Ingredients:
- 1 coconut wrap
- 2 tbsp of coconut sugar
- 1 tbsp of honey
- (Use agave as a vegan alternative)
- 1 cup of macadamia nuts
- 3 pineapple rings
- 1 tbsp of coconut butter
- 1/2 cup of shredded coconut
- 1/4 tsp of ground ginger
- 1 tsp of vanilla extract
- 1 tbsp of lemon juice
Directions:
- Preheat oven to 300° F.
- Cut coconut wrap into 8 pieces with a pizza slicer then place the pieces on a baking sheet lined with parchment paper.
- In a food processor, combine macadamia nuts, pineapple rings and coconut chips and pulse to coarsely chop.
- In a small pan over medium heat, add coconut sugar, ginger, vanilla and lemon juice while stirring.
- Add nut mixture and bring to high heat and stir frequently.
- Remove from heat and break up the nuts with fork while stirring.
- Divide mixture into four and spread on four pieces of coconut wrap.
- Drizzle honey over nut mixture then top with a plain coconut wrap piece.
- In the same pan from nut mixture, add coconut butter on high heat to melt and pick up flavors left from nut mixture. Then drizzle over each square.
- Bake baklava squares at 300° F for 7 minutes.
- Next, turn oven down to 170° F and remove baklava to let cool.
- Drizzle honey on top of two squares and layer with remaining squares to form a 2-layer square.
- Once oven has reached 170° F, put squares back in and bake 15 minutes.
- Remove baklava and allow to cool.
- Enjoy!
