Butterscotch Maple Coconut Squares

Enjoy this delicious vegan summer treat that will melt in your mouth!

Serves: 24

Serves: 24decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. For the bottom layer, melt the coconut oil and mix the ingredients together.
  2. Set in freezer to chill in a lined lasagna dish
  3. Boil the maple syrup and coconut cream for 5 minutes, stirring frequently.
  4. Add the coconut oil and vanilla and bring to a boil again
  5. Mix in the cashews and blend into a smooth paste
  6. Pour your topping over the coconut base and set back in the freezer.
  7. After serving, keep dessert in freezer

Notes

If you keep the dessert in the fridge, the maple syrup will be softer and stickier. It will still taste good - but be pretty messy (think baklava).

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:10 minutes
  • cook:10 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:214
    Fat:16 g
    Carbohydrates:15 g
    Protein:2 g
    Calculated per serving.

Used in this recipe

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