“Good food is all the sweeter, when shared with good friends”
This is a beautiful light dessert, with the sweet fragrance of a souk from the rose petals and pistachios. It is an easy blender recipe, with the base made mainly of dates and nuts and the topping 90% avocado. I served it at the end of my plant to table dinner and the guests loved the way it looked, the subtle sweetness and it’s delicate nature after a 3 course meal.
Ingredients
Crust
- ½ cup raw pistachios
- 6 soft Medjool dates, pitted
- 1 tbsp. maple syrup
- Pinch of salt
Filling
- 2 medium avocados, de-seeded and peeled
- 6 tbsp. maple syrup
- 1 tbsp. lemon juice
- 1 tsp. rose water
- ¼ cup pistachios
- Pinch of salt
Method
- Place all the crust ingredients apart from the maple syrup into the blender and process to a crumble
- Add the maple syrup and process again to a sticky crumble
- Transfer the mixture to a 5-inch springform pan
- Press the mixture into the bottom
- Place in the freezer whilst you work on the filling
- Blend all the filling ingredients apart from the pistachios, make sure the mixture is well combined
- Add the pistachios and blend again, but not until fully blended, as you want to see visible specs in the mixture
- Add to the base and smooth the top over
- Add toppings, I used rose peals and more pistachios
- Place in the freezer for at least 4-5 hours
- If you have leftovers, keep them frozen otherwise the mix will oxidise and change color
