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Ingredients
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Tahini Pot de Crème
Kasha Crumble
Date Syrup
Method
Tahini Pot de Crème
Prepare the Base
In a medium saucepan, combine tahini, coconut milk, maple syrup, vanilla extract, agar-agar powder, and a pinch of salt. Mix well to combine.
Heat and Thicken
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly. Allow it to simmer for about 5-7 minutes until slightly thickened.
Cool and Set
Remove from heat and let it cool for about 10 minutes. Pour the mixture into serving cups or ramekins and refrigerate for at least 2 hours until set.
Kasha Crumble
Prepare the Kasha
In a dry skillet, toast the kasha over medium heat for about 5 minutes until fragrant. Remove from heat and set aside.
Mix the Crumble
In a bowl, combine the toasted kasha, almond flour, coconut oil, brown sugar, cinnamon, and a pinch of salt. Mix until the mixture resembles coarse crumbs.
Bake the Crumble
Spread the crumble mixture onto a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until golden brown, stirring halfway through.
Date Syrup
Blend the Dates
In a blender, combine pitted Medjool dates and water. Blend until smooth and creamy. You may need to add more water to reach your desired consistency.
Flavor the Syrup
Add vanilla extract to the blended date mixture and pulse a few times to combine.