes

  • Extra virgin coconut oil

  • BPN Collagen Protein (or any unsweetened and unflavored protein powder)

  • Macadamia Nuts (I also made a version with cashews and almonds - the nuts are really a preference call)

  • Optional: Chia seeds

  • Optional: 1 Scoop of cacao powder


RECIPE:

  1. Lay non-stick foil on a baking sheet and make sure there is room in the freezer for it.

  2. Crush the nuts into small pieces and place in a medium-large bowl

  3. Add coconut flakes and protein to the bowl (this is also where you would add in the chia seeds and cacao powder). Mix well with a spoon.

  4. Next, add chocolate chips to a microwave-safe bowl and scoop a tablespoon of coconut oil on top. Microwave until most of the chips have melted, then mix to melt the rest (do not microwave for too long or you risk burning the chocolate).

  5. Once the chocolate is melted into a smooth, liquid-y consistency, add it to the bowl and mix everything together well.

  6. Next, you will use a rubber spatula to get everything out of the bowl and on top of the baking sheet. Once the mixture is on, you're gonna want to spread it evenly around the pan.

  7. After the mixture is in an even layer on the pan, you will freeze it for about 45 mins.

  8. Once it's frozen, break into smaller pieces, place in a sealable container and store in the freezer until ready to enjoy!

...


So simple, so delicious, so refreshing... And it's rich enough where you only need a few pieces and won't over indulge! Happy making!


Sending love always,

J.S.

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