Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
This Coconut Barfi recipe is a vegan version of the classic South Indian sweet, spiced with ground cardamom, topped with flaked nuts and naturally sweetened with dates. It’s best eaten like fudge any time of the day, not just as an after dinner treat!
20 min
min
20 mins
1. Firstly, line a square baking tray with baking paper, set aside.
2. In a food processor, add the macadamias and pulse into a fine powder similar to the ground almonds. Transfer to a small bowl.
3. Next, add the dates to the food processor with half the water and blend until a smooth puree. Transfer to a small bowl, this is the date puree.
4. In a large saucepan, add the cardamom, agave nectar, date puree and the remaining water.
5. Bring to the boil, then lower the heat.
6. Next, add the ground almonds and macadamias, stir well to prevent lumps forming. Then, turn the heat up to medium heat and cook for another 2 minutes, constantly stirring to make sure nothing sticks to the base of the pan.
7. Once a sticky dough forms, add the coconut oil and continue cooking on a low heat for another 10 minutes until slightly darker in colour and coming away from the sides of the pan. Then, turn off the heat and set the pan aside.
8. Next, transfer into the lined baking tray using a spatula. Spread the dough out evenly so it’s ½ inch thick.
9. Lastly, sprinkle over the flaked almonds and pistachios, pressing down slightly with the spatula. Set aside to cool, then place in the fridge overnight.
10. The next day, remove from the tray and slice into squares to serve.
1. Firstly, line a square baking tray with baking paper, set aside.
2. In a food processor, add the macadamias and pulse into a fine powder similar to the ground almonds. Transfer to a small bowl.
3. Next, add the dates to the food processor with half the water and blend until a smooth puree. Transfer to a small bowl, this is the date puree.
4. In a large saucepan, add the cardamom, agave nectar, date puree and the remaining water.
5. Bring to the boil, then lower the heat.
6. Next, add the ground almonds and macadamias, stir well to prevent lumps forming. Then, turn the heat up to medium heat and cook for another 2 minutes, constantly stirring to make sure nothing sticks to the base of the pan.
7. Once a sticky dough forms, add the coconut oil and continue cooking on a low heat for another 10 minutes until slightly darker in colour and coming away from the sides of the pan. Then, turn off the heat and set the pan aside.
8. Next, transfer into the lined baking tray using a spatula. Spread the dough out evenly so it’s ½ inch thick.
9. Lastly, sprinkle over the flaked almonds and pistachios, pressing down slightly with the spatula. Set aside to cool, then place in the fridge overnight.
10. The next day, remove from the tray and slice into squares to serve.
12 mins
30 mins
