Orange Creamsicle Squares (AIP, Paleo)

Orange Creamsicle Squares (AIP, Paleo)

Riffing off a good thing makes an even better thing, right? Right. Now that we’ve settled that, let’s riff away.

These Orange Creamsicle Squares are inspired by two recipes: 1) the Pumpkin Pie Squares, which remain one of the most popular recipes on my blog, and 2) the Orange Creamsicle Dressing, which invariably evokes a response like, “Move over leafy greens because I’m gonna slurp down that entire jar of creamy orange deliciousness.”

Squares ASo I did some riffing. More specifically, I borrowed the crust from the one recipe and the flavour profile from the other. What results are these charming, fluffy, citrusy sweet treats.

Happy nomming!

3.0 from 1 reviews
Orange Creamsicle Squares (AIP, Paleo)
Prep time
Cook time
Total time
Recipe type: Treat
  • For the crust:
  • ¼ c coconut flour
  • 1 tbsp. arrowroot flour
  • pinch of sea salt
  • ¼ c coconut oil, melted
  • 1 tbsp. honey or maple syrup
  • 1 tsp vanilla extract (use alcohol-free vanilla flavour for elimination-phase AIP)
  • 2 tbsp. filtered water
  • For the filling:
  • 3 oranges, peeled and seeded
  • ½ tsp orange zest
  • 1 c coconut milk
  • 1 tbsp. vanilla extract (use alcohol-free vanilla flavour or pure vanilla powder for elimination-phase AIP)
  • 1 tbsp. honey
  • 1 tbsp. gelatin
  1. Preheat oven to 325 degrees.
  2. Combine coconut flour, arrowroot flour, and pinch of sea salt in a bowl. Make a well in the centre. Add the melted coconut oil, honey, and vanilla. Stir. Add the water and continue to stir until thickened.
  3. Press into an 8x8 baking dish. Bake for 15-20 minutes, until light golden on the edges. Remove from the oven and cool completely.
  4. Peel and seed oranges. Puree in a food processor.
  5. Place coconut milk and vanilla in a small sauce pan. Stir. Sprinkle gelatin on top. Allow to soften for 5 minutes.
  6. Gently heat and dissolve gelatin. Remove from the heat and add to ingredients in the food processor. Add honey and orange zest and process until smooth.
  7. Pour over the cooled crust and place in the fridge for at least 3 hours or until set.

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Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 2 comments for this article
  1. Pingback: Guest Post: Carob Snacking Cake, The Paleo Partridge
  2. Edith at 11:01 pm

    I don’t like leaving non-5-star reviews because I think it’s so amazing that people who are gifted with coming up with recipes are out there, helping us AIP-ers feel a bit more normal by enabling us to eat treats…but this recipe doesn’t have any ratings or reviews yet, and I hope providing one will be helpful to others looking at this recipe.

    5 stars for providing treats!! 3 for my personal taste. Reason: the crust has that almost-flavour-free taste, and a texture very similar to hardened coconut oil (obviously, as there’s a lot of coconut oil in the crust). I guess you could tweak the flavour by playing around with other ingredients. I personally also would’ve liked the crust a TOUCH thicker, so I’d probably adjust the amounts to 1.5 x.

    The filling is great, but I personally am not always a lover of a very soft, creamy taste, unless it has a very specific flavour and has a different ratio to the rest of the squares/cake/whatever you’re making. The filling also has a very soft, subtle flavour.

    Would potentially make again, in order to experiment with tweaking a few things here and there.

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