Ingredients
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the date mixture:
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1 cup pitted dates
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2/3 cup unsweetened almond milk
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1/4 cup plus 2 tablespoons unsalted cashews, soaked for at least 2 hours and drained
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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of cinnamon powder
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the crust :
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1/2 cup rolled oats
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1/4 cup unsalted sunflower seeds
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1 tablespoon maple syrup
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1 teaspoon vanilla extract
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of cinnamon powder
Directions
Subtitle: Rich, Creamy, and Satisfyingly Sweet – Perfect for Any Occasion!
Description: This unique vegan dessert is not only easy to prepare but also showcases the exquisite flavor combination of dates, tahini, and nuts. It’s perfect for those looking for a healthy, refreshing treat that can be enjoyed anytime!
Servings: 6-8
Difficulty Level: Easy
Total Time: 20 minutes (plus chilling time)
Ingredients:
For the date mixture:
1 cup pitted dates
2/3 cup unsweetened almond milk
1/4 cup plus 2 tablespoons unsalted cashews, soaked for at least 2 hours and drained
1 teaspoon vanilla extract
1/4 teaspoon salt
Pinch of cinnamon powder
For the crust:
1/2 cup rolled oats
1/4 cup unsalted sunflower seeds
1 tablespoon maple syrup
1 teaspoon vanilla extract
Pinch of cinnamon powder
Instructions:
Date Mixture:
1. Combine all the ingredients for the date mixture in a blender and puree until smooth. Set aside.
Crust:
2. Preheat your oven to 350°F (180°C). Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides.
3. Add the oats, sunflower seeds, maple syrup, vanilla extract, and cinnamon powder to a food processor or high-speed blender. Process until well combined and the mixture resembles wet sand.
4. Press the crumb mixture into the prepared baking dish using the back of a spoon or your fingers. Bake for 10-12 minutes, or until lightly golden brown. Remove from the oven and set aside.
Assembly:
5. Pour the prepared date mixture evenly over the hot crust and spread it out gently using a spatula. Smooth the top with the back of the spoon.
6. Place the baking dish in the freezer for about 30 minutes, or until the filling sets slightly.
7. Once set, remove the pudding from the freezer and refrigerate for another 2-3 hours or until completely chilled.
Serve:
8. To serve, use a sharp knife to cut the pudding into squares or diamonds. Garnish with chopped walnuts, pomegranate seeds, or both (optional). Enjoy immediately!
Note: The pudding will become firmer as it chills, so if you prefer a looser consistency, let it sit at room temperature for a few minutes before serving.
Steps
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1
Done
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Combine all the ingredients for the date mixture in a blender and puree until smooth. Set aside. Crust: |
|
2
Done
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Preheat your oven to 350°F (180°C). Line an 8x8-inch baking dish with parchment paper, leaving overhang on two sides. |
|
3
Done
|
Add the oats, sunflower seeds, maple syrup, vanilla extract, and cinnamon powder to a food processor or high-speed blender. Process until well combined and the mixture resembles wet sand. |
|
4
Done
|
Press the crumb mixture into the prepared baking dish using the back of a spoon or your fingers. Bake for 10-12 minutes, or until lightly golden brown. Remove from the oven and set aside. Assembly: |
|
5
Done
|
Pour the prepared date mixture evenly over the hot crust and spread it out gently using a spatula. Smooth the top with the back of the spoon. |
|
6
Done
|
Place the baking dish in the freezer for about 30 minutes, or until the filling sets slightly. |
|
7
Done
|
Once set, remove the pudding from the freezer and refrigerate for another 2-3 hours or until completely chilled. Serve: |
|
8
Done
|
To serve, use a sharp knife to cut the pudding into squares or diamonds. Garnish with chopped walnuts, pomegranate seeds, or both (optional). Enjoy immediately! Note: The pudding will become firmer as it chills, so if you prefer a looser consistency, let it sit at room temperature for a few minutes before serving. |
