It’s a common theme in our house–we make/buy something sweet, we eat it all in one day. Now–notice I didn’t say we eat it all in one sitting, but that we consume the entire pan throughout the day. That…like…totally makes it better, right? I’d highly recommend storing the squares in the refrigerator, so they’re hidden–and not on the counter, so you don’t pick one up every time
you pass by.
- butter, coconut oil or palm shortening, for the pan
- 1 (7 0z) package Let’s Do Organic Creamed Coconut*
- 2 tablespoons coconut sugar (or brown sugar)
- 5 tablespoons molasses
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 2 eggs
Preheat your oven to 350ºF.
Lightly grease an 8×8 oven-safe baking dish. Place the coconut butter in a large bowl and warm it in the microwave (or dunk the package/jar in warm water), to make it easier to stir everything together. Whisk until smooth. Add in the rest of the ingredients and whisk well to combine. Pour the batter into the prepared baking dish and bake until the center is cooked through, about 25 minutes.
These are delicate little beauties; they’ll firm up if you pop them in the fridge.
*I like to use this in lieu of coconut butter out of a jar because the package has some magic ratio perfectly measured out (see pic below). Just using coconut butter straight out of a jar may turn things into a crumbly mess.