Sun-Kissed Greek Delight: A Vegan Baklava Trio

Allergens

Tree Nuts (Almonds, Walnuts, Pecans)

Ingredients

• 1 cup raw almonds, chopped
• 1 cup walnuts, chopped
• 1 cup pecans, chopped
• 2 cups phyllo dough sheets
• 3/4 cup coconut oil, melted
• 1 1/2 cups date caramel (see recipe below)
• 1 1/2 cups vegan honey or agave syrup
• 2 cinnamon sticks
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• A pinch of sea salt Date Caramel:
• 2 cups pitted Medjool dates, soaked for 30 minutes in hot water
• 2 tablespoons coconut oil, melted
• 2 tablespoons lemon juice
• 1/4 cup almond milk or water

Instructions

1. Preheat the oven to 350°F (180°C). Grease a 9x13 inch baking dish with coconut oil.
2. In a small bowl, combine chopped almonds, walnuts, and pecans. Set aside.
3. Unfold phyllo dough sheets onto a clean surface. Cover with a damp cloth to prevent drying out.
4. Brush the bottom of the prepared baking dish with coconut oil. Layer 6 8 phyllo sheets at the bottom, brushing each sheet with coconut oil.
5. Spread half of the nut mixture evenly over the layered phyllo. Drizzle half of the date caramel on top.
6. Repeat steps 4 and 5 with the remaining phyllo sheets, nuts, and date caramel.
7. Gently cut the baklava into squares or diamonds, depending on your preference.
8. In a saucepan, combine vegan honey or agave syrup, cinnamon sticks, ground cloves, nutmeg, and sea salt. Bring to a simmer over medium heat. Cook for 5 minutes, then remove from heat and let it cool slightly. Remove the cinnamon sticks before using.
9. Drizzle the warm syrup over the baklava squares or diamonds. Allow the baklava to rest for at least 30 minutes before serving.

Chef’s Insight

The key to creating the perfect vegan baklava is finding the right balance between the sweetness of the date caramel and the crunchiness of the phyllo dough and nuts.

Notes

This dessert is perfect for vegan guests at gatherings or celebrations, as well as a simple yet indulgent treat for any time of year.