Food should be nourishing and delicious. It sounds simple, right? With sweets especially, it can be so hard to find treats that are as good to eat as they are for you. My friend Laurel, the baker behind the grain-free and refined-sugar-free (and sometimes vegan) goodness known as Sweet Laurel Bakery, has shared some of her simplest and most satisfying recipes with me. My favorite thing about her recipes is that they’re always made with whole ingredients, no funny stuff or filler, so even the biggest sweet-tooth loves them. With that said, I hope you enjoy her recipe below!
Coconut Flakes cereal. Its claim to fame is that it is the ONLY Paleo cereal on the market. My husband Nick is super into this cereal, and one day I was like, ‘Why not turn it into ‘rice’ crispy treats?? I used our favorite marshmallow recipe, and created this delightful alternative to the rice crispy treat. Paleo people get ready, your dessert game is about to change in a real good way! Enjoy!
Yields 12 squares
1 cup water (divided)
3 tablespoons grass fed beef gelatin powder (for vegan, use soy based gelatin)
1 cup honey (because it’s being cooked, it doesn’t have to be raw)
1 teaspoon vanilla extract
1/4 teaspoon Himalayan pink salt
4 cups coconut flakes
Pour 1/2 cup of water into a Kitchen Aid mixer bowl. Sprinkle gelatin over the top of the water. Allow to sit.
In a saucepan, combine remaining 1/2 cup water, raw honey and vanilla. Turn on stove to medium heat, and bring the mixture to a simmer until it reaches the soft ball stage at 240 degrees. Turn mixer on, blending the gelatin and water mixture. Slowly begin mixing in syrup mixture and continue to beat for about 10 minutes. Beat until marshmallow peaks form. Stir in coconut flakes.
Pour mixture into prepared pan and allow to set for about 4 hours.