Go Back
blank
Marlene Andersson

Collagen Coconut Protein Bark

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 can unsweetened coconut milk
  • ½ cup/110g coconut oil melted
  • 1 scoop Paleovalley 100% Grass Fed Bone Broth Protein
  • ¼ cup/85g maple syrup or honey
  • 1 Tablespoon lemon juice
  • 1 tsp pure organic vanilla extract
Toppings
  • ¼ cup/ ½ deciliter freeze-dried raspberries crumbled
  • ¼ cup/ ½ deciliter thinly sliced fresh cherries
  • 1 small apricot thinly sliced

Method
 

  1. Line an 8x8 inch baking dish with parchment paper
  2. In a bowl, whisk together coconut milk, coconut oil, Bone Broth Protein, maple syrup, lemon juice, and vanilla until thoroughly combined. The mixture should be thick, but pourable. If you find it is too thick, add a few more dashes of coconut milk.
  3. Pour mixture into a baking dish lined with parchment paper, smoothing until even.
  4. Crumble raspberries on top of the bark, followed by sliced cherries. Layer in the sliced apricots. If you want to add any additional fruits, do so here!
  5. Place in the freezer for an hour, checking to make sure the bark is fully hardened before removing.
  6. Crack bark in bite-sized pieces, serve and enjoy!