Baked Crunchy Brazilian Paleo Coconut Squares with Herb-Infused Glaze
A delightful fusion of tropical coconut and aromatic herbs, these grain-free squares offer a satisfying crunch with a sweet and savory finish. Perfect for a healthy dessert or a sophisticated snack.
Ingredients
Ingredients
- 2 cups Unsweetened shredded coconut Finely shredded works best for binding
- 1/2 cup Almond flour Blanched, fine grind
- 1/4 cup Coconut oil Melted and cooled slightly
- 2 tbsp Maple syrup Or honey if preferred
- 1 tsp Vanilla extract Pure vanilla recommended
- 1/4 tsp Sea salt Fine grain
- 1 tbsp Fresh rosemary Finely chopped, for the glaze
- 2 tbsp Coconut butter Melted, for the glaze
- 1 tbsp Warm water To thin the glaze if needed
Notes
Storage: Keep in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. The coconut oil may cause the squares to firm up in the fridge; let them sit at room temperature for 10 minutes before serving for the best texture. Variations: Substitute rosemary with fresh basil or mint for a different herbal profile. You can also add 1/4 cup of chopped macadamia nuts to the base mixture for extra crunch.