Butterscotch Maple Coconut Squares
Enjoy this delicious vegan summer treat that will melt in your mouth!
10 minutes
10 minutes
Difficulty
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. | |
Serves: 24
Serves: 24
Ingredients
- 0.25 cup 0.25 cup 0.25 cup Coconut Oil, Organic, for the fudge top
- 2 cup 2 cup 2 cup Coconut, shredded, for the cluster bottom
- 0.5 cup 0.5 cup 0.5 cup Maple Syrup, Pure, for the fudge top
- 0.5 cup 0.5 cup 0.5 cup Coconut Cream Concentrate, for the fudge top
- 1 Tbsp 1 Tbsp 1 Tbsp Pure Vanilla Extract, for the fudge top
- 1 cup 1 cup 1 cup Cashews, raw, for the fudge top
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
- For the bottom layer, melt the coconut oil and mix the ingredients together.
- Set in freezer to chill in a lined lasagna dish
- Boil the maple syrup and coconut cream for 5 minutes, stirring frequently.
- Add the coconut oil and vanilla and bring to a boil again
- Mix in the cashews and blend into a smooth paste
- Pour your topping over the coconut base and set back in the freezer.
- 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).
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