Grain-Free, Gluten-Free Coconut Cashew Squares

Recipe Description:

These little squares are a treat. The coconut and crispy cashews create a lovely texture. They are moist, chewy and rather sweet. The original recipe that this was adapted from called for 2 cups of sugar! Needless to say, this recipe is significantly reduced, but still on the sweet side, so I wouldn’t make them too often. They are a great treat to bring to potlucks or share with friends over herbal tea.

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 16 squares

Difficulty: Moderate

Recipe Ingredients:

2 pastured eggs

3/4 cup sucanat OR grade B maple syrup OR clover honey

1/4 teaspoon unrefined sea salt

1 teaspoon pure vanilla extract

2 cups unsweetened shredded coconut

1/2 cup chopped crispy cashews*

2 tablespoons coconut flour

Recipe Instructions:

Preheat oven to 350 degrees. Butter a 9 inch square dish or line one with parchment paper.

Using a whisk, beat the eggs until they are foamy. This is a critical step. Make sure the eggs are good and foamy. Then, beat in the sweetener salt and vanilla.

Stir in the shredded coconut and crispy cashews, then sift the coconut flour on top of the mixture. Stir the coconut flour in lightly.

Spread the batter into the pan and bake for about 15 minutes. Cool in the pan for an additional 10-15 minutes before cutting into squares.

*Crispy cashews are made by soaking 4 cups raw cashews overnight in enough filtered water to cover, plus 1 tablespoon of sea salt. Drain and dehydrate at 150 degrees for 12-24 hours or until completely crisp. Preparing any nuts this way will increase nutrients and make them easier to digest.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

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