What you read and the very picture you might have just drooled over is, in fact, raw baklava. Made with natural sugars, nuts, and spices. You read it right. I hope you make it, taste it, marvel at it’s delicious wonder and then tell me all about it.
I’ve been sitting on this recipe an entire week. I can hardly believe it myself. I’ve been changing over to the current site which has delayed the introduction of a few tasty dishes. Now, looking at these pictures I want to make them again!
Last weekend, my husband and I had a date night and dined at The Persian House in Portland. It was delicious! I had the vegetable paella, he the lamb paella, and split the Nazkhatun appetizer (eggplant, mint, and pomegranate) and the baklava for dessert. Their baklava was perfect, but I wanted to try it a little bit healthier and see if it could be done as a raw dessert.
These will make approximately 24 - 2" dough rounds per dehydrator tray. I used 3 dough rounds per dessert and the filling will make approximately 1 cup.
- 1 1/2 cups raw walnuts
- 1/2 cup golden flax meal
- 1/4 cup + 2 tablespoons raw agave syrup
- 1 teaspoon cardamon
- 2 teaspoons cinnamon
- 2 teaspoons orange juice (1 tsp orange zest could also be used)
- 1/8 teaspoon sea salt
- 1/2 cup water
- 10 plump medjool dates, pitted and soaked in water for 1 hour
- 1/4 of date juice (reserve from soak water)
- 1 tablespoon lemon juice (about 1/2 a lemon)
- 2 teaspoons honey
- 3/4 teaspoon cardamon
- 1/2 teaspoon cinnamon
- 1/8 teaspoon vanilla extract
- 1 teaspoon extra virgin coconut oil
- dash of sea salt
- 48 - 2" dough layer rounds
- 1 cup Raw Baklava sweet filling
- 1/4 cup pecans, finely chopped
- 4 teaspoons honey (will be used in 1/4 teaspoon increments)
- Add ingredients to a high speed blender or food processor and blend until very smooth.
- Divide mixture over 2 teflex sheets and spread into very thin layers. Less than 1/8", an offset spatula works great for this.
- Dehydrate at 145 degrees for 40 minutes to an hour, then drop the temperature down to 105 degrees and continue to dehydrate another 6-8 hours.
- Halfway through the dehydration flip crust onto the dehydrator screens and remove the teflex sheets. Score the crust with into desired shapes. I used a round 2" cookie cutter. Save the scraps for snacking, of course.
- When done the texture will be pliable but firm.
- Add the ingredients to a blender and blend until a thick paste is formed.
- This recipe will make 16 desserts and is layered in a way similar to lasagna.
- Start layering with a dough round, 1 teaspoon of baklava filling, 1/4 teaspoon pecans, dough round, 1 teaspoon of baklava filling, 1/4 teaspoon pecans, 1/4 teaspoon honey, and the final topping of a dough round
- Take your remaining baklava sweet filling and add it to a pastry bag with a rose tip and embellish the top of each dessert. If you have any remaining nuts, sprinkle those on top for a final touch!
- They are absolutely ready to eat right now - BUT - if you want them warmed up, try the dehydrator for an hour or 2.
- They will keep for a week if they aren't eaten before then.
Cheers to your future dessert!