Dissolve the gelatine in 1/3 cup of cold water and let it sit for 5 minutes until it has become gel-like.
Heat the almond milk, cashew butter, turmeric, cinnamon, vanilla, maca, rice malt syrup and sea salt in a saucepan until almost boiling. Remove from the heat and stir in the gelatine until it has dissolved.
Pour into a 10x15cm glass or plastic container. Refrigerate for 1 hour, then cut into squares.
Store in the fridge in an airtight container for up to a week.
With gut and immune-boosting turmeric, these tasty protein bombs are sure to kickstart your day and give you that much-needed energy kick. Perfect for an on-the-go brekkie or an afternoon snack, the whole family will love these bombs.
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