These Coconut Squares are the grown up version of the typical kiddie rice crispie treats. Gooey, sticky coconut accompanied by chunky nut bits and filled with popped quinoa for that light crunch with every mouthful.
I remember this sweet with great fondness from my childhood, fighting over the last square with my siblings in our back garden, surrounded by the sweet scent of cherry blossoms and freshly washed laundry blowing in the gentle breeze whilst reflecting the sunlight (it’s not always raining in England!).
It’s quite insane how many memories can be dug up from the deepest depths of your brain with the simplest of foods. I wonder what will crop up in your brains when you make these little chewy, crisy delights.
Questions about Coconut Squares
How to make a Coconut Squares? To make Coconut Squares, you will need to heat nut butter, maple syrup, coconut sugar and vanilla extract until runny and well combined. Mix in coconut and crispy quinoa pops and combine well. Press into a square baking tin lined with greaseproof paper and chill in the refrigerator for at least 4 hours. When set, slice and serve.
How to store coconut bars? To store coconut bars, keep in an airtight container for up to 2 weeks.
These Coconut Squares are…
- Coconut flavoured
Coconut Squares Recipe
Makes 8 bars
Ingredients for Coconut Squares:
- 400g dessicated coconut
- 100ml maple syrup
- 100g coconut sugar
- 60g nut butter
- 3 tbsp popped quinoa
- 1 tsp vanilla extract
- In a saucepan, heat the syrup, sugar, nut butter and vanilla until runny.
- Mix in the coconut and quinoa and press into a moderately deep tin lined with greaseproof paper.
- Refrigerate for at least 4 hours.
Made this Recipe?
If you had a go at these Coconut Squares please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
If you like candy bars…
You should definitely give these recipes a try:
Big Thanks to…
Mel’s Kitchen Cafe for their inspiration in helping me to create this recipe. You can find their version here.
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