Enchanting Vegan Turkish Delight

Allergens

Nuts (Pistachios)

Ingredients

• 1. 3 cups coconut cream 2. 3 cups agave syrup 3. 4 cups sugar 4. 1/4 cup cornstarch 5. 1/2 cup freshly squeezed lemon juice 6. 1/2 cup freshly squeezed orange juice 7. 1 tsp vanilla extract 8. 1/2 tsp sea salt 9. 2 cups vegan chocolate chips 10. 1/4 cup chopped pistachios, toasted

Instructions

1. In a saucepan, combine coconut cream, agave syrup, sugar, and cornstarch. Stir until well combined.
2. Over medium heat, bring the mixture to a boil while continuously stirring to prevent lumps.
3. Reduce the heat to low and simmer for 10 minutes or until the mixture thickens.
4. Remove from heat and add lemon juice, orange juice, vanilla extract, and sea salt. Stir well.
5. Pour the mixture into a shallow dish and let it cool at room temperature for an hour.
6. Once cooled, cut the dessert into small, bite sized squares.
7. In a double boiler, melt the chocolate chips until smooth and glossy.
8. Dip each square in the melted chocolate and place on parchment paper to set.
9. Sprinkle the top of each piece with chopped pistachios.
10. Refrigerate for at least 30 minutes or until set.

Chef’s Insight

The combination of lemon, orange, and chocolate creates a delightful explosion of flavors.

Notes

This dessert is suitable for a vegan and dairy-free diet.