Enchanting Vegan Moroccan Date Delight

Allergens

Nuts (Almonds)

Ingredients

• 12 fresh Medjool dates, pitted
• 1 cup raw almonds, soaked overnight
• 1/4 cup coconut oil, melted
• 3 tbsp agave nectar
• 1 tsp ground cinnamon
• A pinch of sea salt
• 2 tbsp shredded coconut flakes

Instructions

1. Line a baking sheet with parchment paper. Set aside.
2. In a food processor, blend the almonds until they form a coarse meal. Add the pitted Medjool dates and continue blending until a dough forms.
3. Transfer the dough onto the prepared baking sheet. Shape it into a log, about 1 inch in diameter. Wrap with plastic wrap and refrigerate for at least 2 hours, or until firm.
4. In a double boiler, gently melt the coconut oil. Stir in the agave nectar, cinnamon, and sea salt until well combined.
5. Remove the dough from the fridge and cut into 1/2 inch thick slices. Dip each slice into the cinnamon mixture, then coat with shredded coconut flakes. Place them back on the parchment paper and refrigerate for another hour to set.

Chef’s Insight

This vegan dessert is not only scrumptious but also visually stunning, making it perfect for gatherings or special occasions.

Notes

This recipe can be easily doubled or tripled to serve more guests.