If you are having friends round for dinner or simply cooking for a loved one this vegan dessert is an absolute winner and is promised to impress. It not only tastes sensational but looks it as well. 

This dessert is inspired by Middle Eastern flavours. Saffron and rose have been used in cooking for centuries and for good reason too. Both Saffron and Rose Water carry a heap of health benefits as well as distinctive favours. Traditionally rose water was used to relieve indigestion, throat irritation and sooth headaches. Saffron has a unique flavour, colour and medicinal properties, making it one of the most expensive spices in the world! Saffron is mainly known for its antioxidant, disease preventing and health promoting benefits.

Many traditional desserts can be a little overwhelming or heavy on a hot, sunny day. Here at Sansara in Cambutal we are lucky enough to get many hot, sunny days! So this cool, light and refreshing dessert is the perfect way to end your sizzling day.

In this recipe we have used agar agar which is derived from seaweed. Agar agar replaces the need for gelatin, making it a vegan friendly treat!

You will need:

For the base

  • 1 cup of dried dates (soaked in 0.5cup of boiling water)
  • 1.5 cup of cashew nuts, almonds or mixed nuts (ground fine in a food processor) 

For the torte

  • 3 x 400ml cans of coconut cream
  • 3 tbsp agar agar flakes 
  • 1 tsp ground saffron (turmeric can be a substitution)
  • Juice of 1 lime
  • 2 tbsp rosewater
  • 2 tbsp raw sugar/agave 

To serve

  • Fresh mint
  • Honey 
  • Toasted pistachio nuts 

Step 1: Blend dates in food processor to form a sticky paste, then add nuts to make a dough like consistency. Line a square cake tin (roughly 1 litre in volume) with baking paper and firmly press mix into the base. Refrigerate. 

Step 2: Warm coconut cream in a pan, on a medium heat to body temperature. Add agar agar, saffron, lime juice, rosewater and sugar. Stir to dissolve. Taste for sweetness, if you want your torte a little sweeter add more sugar (bear in mind the base is quite sweet).

Step 3: Increase the heat and let the mixture boil for 10 minutes, stirring frequently.

Step 4: After 10 minutes the mixture should be smooth and slightly thicker, tilt the pan and check the base of the pan for ‘bubbles’ of agar agar. If the agar agar is not fully dissolved, return pan to heat until fully dissolved.

Step 5: Remove pan from the heat and leave to cool for 20 minutes. Once mixture is cooled pour over the previously made base in your baking tray.

Step 6: Refrigerate for at least 2 hours, then carefully remove the torte from the tin by lifting the edges of the baking paper (this is always easier with a friend!). Place torte on a chopping board. Evenly slice into squares with a sharp wet knife.

Step 7: To serve, place torte on a plate, drizzle with honey, sprinkle pistachio nuts and garnish with fresh mint.

The torte will keep fresh and yummy for up to a week in the fridge.

Be sure to upload your fabulous desserts to Instagram and hashtag #simplysansara

Sansara Squad.x

 

Comment