SHĀZĀDA CAKES
12
2 h (including cooling time)
| Ingredients | Number |
|---|---|
| Base: | |
| oats (glutenfree ones) | 75 g |
| desiccated coconut | 30 g |
| soft dates | 150 g |
| pecans | 120 g |
| maple syrup | 1 tbsp |
| vanilla extract | 1 tsp |
| Filling: | |
| soaked cashews | 150 g |
| dates | 90 g |
| unsweetened soy yogurt | 250 g |
| vegan cream cheese | 150 g |
| maple syrup | 2 tbsp (or more to taste) |
| vanilla extract | 1 tsp |
| saffron threads | 1½ tsp |
| Topping: | |
| raspberries | 12 |
| vegan chocolate | 30 g |
| coconut oil | 1 tsp |
| pistachios | 10 g |
"No bake, no stress but pure elegance"
Sometimes, the inner voice calls for something sweet – and when it calls, it deserves to be with style. "Shāzāda" means "princess" in Dari/Farsi, and that royal feeling awaits you with every bite. These little No-Bake Saffron Cakes are perfect for special occasions or simply as a luxurious snack, because pampering yourself should become a habit.
I created this recipe because I craved a fresh, nutty, creamy saffron dessert. I also love the unique texture of No-Bake creations, which melt on the tongue, while being both juicy, sweet, and lightly chewy.
These little masterpieces are not only vegan and gluten-free, but they also offer a true flavor explosion. Inspired by the finest ingredients of Persian-Afghan cuisine, they combine the luxurious combination of saffron, cashews, and dates. The taste is intense, aromatic, and perfectly balanced between nutty, sweet, and creamy notes.
In addition to their unique flavor, the Shāzāda Cakes also stand out for their valuable ingredients. Saffron, the diamond of spices, is full of antioxidants and is said to have mood-lifting properties. Cashews and pecans provide healthy fats and contribute to the creamy texture, while dates, rich in fiber, antioxidants, and valuable minerals like potassium and magnesium, together with maple syrup, provide natural sweetness without refined sugar. So, if you're looking for a special dessert that’s easy to make yet impressive, you should definitely give this recipe a try.
PREPARATION
- Roast the pecans and saffron: Preheat the oven to 180°C (350°F). Spread the pecans on a baking sheet and roast for 5-7 minutes until fragrant. Set aside. Place the saffron threads in the warm oven for a maximum of two minutes to intensify their aroma, then remove and let cool.
- Prepare the base: Add all the base ingredients into a blender or food processor and blend until a sticky, moldable mixture forms.
- Soak the cashews: Soak the cashews in hot water for 15 minutes.
- Prepare the saffron: Grind the roasted saffron in a mortar and pestle until fine, then mix it with a teaspoon of warm water. Stir well and let it steep for 10 minutes.
- Mix the filling: Drain the cashews and add them to a high-performance blender or food processor along with the remaining filling ingredients. Blend until smooth and creamy.
- Prepare the muffin tin and form the base: Line a muffin tin with paper liners. Divide the base mixture into twelve equal portions, form them into balls, and press them into the liners to create a firm base.
- Distribute the filling: Evenly spread the saffron-cashew cream over the bases. Use about 1½ tablespoons of cream for each portion.
- Melt the chocolate: Melt the vegan chocolate and coconut oil in a small saucepan or microwave, stirring until smooth.
- Add the topping: Drizzle the melted chocolate over the Shāzāda Cakes. Finely chop the pistachios and sprinkle them over the chocolate. Top each cake with a raspberry.
- Chill and enjoy: Place the cakes in the freezer for at least 1½ hours. Let them thaw briefly before serving and enjoy.