Ingredients
Scale
For the Crust:
- 1½ cups whole wheat flour
- ¼ cup coconut oil, melted
- 2 tbsp maple syrup
- ¼ tsp salt
- 2 tbsp unsweetened almond milk
For the Vanilla Custard:
- 2 cups unsweetened almond milk
- 2 large eggs
- ¼ cup maple syrup
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- ½ cup plain Greek yogurt
For the Topping:
- ½ cup whipped coconut cream
- ½ tsp vanilla extract
- Fresh berries for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Mix the crust ingredients until a soft dough forms.
- Press the dough evenly into the prepared pan and bake for 12–15 minutes until lightly golden. Let cool.
- In a saucepan, whisk together almond milk, eggs, maple syrup, and cornstarch.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Remove from the heat and stir in the vanilla extract and Greek yogurt until smooth.
- Spread the warm custard evenly over the cooled crust.
- Refrigerate for at least 2 hours until fully set.
- Top with whipped coconut cream and garnish with fresh berries before cutting into squares.
PREP TIME & NUTRITION :
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus 2 hours chilling)
- Servings: 12
- Calories: 175
- Net Carbs: 16g
- Fats: 9g
- Protein: 5g