These delicious rose and raspberries slices are inspired by Turkish delight! They have a chewy, rose water-infused base made from nuts, coconut, and dried fruit, a creamy cashew filling swirled with raspberry, a layer of rose jelly, it's all topped off with a layer of chocolate. This makes a big batch, so they're perfect for sharing!

No-Bake Turkish Delight Bars [Vegan, Gluten-Free]

Advertisement

Serves

12-15

Advertisement

Ingredients

For the Base:

  • 1/3 cup pecans
  • 1/3 cup dried white mulberries
  • 1/3 cup desiccated coconut
  • 1 teaspoon lucuma powder
  • 4 dates
  • 1 tablespoon cacao powder
  • 1 teaspoon melted coconut oil
  • 1 teaspoon water
  • 1/2 teaspoon rose water

For the Filling:

  • 1 cup cashews (soaked in water for at least 4 hours then rinsed clean)
  • Juice of 1 lemon
  • 4 tablespoons coconut cream
  • 3 tablespoons melted coconut oil
  • 2 tablespoons maple syrup
  • 1/2 cup fresh raspberries
  • 1 teaspoon beet powder

For the Rose Jelly:

  • 1/2 cup fresh raspberries
  • 2 tablespoons white chia seeds
  • 1 teaspoon agar agar
  • 1/3 cup, plus 1 3/4 tablespoons water
  • 2 teaspoons rose water

For the Chocolate Topping:

  • 1/3 cup cacao butter
  • 3 tablespoons cacao powder
  • 2 tablespoons maple syrup
Advertisement

Preparation

To Make the Base:

  1. In a high-speed food processor, blend the pecans, mulberries, and coconut until finely ground.
  2. Add the remaining ingredients and blend until the mixture has come together.
  3. Take little balls of the dough and press them down firmly into each individual silicone mould. If you don't have silicone moulds, you can always press the mixture down into a lunch box and cut it into rectangles, it will give a more rustic look.
  4. Place these in the freezer while you work on the next part of the recipe.

To Make the Creamy Filling:

  1. Blend all ingredients except the beetroot powder and until smooth.
  2. Remove the base from the freezer and spoon 2-3 tablespoons of the filling into each mould (leaving enough space on top to add two more layers).
  3. Place into the freezer while you work on the next layer. Set the remaining creamy filling aside in the refrigerator for now.

For the Rose Jelly:

  1. Blend the raspberries, chia seeds, and rose water until smooth.
  2. On a double boiler, heat the water in a bowl with the agar agar and maple syrup, continuously stirring/whisking until the mixture begins to thicken slightly.
  3. Combine the raspberry mixture with the water and stir well (you can add them back into the food processor and blitz if needed). The mixture should start to thicken and set a little at this stage to form a loose jelly.
  4. Take the moulds from the freezer and add 1/2 tablespoon of the jelly mixture on top of each filling.
  5. Get the remaining creamy filling from the refrigerator, add the beetroot powder to it. You can mix them completely or just swirl the powder so that it has little pops of pink.
  6. Cover the jelly with the remaining creamy filling, leaving a little space on top for the final chocolate layer.
  7. You'll want to put these into the freezer now to set for a good hour, or until they firm up so that you can add the chocolate without them losing their form.

To Make Chocolate Topping:

  1. Melt the cacao butter in a double boiler, then add the cacao powder and maple syrup and stir well.
  2. Remove completely from the heat, and allow to cool and thicken a little before adding to the cakes. (thick but running consistency). You can put the bowl on an ice bath for a minute if you want to speed it along.
  3. Take the dessert moulds from the freezer and top each one with a layer of chocolate.
  4. Place back into the freezer to set overnight or at least until they are frozen.
  5. These are best if kept in the freezer and removed about 30 minutes before serving
Advertisement
Advertisement