Celestial Delights: Moonlit Paleo Baklava

Allergens

Tree Nuts, Dairy (for alternative dairy-free option)

Ingredients

• 1 cup raw almonds, finely chopped
• 1 cup unsweetened shredded coconut
• 4 tbsp grass
• fed butter, melted
• 1/2 tsp ground cinnamon
• 1/4 tsp cardamom powder
• 1/4 tsp sea salt
• 1/3 cup raw honey
• 1 cup cashews, soaked for 4 hours and drained
• 1 cup unsweetened almond milk
• 1 tbsp lemon juice
• 1 tsp pure vanilla extract
• 2 tbsp coconut oil

Instructions

1. a. Preheat oven to 350°F (180°C). Grease an 8x8 inch baking dish with coconut oil and set aside. b. In a medium bowl, mix together almonds, shredded coconut, cinnamon, cardamom, and sea salt. c. Pour half of the melted butter over the dry ingredients and toss until well combined. d. Layer half of the mixture in the prepared baking dish, evenly covering the bottom. e. In a high speed blender, combine cashews, almond milk, honey, lemon juice, vanilla extract, and the remaining melted butter. Blend until smooth and creamy. f. Pour half of the cashew cream over the first layer of nut mixture in the baking dish, spreading evenly. Top with the remaining nut mixture and press gently to level it. g. Pour the remaining cashew cream over the second layer and bake for 25 30 minutes or until golden brown. h. Remove from oven and let cool completely. Cut into squares and serve.

Chef’s Insight

The key to achieving a perfect baklava is using finely chopped nuts and allowing it to cool completely before cutting.

Notes

This recipe is suitable for those following a Paleo diet and can be easily adapted to dairy-free and gluten-free diets as well.