Marble Coconut Cream Bites
A vegan set dessert
Ingredients
Main mixture
- 3 tbsp agar agar flakes, soaked in 1½ cup water for at least 30 minutes
- 4 tbsp raw coconut cream
- 1 cardamom pod, crushed
- 4 tbsp maple syrup
- pinch mineral salt
- 1/2 tsp jasmine flowers, crushed
- 1 tsp vanilla essence
Extras
- ½ cup sunflower seeds
- 1 tsp coconut oil
- 4 dates, finely chopped - if using Medjool dates, reduce the quantity to 3
Marple effect, optional
- 2 tsp roasted chicory root powder
Instructions
- Combine the soaked agar agar flakes in water with the rest of the main mixture ingredients and bring it all to boil. Simmer, stirring now and then, until they are completely dissolved.
- Remove the cardamom pod.
- Toast the sunflower seeds in the coconut oil on low flame stirring, until golden. Mix in the chopped dates.
- For the optional marble effect, in a small saucepan dissolve the chicory powder in a little hot water. Keep the mixture on low heat. Spoon 5 tbsp out of the coconut mixture into the pan with chicory. Combine and keep warm.
- Stir in the sunflower seeds and dates into the coconut mixture and pour all of it into a glass dish.
- Spoon the chicory liquid in blobs on top and, holding a skewer vertically, stir to create a swirly marble effect.
- Refrigerate until set. Serve at room temperature decorated with mint leaves.
Notes
Toasted cashews used instead of sunflower seeds are another tasty option.
For a decadent dessert, serve with Hot Carob Fudge Sauce.
