Ingredients For the coconut cluster bottom: 1. 1/2 cup coconut oil 2. 2 cups coconut shreds (unsweetened) 3. 1/2 cup maple syrup
For the fudge: Easier version (also the lower calorie version as seen to the right) 1. 1 cup butterscotch chips 2. 2 tbsp coconut oil 3. 1/4 cup maple syrup.
Fattier version (higher calorie/having trouble hitting fats? 11g vs 5g per serving total for this variant) 1. 1/2 cup coconut cream 2. 1 tbsp vanilla 3. 1 cup cashews 4. 1/4 cup coconut oil 5. 1/2 cup maple syrup
1. For the bottom portion: melt the coconut oil and mix the ingredients together. Set in freezer to chill in a lined lasagna dish 2. In the meantime prepare the fudge: If you are making the healthier version: - Boil the maple syrup and coconut cream for 5 minutes, stirring frequently. - Add the coconut oil and vanilla and bring to a boil again - Mix in the cashews and blend into a smooth paste If you are making the easier version: In a double boiler melt the 1 cup butterscotch chips, 1 tbsp coconut oil and 1/4 cup maple syrup. Continue stirring until all ingredients are mixed 3. Pour your topping over the coconut base and set back in the freezer. These need to be FROZEN, otherwise the maple syrup will be softer and stickier. It will still taste good - but be pretty messy. 4. Divvy them up, the recipe makes about 30 so either store them or if you know the temptation is too much, make a half-serving. These amounts are just more convenient to work with.