Coconut Cream Sweetheart Squares
Servings: 9
Preparation Time: 3 hours
Ingredients:
Crumb Layer:
- 1 1/2 cups walnuts
- 1 tablespoon Gold Label Virgin Coconut Oil
- 1 tablespoon raw honey
- 1/2 teaspoon Himalayan salt
- 1/2 cup coconut flakes
Creamy Layer:
- 1 3/4 cups Coconut Cream Concentrate
- 1 tablespoon grass-fed gelatin
- 1 tablespoon raw honey
- 1 teaspoon vanilla extract
Gelatin:
- 4 cups 100% fruit juice of your choice
- 3 tablespoons grass-fed gelatin
- 1 cup fruit (optional)
Directions:
For the Crumb Layer: Preheat oven to 400 degrees F. Place walnuts in a blender or food processor. Grind until walnuts resemble a coarse meal. Add the honey, coconut oil, and salt. Mix. Finally, add the coconut flakes and mix until combined. Press into 8 x 8-inch glass pan. Bake for 8–10 minutes or until slightly brown on top. Let cool. Place in the freezer to chill.
For the Creamy Layer: Place 1 cup Coconut Cream Concentrate in a small saucepan over medium heat. Heat until considerably hot but not boiling. Remove from heat and sprinkle the gelatin over the top and whisk until dissolved. In a Vitamix blender, combine warm Coconut Cream Concentrate with the remaining cream, honey, and vanilla. Blend. Cool to room temperature.
For the Gelatin: In a mixing bowl, pour 1 cup of juice and sprinkle with the gelatin. Let sit. Heat 3 cups juice until almost boiling. Combine the hot juice with the gelatin mixture and whisk until dissolved. Cool to room temperature.
To assemble:
Remove crumb layer from the freezer and spread on the creamy layer. Place in the refrigerator. When gelatin is room temperature and the creamy layer has chilled and set, pour the gelatin on top. Chill until gelatin has set.
Serve and enjoy!
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