Mediterranean Quinoa and Date Delight – A Vegan Persian Dessert Experience

Allergens

Nuts (almond flour, almond milk)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 cup pitted Medjool dates, chopped
• 1/4 cup almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• A pinch of sea salt
• Optional toppings: crushed pistachios, almond slivers, and a dusting of cinnamon

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer to remove any bitter coating. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then lower the heat and simmer, covered, for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it cool completely.
2. In a food processor, blend the cooled quinoa, chopped Medjool dates, almond flour, melted coconut oil, unsweetened almond milk, vanilla extract, ground cinnamon, cardamom, nutmeg, and a pinch of sea salt until you have a smooth and creamy consistency.
3. Pour the mixture into a parchment lined loaf pan and smooth out the top with a spatula. Optionally, garnish with crushed pistachios, almond slivers, and a dusting of cinnamon before placing in the freezer to set for at least 4 hours or overnight.
4. Once set, remove from the freezer and let it thaw for 10 minutes before slicing into individual servings. Enjoy immediately, or store in the freezer for up to a month.

Chef’s Insight

The combination of quinoa and dates in this dessert recipe provides a perfect balance of texture and flavor, while the spices add depth without overpowering the natural sweetness of the ingredients.

Notes

Be sure to use Medjool dates for their natural sweetness and chewy texture.