This article shares an enticing Paleo recipe using Phat Fudge: a Grain-Free Paleo Baklava recipe with a crunchy coconut wrap base, walnut-pistachio filling, and a honey syrup drizzle, topped with Phat Fudge for extra flavor. Keep reading to get started!
Ingredients:
(Serves 1 – 2)
- 1 cup coconut sugar
- 3/4 cup water
- half a lemon, squeezed
- lemon zest
- 1/4 teaspoon ground cloves
- 7 sheets of coconut wraps
- 1/2 cup melted ghee or butter. (Try certified organic Banyan Botanicals Organic Ghee Clarified Butter.)
- 1/2 cup walnuts, chopped finely. Try NOW Foods Organic Raw Walnuts Unsalted.
- 1/2 cup pistachios, chopped finely. Try NOW Foods Roasted Pistachios with Sea Salt. They make a great snack on their own too, or remove the shells and chop them finely for this amazing recipe.
- 1/3 cup raisins, chopped finely
- 1 tablespoon cinnamon
- 1/2 teaspoon ground vanilla
- 1/2 tablespoon coconut sugar
- 1 tablespoon of melted ghee/butter
- 1 packet of Phat Fudge for topping. Bonus, get the Phat Fudge 12 ct for the best deal!
Directions:
- In a saucepan, mix the sugar and water over a medium heat until the sugar dissolves.
- Add the lemon and cloves then leave it to simmer, mixing it occasionally for 7-10 minutes until it starts to thicken.
- Turn off the heat, add some lemon zest and let it cool. This is your “honey syrup.”
- Preheat the oven to 280 degrees (this is lower than a typical baklava recipe, FYI).
- In a bowl mix, the walnuts, pistachios, raisins, cinnamon, vanilla, coconut sugar and ghee together. *The chopped finely instructions count and are important towards the texture I wish for you to achieve so don’t be so lazy. Chop chop! Or use a Vitamix.
- Brush the base of your baking dish with melted ghee/butter.
- Lay down one coconut wrap (phyllo replacement). Brush it with melted ghee and honey syrup.
- Lay down a second coconut wrap on top of that and press down firmly. You can get away with just one wrap but note that 2 wraps per layer give it a little extra firmness at serving time.
- Brush the double (or single) layer with more ghee, spread a layer of the nuts/cinnamon/raisin mixture over that, and drizzle some of the honey syrup to finish it off.
- Lay down your next layer of either single or double coconut wraps, repeating the steps above.
- Your top layer will simply be a single layer of coconut wrap, brushed well with ghee.
- You will have honey syrup leftover; we’re using the rest of that later.
- This is usually the step where you cut your baklava if you were using phyllo dough but we cut the familiar diamonds towards the end of the cooking time, when the coconut wraps have softened from the bake time.
- Bake for 20 minutes on the low heat in the middle rack of your oven.
- The top layer will start to look golden, take it out (~ 15 mins) and proceed to cut your baklava.
- Spoon and brush some more honey over the top, getting it into the slice marks still saving some for later.
- Bake for an additional 5-7 minutes, being patient to allow the honey to candy and crunch that top layer. The longer (and lower) you bake it, the more top crunch you’ll get.
- Remove from the oven, pour the rest of the honey over the whole thing followed up by Phat Fudge, and additional lemon zest.
- Allow it to cool before separating the diamonds of goodness.
If you try the Grain-Free Paleo Baklava recipe, remember to snap a picture and give us a tag @PhatFudge so that we can see it too!
Bonus: This Grain-Free Paleo Baklava recipe pairs well with our Paleo Hot Chocolate recipe.