Almond-pistachio Fudge Bowl (Badam-pista mithai)
These vegan, paleo, gluten-free, no-processed sugar added, bite-size almond pistachio fudge bowls offer a taste of Indian sweets.
Ingredients
To make almond dough:
- 1/2 cup almond flour
- 1 medjool date (or any other)
- 1/2 tsp coconut oil
- 1 tbsp maple syrup (or sub with date syrup or honey)
To make pistachio filling
- 1/4 cup pistachio (raw, unsalted, shelled)
- 1 tbsp maple syrup
- 1 tbsp almond flour
- 1/4 tsp cardamom (ground)
Instructions
To make almond dough:
- In a small food processor* add almond flour, medjool date, coconut oil, and maple syrup. Process till well-mixed. The mixture will take on the consistency of play-dough. While preparing the pistachio filling, let the almond dough rest in refrigerator.
To make pistachio filling:
- Soak raw, unsalted, shelled pistachio for at least one hour in warm water**. Peel off if there is any red skin on the nut. Add soaked pistachio, maple syrup, almond flour, and cardamom powder to a small food processor and process till the mixture is grainy in texture***.
- To assemble the fudge bowl, roll almond dough in a cylindrical shape and cut into eight equal pieces. Then mold each piece into a bowl shape (or get creative and make any other shape) and fill with pistachio mixture. Store in refrigerator for 3-4 days. Enjoy
Notes
*or use a blender
**you can also use pistachio without soaking if you like the crunchy texture in sweets
***if you have kevra or rosewater in your pantry, you can add it to the pistachio mixture.
Nutrition
Serving: 1pieceCalories: 90kcalCarbohydrates: 8gProtein: 2gFat: 5gPotassium: 71mgFiber: 1gSugar: 5gCalcium: 30mgIron: 0.5mg
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