Sun-Kissed Turkish Delights Paleo
Find the perfect Paleo dessert recipe with this Sun-Kissed Turkish Delights, infused with fragrant rose water and drizzled with a honey-saffron glaze. Enjoy these delightful treats that capture the essence of Mediterranean sun and Ottoman cuisine.
Allergens
Nuts (walnuts, pistachios, almonds)
Ingredients
- 3 cups finely chopped dried apricots
- 1 cup almond flour
- 1/2 cup coconut oil, melted
- 2 tbsp rose water
- 1/4 cup raw honey
- 1 tsp saffron threads, crushed
- 1/2 cup walnuts, roughly chopped
- 1/2 cup pistachios, roughly chopped
- 1/4 cup almonds, roughly chopped
Instructions
- In a large bowl, mix together the apricots, almond flour, and melted coconut oil until well combined.
- Add rose water to the mixture and stir until fully incorporated.
- Cover the mixture with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Roll the mixture into 24 equal sized balls and place them onto the prepared baking sheet. Flatten each ball slightly to form a round, flat shape.
- Bake in preheated oven for 15 minutes or until the edges are golden brown. Remove from the oven and let them cool completely on the baking sheet.
- While the delights are cooling, prepare the glaze by heating honey and saffron threads together in a small saucepan over low heat until the honey has melted and the saffron is infused.
- Drizzle the cooled delights with the honey saffron glaze and top each one with a mix of walnuts, pistachios, and almonds.
Chef’s Insight
These Sun-Kissed Turkish Delights can be made ahead and served chilled or at room temperature, depending on personal preference.
Notes
To prevent the delights from becoming too crumbly, ensure that the apricots are well coated with the mixture.