Nutfruit Barfi

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!

Created by:
20 mins
Intermediate
12 SERVERS

Nutrition per serving

Energy

223.6 kcal

Fat

18.4 g

Saturates

4.7 g

Carbs

11.6 g

Sugars

9.5 g

Fiber

2.8 g

Protein

4.2 g

Salt

0.0 g

Nutrition per serving

Energy

223.6 kcal

Fat

18.4 g

Saturates

4.7 g

Carbs

11.6 g

Sugars

9.5 g

Fiber

2.8 g

Protein

4.2 g

Salt

0.0 g
0%

PREP TIME

20 min

0%

COOK TIME

min

0%

TOTAL TIME

20 mins

Ingredients

Topping

Method

  1. 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.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.
Pre-soaking the nuts in hot water activates the nuts, making them easier to digest. It also softens them, resulting in a creamier and smoother texture when they’re blended. After nuts have been soaked, they should be drained and rinsed to remove any sediment etc.

Ingredients

Topping

Method

  1. 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.