I spent some time in Bahrain last year working with clients and got really into the flavours of the region. One of which was cardamom and coffee. I’m sure I have seen that combo, or even tasted it, before, but it never dawned on me to make it into a dessert. Whew! It’s such a delightful combo. I know this desserts looks complex and, perhaps, intimidating, but it’s fully worth the effort and is way easier than it looks. Just take it one step at a time, read the recipe all the way through before starting, and enjoy the process of learning and creating. 🙂
What you’ll need —
- Silikomart Fingers 75 Professional Silicon Mould and Cutter
- Dipping Fork or Eating Fork
- Offset Spatula
- Gold Leaf – optional
- Cooling Rack
- Baking Tray ( that fits the cooling rack )
- 100g ( ¾ cup ) almonds, peeled
- 100g ( ¾ cup ) buckwheat, soaked 1 hour, strained and rinsed
- 10g ( 1 tbsp ) coconut flour
- 100g ( ½ cup ) coconut sugar, powdered
- 6 drops cinnamon essential oil
- Pinch of sea salt
- 15g ( 1 tbsp ) golden flax, soaked in 60g water for 1 hour
- 10g ( ¾ tbsp ) ground golden flax
- Put the almonds into a medium bowl and cover with boiled water. Allow to sit 5 minutes.
- Drain the almonds and squeeze them gently to remove their skins.
- Blend all ingredients until smooth in a high speed blender.
- Transfer the mix to a teflex lined dehydrator tray and, using a moistened cranked / offset spatula spread the mix out to about ¼ inch thickness.
- Score the mix using the cutter that came with the moulds you’re using for the cream element.
- Dehydrate for 15 hours at 115F.
- Once it’s firm and dry enough, flip onto a mesh tray and dry for another 15 hours, or until crisp and dry throughout. To keep them from bowing, put another mesh sheet on top once you flip them.
- Gently break them along the scored lines and store in an airtight container at room temp until you’re ready to use them, or up to 4 months.
- Use a sharp knife to smooth down the edges of the biscuits, if desired.
- Store in an airtight container until ready to assemble.
- 90g ( scant ½ cup ) coffee
- 90g ( scant ½ cup ) water
- 3.5g ( 1.25 tsp ) agar agar powder
- 75g ( ⅓ cup ) coconut sugar
- ½ tsp tamari
- Combine the water and agar in a pot and whisk to combine.
- Bring to a gently boil while whisking continuously.
- Turn down to a simmer and add the coffee and sugar. Whisk well to combine.
- Pour out onto a baking tray 25cm x 18cm x 2cm and place in the fridge to set, about 10 mins.
- Cut the jelly into long thin strips using the cutter that came with the moulds.
- Seal in an airtight container until ready to use.
Cardamom Vanilla Bean Cream
- 150g ( ¾ cup ) fresh young coconut meat, pat dry
- 100g ( ¾ cup ) cashews – soaked 1 hour and rinsed
- 50g ( ¼ cup ) honey or maple syrup
- 75g ( ⅓ cup ) xylitol, powdered
- 120ml ( ½ cup ) water
- 1 ½ tbsp lemon juice
- Pinch sea salt
- ½ vanilla pod, scraped
- 6-8 drops vanilla medicine flower extract
- 6-8 drops cardamom essential oil
- 50g ( ¼ cup ) coconut oil, melted
- 35g ( 2 ½ tbsp ) cacao butter, melted
- In a high speed blended process all ingredients until smooth. Use the tamper stick to keep it all moving.
- Pour or pipe into the mould, to fill ½ way.
- Gently insert the coffee jelly and fill the mould the remaining way with cream.
- Pop in the freezer to set solid, about 2 hours.
- Remove from the mould and place onto a tray lined with greaseproof and back in the freezer until you’re ready to assemble them.
- 75g ( ⅓ cup ) coconut oil, melted
- 75g ( ⅓ cup + 1 tbsp ) cacao butter, melted
- 30g ( ¼ cup ) lucuma powder
- 75g ( ½ cup ) xylitol
- 75g ( ⅓ cup ) coconut sugar
- 75g ( ½ cup ) warm non dairy milk of your choice
- In high speed blender combine all ingredients, except milk, and blend on low speed just to combine.
- With the blender running on low/medium, drizzle in the milk and increase blender speed a little until you achieve a silky smooth caramel.
- Keep the caramel at room temp in a warm place until ready to assemble.
Chocolate Coffee Coating
make this once the bars are set and ready to finish
- 100g ( 3.5 oz ) cacao paste or chocolate
- 40g ( 2 tbsp ) coconut oil
- 40g ( 2 tbsp ) maple or honey
- 20g ( 1 ½ tbsp ) coffee beans, roughly ground
- Pinch salt
- Melt the cacao paste and coconut oil over a double boiler.
- Remove from the heat and whisk in the remaining ingredients.
- Place one “bar” at a time on the cooling rack (with a baking tray under it to catch the caramel) with the dipping fork under the centre of the bar.
- Pour the caramel over the bar slowly so it fully coats it all the way around.
- Use the dipping fork to lift the “bar” and gently scrape it along the cooling rack to remove any excess.
- Place on a greaseproof paper lined tray.
- Scrape the caramel back into the bowl and continue until all “bars” are coated.
- Pop them in the freezer to set firmly, about 1 hour.
- Repeat the same process from the caramel, but with the chocolate coating and carefully place the “bar” atop the cinnamon wafers. I found using a small offset spatula to help release the bar from the fork was helpful. You could also just use a thin knife.
- Sprinkle with some roughly ground coffee beans and pop in the fridge to set, if needed, about 10 minutes. Add gold leaf, if desired, just before serving.
- Store in an airtight container in the fridge, about 1-2 days (the wafers will go soft and the coffee jelly will bleed into the cream, but it will keep for more like 5-7 days without spoiling) or in the freezer for a couple months.
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