These paleo squares can be cereal (like cinnamon toast crunch but chocolatey!) or graham cracker type cookies, it all depends on how you want to cut them. They do get soggy in milk really fast, so be prepared if that’s not your sort of thing.
For Clean Program
Prep time: 10 minutes
Cook time: about 20 minutes
2 cups tapioca starch
1/2 cup almond butter
1/4 cup coconut oil
1/4 cup coconut sugar
1/4 cup cacao powder (up to 1/2 cup if you like things very chocolatey)
1 tablespoon maca powder
1 tablespoon cinnamon
2 teaspoons pink himalayan salt (or sea salt)
Blend all ingredients in a large bowl. You want it holding together but not overly wet. It should be slightly dry, but not falling apart.
Roll out on a cutting board, as thin as possible and if it sticks use tapioca starch on the rolling pin.
Slice into the size squares you want. I make them tiny squares for cereal (like cinnamon toast crunch) or larger squares for graham cracker-esque pieces.
Totally your choice, I suggest trying them both and everything in between!
Use a spatula to move to baking sheet and turn on oven to 325.
I’m a big fan of using the preheating time to bake, so the bake time has that included, just fyi. Save energy!
Bake for 20 minutes, or until golden and crisp. They will get a bit more crispy as they cool too, so keep that in mind. Sometimes I make them more crisp and sometime I keep them softer. Again, another preference and up to you.
The thinner they are the less time they’ll need and the thicker, the more time.
So keep checking and don’t be afraid to adjust the time as needed. Baking is a fun experiment so enjoy the process!
Recipe and Photography//Jenny Nelson