By Chef: Samia Noor
Posted: May 20, 2015
Difficulty/Easy
This is a very aromatic pie that will tantalize and inspire even the more refined of palates, instantly submerging the senses into a fantasy realm of Arabian nights. One note: be careful who you share it with, this recipe contains aphrodisiac ingredients 🙂
Ingredients
Crust
- 1 cup water
- 3 TBS chia seeds
- 8 dates
- 3 TBS coconut flour
Cream layer- my cream was divided in 2 both having the same base as it follows
- 1 cup soaked raw cashews
- 3 TBS coconut oil ( melted )
- 1 grounded vanilla stick
- 1 tbs saffron
- 3 TBS cardamom seeds ( grounded )
- 4 TBS damask rose water ( mine comes from Morocco from a region called Kelaa M’Gouna )
- 5 TBS raw sugar, or as much as you like
Pink cream layer
- For the pink layer I split the above cream composition in 2 parts and 1/2 of it I added the juice and pulp from 1 pomegranate plus the peel of half a lemon
Instructions
Crust
- I blended all together till a non sticky dough was formed. Placed it on the bottom of a pie/cake mould and set it aside.
Assembly
- spread evenly atop the crust the pink layer and over it the white one. Place in the freezer to harden for about an hour.
- Decorate with rose petals, more cardamom seeds and some raw walnuts ( you can use pistachio instead )
