Whoever said that Valentine’s Day treats are restricted to store-bought chocolates didn’t have much of an imagination, and “healthy options” were most certainly overlooked. American’s spend millions of dollars on candy and sweets in the days leading up to February 14th every year, and billions of dollars dining out. (For cringe-worthy statistics, check out TIME Magazine’s “Valentine’s Day 2012 Spending, By the Numbers” article.) Whether you prefer a romantic night in, or you want to boycott the excessive spending flurry that Valentine’s Day brings, consider this guilt-free Pistachio Baklava recipe (it’s raw and vegan!) from Sweet Gratitude: A New World of Raw Desserts. If the photo doesn’t grab you, the natural, unadulterated ingredients will!
Pistachio Baklava
Makes 12 servings
BAKLAVA “PHYLLO DOUGHâ€
1½ cups soaked cashews
2 tablespoons lemon juice
¼ teaspoon salt
2 tablespoons agave syrup
½ cup water
1 tablespoon liquid vanilla
Blend all ingredients until smooth and creamy; you will need a blender plunger for this. Pour on dehydrator sheet (with teflex) and carefully spread around with a spatula until mixture is covering most of the sheet in a thin, consistent layer. Dehydrate at 145° for 1 hour, then at 115° for a full 24 hours. Sheet should not be fully dry—you want to be able to pick it up and work with it, not have it crumble apart.
PISTACHIO SPICE FILLING
1½ cups pistachios
¼ teaspoon salt
4 tablespoons agave syrup
½ tablespoon liquid vanilla
½ tablespoon lemon juice
¼ teaspoon clove
¼ teaspoon cardamom
Lightly process the pistachios, salt, and spices first. Add the rest of the ingredients and continue processing until mixture is consistent and pistachios are still slightly chunky.
BAKLAVA ASSEMBLY DIRECTIONS
Carefully cut the dehydrated “phyllo dough†into four equal-size pieces, and then divide the Pistachio Spice Filling into three equal size portions. Put one piece of dough down as the bottom layer, and then gently spread (by hand is easiest) one portion of the filling evenly on top of the bottom layer. Gently place another layer of dough on top, and continue alternating until there are four total layers of dehydrated dough and three layers of Pistachio Spice Filling. Now, with a sharp serrated knife, carefully cut into 12 equal-size pieces.
TOPPING
1–2 tablespoons yacon syrup
Lightly drizzle a small amount of the yacon syrup on top of each serving. Using a brush or your finger, spread syrup evenly to create a light-brown “glaze.â€
Storage and life span: This baklava should last for at least one week. Store in an airtight container at room temperature.
