Celestial Baklava Bites

Allergens

Tree Nuts (walnuts, almonds)

Ingredients

• 2 cups phyllo pastry sheets (vegan) 1 cup raw walnuts, coarsely chopped 1 cup raw almonds, coarsely chopped 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 cup coconut oil, melted 1 cup agave nectar 1/2 cup water 1 tablespoon lemon juice 1 teaspoon pure vanilla extract 3
• 4 sprigs of fresh mint leaves, for garnish

Instructions

1. Preheat oven to 350°F (180°C). Lightly grease a mini muffin tin with coconut oil.
2. In a large bowl, combine walnuts, almonds, cinnamon, and cloves. Mix well.
3. Carefully unroll the phyllo pastry sheets on a clean surface, keeping them covered with a damp towel to prevent drying. Cut each sheet into 4 equal parts.
4. Place one part of phyllo in each muffin cup, pressing gently to shape it into a mini basket. Brush lightly with coconut oil. Repeat for all cups.
5. Evenly distribute the nut mixture among the pastry lined muffin cups.
6. Fold any excess phyllo over the nut filling and brush the top with coconut oil.
7. Bake for 18 20 minutes or until golden brown. Remove from oven and let cool slightly in the tin.
8. In a saucepan, combine agave nectar, water, lemon juice, and vanilla extract. Bring to a boil over medium heat, then reduce heat to low and simmer for 5 minutes.
9. Carefully remove baklava bites from the muffin tin and place on a serving plate. Pour warm syrup generously over each bite. Allow to sit for a few minutes for the syrup to be absorbed.
10. Garnish with fresh mint leaves before serving.

Chef’s Insight

The warmth of cinnamon and cloves balances the sweetness of agave nectar, creating a symphony of flavors in every bite.

Notes

Enjoy the celestial dance of flavors in these vegan baklava bites, an indulgent dessert that's out of this world.