Polvoron is a Filipino sweet treat traditionally with flour, powdered milk, butter, and sugar and sometimes crushed peanuts. This non-traditional vegan version is enhanced with the superfood powers of maca and hemp seeds. Not only do they add a burst of nutrients, they both have a buttery, nutty taste that suits the polvoron perfectly.
No-Bake Superfood Polvoron [Vegan, Gluten-Free]
- 1/2 cup rice flour
- 2 tablespoon hemp seeds
- 1 teaspoon maca root powder
- 2-3 tablespoons organic sugar (or date paste or date sugar for an even healthier alternative)
- 3 tablespoons cashew cream (see recipe below)
- 1 cup raw cashews, soaked for at least four hours then rinsed
- 3/4 cup water
- Pinch of salt
- Heat a medium size pan over low heat. After a minute or two, add the rice flour.
- Keep stirring to toast the rice flour. Once the flour is lightly toasted (you could tell by the smell of its aroma), add the hemp seeds and maca root powder. Mix well to combine all the flavors and textures.
- Turn off the heat and add the organic sugar. Mix well then transfer to a bowl.
- In a bowl, add the cashew cream and whisk to form thick crumbs. If the mixture needs more binding, add more cashew cream bit by bit. Do NOT make it creamy, otherwise it would be hard to mold.
- Using a polvoron molder (or your molder of choice), tightly fill the mold with polvoron mixture then push the handle down to release the polvoron. Repeat steps until all the cakes have been shaped.
- Using a high-speed blender, puree everything together until thick and creamy. Use in the recipe as directed.
You’ll need a polvoron molder which you could buy at any major Asian grocery stores or Filipino grocery stores, just ask the staff. You could also get one online, but it’s usually more expensive than buying at the store. If you couldn’t find any, you may use a silicone molder or simply your hands. If not consumed right away, keep the polvoron cakes in the fridge for up to three days or in the freezer for up to two weeks.
- Hemp Seeds