Turmeric Carrot Coconut Bars

Anti-inflammatory | Veggie-based

Keto | Paleo | Sugar-Free | Grain-free

I’m starting to wonder if I’ll turn orange soon from eating all of the orange/yellow things this week, baha. Butternut squash, carrots, sweet potatoes, turmeric, red lentils…didn’t do it on purpose, maybe my body is just craving some warm, harvest energy 🌞✨ I love using turmeric and ginger in anything I can – they are powerful anti-inflammatories and help me personally with joint pain and injury recovery. These are also mostly carrots and zucchini, so eat guilt-free!

INGREDIENTS

  • 3 medium carrots -1 c diced zucchini
  • 2 tbsp ginger root
  • 1/2 c walnuts
  • 1/2 c sunflower seeds
  • 1/3 c coconut butter
  • 1/4 c coconut oil
  • 2 tbsp pumpkin pie spice
  • 1 tbsp turmeric
  • 1/3 c coconut flour
  • 4 scoops plain collagen powder (or protein powder of choice)
  • 4 packets monkfruit sweetener
  • 2 tsp vanilla
  • 1 tsp almond extract
  • 1/3 c shredded coconut

Place carrots, zucchini, and ginger in food processor and pulse until very finely shredded. Put aside. Add remaining ingredients to food processor and pulse until mixed and dough sticks together. Fold in the carrot/zucchini mixture, with any additional goodies you want (pistachios, more shredded coconut, dried cherries, the possibilities are endless). Line a 9×13 pan with parchment paper and spread mixture evenly across the pan. Place in freezer, let freeze for at least 30 before slicing into bars/squares. Drizzle with raw honey and serve with coconut cream or coconut butter for extra tastiness 😛

briastelle

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