No Bake Golden Milk Bars
No Bake Golden Breakfast Bars
If you're into golden milk, why not try these nourishing, creamy and salty sweet, no bake Ayurvedic golden milk bars? Find our golden milk powder here
Turmerics Physicals Benefits
If you haven’t heard of golden milk by now, it’s actually a beverage inspired from an ancient healing tonic that originally goes by the name of haldi ka doodh in Hindi, which translates as “turmeric milk”. It boasts many health benefits, loaded with minerals and antioxidants, often used as a anti-inflammatory remedy to boost immunity, may improve brain function and digestion, boosting mood and reducing depression, preventing heart disease and reducing risk of cancer, clearing congestion and promoting detoxification, providing antiviral, anti-fungal and antibacterial benefits, and helping regulate blood sugar levels.
Reduce inflammation on the regular with these no bake golden milk bars, inspired by traditional Ayurvedic golden milk, full of delicious, naturally energizing, living goodness. These salty sweet, tangy, crunchy creamy bars work their magic as a satiating, nutrient dense snack, dessert or even breakfast!
Turmerics Spiritual Benefits
In some cultures, it is believed that turmeric purifies the body both physically and spiritually. Turmeric is seen as being able to bring more light and translucence to your energy field. We see an example of its purifying effect when turmeric is applied topically to skin imperfections and it clears it away.
Sadhguru teaches that everything, including our bodies, is only borrowed from the Earth and we must keep our bodies nourished with foods, herbs, and spices grown from the Earth in order to keep our bodies purified. The more we keep our bodies pure, the clearer we receive spiritual insight which can advance us to a higher state of being.
Now let's get to the recipe!
Ingredients
Crust
- 3/4 cup shredded, unsweetened organic coconut
- 1 3/4 cup activated organic Brazil nuts, soaked at least 6 hours or overnight or other activated nuts of your choice
- 1/3 cup pitted organic medjool dates
- 1 tsp organic Ceylon cinnamon
- 1/2 tsp Celtic or Redmond sea salt
- 2 tbsp organic virgin cold pressed coconut oil or grass fed local butter, melted
Filling
- 2 cups raw organic cashews, soaked at least 6 hours or overnight
- 1 cup shredded, unsweetened organic coconut
- 1 cup grass fed goat or organic coconut kefir
- 1/3 cup organic maple syrup, to taste
- 1/4 tsp organic vanilla bean
- 2 tbsp fresh organic lemon juice + 1 tsp lemon zest
- 2 tbsp Wild Bloom Botanicals golden milk powder blend
- 1/2 tsp Celtic or Redmond sea salt
- 1/4 tsp extra ground organic black pepper (optional)
- 1/4 cup organic virgin cold pressed coconut oil or grass fed local butter, melted
Instructions
Crust
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Line an 8×8" brownie pan with a large sheet of parchment paper with an overhang on two of the opposite sides. Set aside.
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Melt all of the coconut oil/grass fed butter at once. In a small saucepan over medium-low heat, add the 2 tbsp portion and 1/4 cup portion together to melt into a liquid. Set aside.
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Create the crust. Drain and rinse the soaked Brazil nuts. To a food processor or high speed blender, add the shredded coconut, Brazil nuts, medjool dates, cinnamon, and sea salt. Pulse until the mixture turns into a fine crumble. Slowly stream in just 2 tbsp of the melted coconut oil/butter. Pulse again to combine the mixture until a crumbly, sticky, uniform texture forms.
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To the prepared brownie pan, add the crust mixture and press it out firmly and evenly to create the crust. Form an even layer of crust across the entire bottom surface of the pan. Transfer the pan to the freezer for now to firm it up.
Filling
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Make the filling. Drain and rinse the soaked cashews. To the empty food processor, add the cashews, shredded coconut, kefir, maple syrup, vanilla bean, lemon juice, lemon zest, Wild Bloom Botanicals' golden milk blend, sea salt, and black pepper, if using. Blend the filling until it turns into a fine crumble. Slowly stream in the melted coconut oil/butter, and blend on the highest speed until you have a totally smooth and thick cream-like texture. This may take several minutes!
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Remove the crust-lined pan from the freezer and using a spatula, scrape the golden milk filling and spread it out evenly on top of the crust.
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Place the pan in the refrigerator and let it firm up overnight. If you're in a rush or can't wait to eat them, you can place it in the freezer for at least 3 hours.
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When ready to serve, remove the pan from the fridge/freezer. The mixture should be hardened into a solid block. Using the sides of the parchment paper, lift up the block and remove it from the pan. Transfer the block onto a large cutting board, letting it thaw for 10-15 minutes if needed. Dampen a knife with cool filtered water for a clean cut. Cut it evenly into 16 squares (or an even amount according to the size of your pan). Serve immediately with a sprinkle of extra coconut flakes!