Ingredients
-
the base :
-
1 cup gluten -free rolled oats (use Bob's Red Mill brand)
-
1/2 cup unsweetened shredded coconut flakes
-
1/2 teaspoon ground cinnamon
-
Pinch of sea salt
-
1/2 teaspoon baking soda
-
the filling :
-
1 can (14 ounces) full-fat coconut milk (not light)
-
1 cup pitted dates, roughly chopped
-
1/3 cup raw cacao powder
-
1/2 teaspoon vanilla extract
-
1/2 teaspoon maple syrup
-
1/4 teaspoon sea salt
-
the topping :
-
1 cup vegan dark chocolate chips (like Enjoy Life or Lily's)
Directions
Subtitle: A Budget-Friendly, Gluten-Free, Grain-Free, High-Protein, Kid-Friendly, Low-Carb, No-Cook, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste Dessert Recipe That Embodies The Flavors And Ingredients Commonly Found In Egyptian Cuisine!
Description: This unique no-bake dessert is the perfect way to cool down on a hot summer day! It combines the exotic flavors of Middle Eastern spices like cinnamon, cardamom, and rosewater with creamy coconut milk, sweet medjool dates, and chocolate chips. Plus, it’s oil-free, nut-free, soy-free, and zero waste – making it a healthy and guilt-free treat for everyone!
Servings: 8
Difficulty: Easy
Time: Prep: 10 mins | Chill Time: 3 hrs (or overnight) | Serving Time: 30 mins
Ingredients:
For the base:
* 1 cup gluten-free rolled oats (use Bob’s Red Mill brand)
* 1/2 cup unsweetened shredded coconut flakes
* 1/2 teaspoon ground cinnamon
* Pinch of sea salt
* 1/2 teaspoon baking soda
For the filling:
* 1 can (14 ounces) full-fat coconut milk (not light)
* 1 cup pitted dates, roughly chopped
* 1/3 cup raw cacao powder
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon maple syrup
* 1/4 teaspoon sea salt
For the topping:
* 1 cup vegan dark chocolate chips (like Enjoy Life or Lily’s)
Instructions:
1. Preheat your oven to 325°F (165°C). Line a small baking sheet with parchment paper.
2. In a large mixing bowl, combine the gluten-free oats, coconut flakes, cinnamon, salt, and baking soda. Mix well.
3. Add the melted coconut oil and mix until combined. Set aside.
4. In another mixing bowl, whisk together the coconut milk, dates, cacao powder, vanilla, maple syrup, and sea salt. Stir until smooth and thickened.
5. Pour the base mixture into the prepared baking sheet. Use a rubber spatula to spread it evenly and press it firmly into the pan. Place the baking sheet in the freezer for at least 3 hours or overnight.
6. Once frozen, remove from the freezer about 15 minutes before serving. Carefully pour the date caramel mixture over the top of the base layer. Sprinkle the chocolate chips over the surface.
7. Return the baked Alaska to the freezer for another hour or until the chocolate has hardened.
8. To serve, place the entire tray onto a serving platter and invert gently. Remove the parchment paper and enjoy immediately!
Note: If you prefer a more liquid center, increase the amount of coconut milk used for the filling. For a firmer texture, reduce the amount of coconut milk or use a higher-fat content like full-fat coconut milk instead.
Steps
|
1
Done
|
Preheat your oven to 325°F (165°C). Line a small baking sheet with parchment paper. |
|
2
Done
|
In a large mixing bowl, combine the gluten-free oats, coconut flakes, cinnamon, salt, and baking soda. Mix well. |
|
3
Done
|
Add the melted coconut oil and mix until combined. Set aside. |
|
4
Done
|
In another mixing bowl, whisk together the coconut milk, dates, cacao powder, vanilla, maple syrup, and sea salt. Stir until smooth and thickened. |
|
5
Done
|
Pour the base mixture into the prepared baking sheet. Use a rubber spatula to spread it evenly and press it firmly into the pan. Place the baking sheet in the freezer for at least 3 hours or overnight. |
|
6
Done
|
Once frozen, remove from the freezer about 15 minutes before serving. Carefully pour the date caramel mixture over the top of the base layer. Sprinkle the chocolate chips over the surface. |
|
7
Done
|
Return the baked Alaska to the freezer for another hour or until the chocolate has hardened. |
|
8
Done
|
To serve, place the entire tray onto a serving platter and invert gently. Remove the parchment paper and enjoy immediately! Note: If you prefer a more liquid center, increase the amount of coconut milk used for the filling. For a firmer texture, reduce the amount of coconut milk or use a higher-fat content like full-fat coconut milk instead. |
