For a Paleo twist on baklava, this zero-baking recipe delivers pistachios, walnuts, honey and hazelnut butter all in one decadent bite.

Baklava is one of my favorite treats, but traditional baklava is made with layers of phyllo pastry, which can be a tedious dessert to make. Luckily, this Paleo version is super easy, requires zero baking and is ready to eat in 10 minutes. Instead of phyllo pastry, you’ll be using coconut flour. When mixed with honey, the coconut flour will create a thick, doughy texture filled with walnut, pistachios and hazelnut butter.

Simply start by mixing coarsely chopped walnuts and pistachios with coconut flour and cinnamon in a bowl. Next, stir together honey, hazelnut butter, and vanilla extract in small saucepan over medium heat. When the honey-hazelnut mixture gets smooth and runny, add them to the nuts. Make sure to fully cover the walnuts and pistachios.

Love Paleo Desserts? Then you’ll love our FREE Paleo Dessert Cookbook. Click here to get it!

When the mixture resembles a sticky dough, evenly spread it in a parchment-lined pan. Sprinkle the top with toasted coconut flakes, making sure to lightly press the flakes into the mixture. Place everything in the fridge for 30 minutes to firm up and then they’re ready to eat!

Dina Hassan

Paleo Baklava Recipe with Coconut Flour

Share on Facebook Pin It Tweet Email It

Total time:40 mins

Cook Time:30 mins 30 minutes

Prep Time: 10 mins 10 minutes

Serves:6

Paleo Baklava Recipe with Coconut Flour

Recipe by: Dina Hassan

For a Paleo twist on baklava, this zero-baking recipe delivers pistachios, walnuts, honey and hazelnut butter all in one decadent bite.

Tools

• Medium bowl
• Small saucepan
• Small rectangular pan
• Parchment paper

Ingredients

• ½ cup walnuts, coarsely chopped
• ½ cup pistachios, coarsely chopped
• ½ t cinnamon
• 3 T coconut flour
• ⅓ cup hazelnut butter
• ¼ cup honey
• 1 t vanilla extract
• Toasted coconut flakes, for topping

Instructions

• Line a 4 x 8-inch pan with parchment paper.
• Place walnuts, pistachios, cinnamon and coconut flour in a medium bowl. Mix and set aside.
• In a small saucepan over medium heat, add the honey, hazelnut butter and vanilla extract. Stir and heat until smooth and runny.
• Add the honey-hazelnut mixture to the nut mixture. Stir until the nuts are fully coated, and the mixture resembles a sticky dough.
• Spread and flatten the mixture in the prepared pan. Top with toasted coconut flakes, lightly pressing flakes into the mixture.
• Cover with plastic wrap and place in the fridge for 30 minutes or until firm.
• Remove from the fridge, slice into squares, and serve.

Tips:

• Want to make your own hazelnut butter? Click here for an easy hazelnut butter recipe. It’s so much better than the store-bought stuff!
• You can chop the pistachios and walnuts coarsely with a sharp knife on a large chopping board, or just process them on low speed for a few seconds in a food processor.
• Use a flat and round object like a small glass to press down and pack the bars. This helps to hold them together while cooling in the fridge.

(You’ll Also Love: Irresistible Sticky Toffee Pudding with Coconut Toffee Sauce)