Rose Cacao Dessert
Inspired by the Rose Delight recipe from my mentor Divya Alter but with little twist. This soft and delicate dessert made with fresh almond milk, rose hydrosol, rose petals and cacao is the perfect way to show yourself or someone you care about that you love them. The healing benefits of Rose and Cacao are known for assisting in opening the heart and allowing for the experience of love to flow through.
Ingredients
3/4 cup raw almonds, soaked in water overnight, peel and rinse
3 tablespoons Agar Agar flakes ( Seaweed gelatin substitute)
1/2 cup raw cane sugar or coconut sugar
2 tablespoons rose hydrosol or food-grade rose water
1/4-1/2 tsp ground cardamom seeds
1 tsp crushed dried rose petals or fresh edible flowers
1tsp Cacao nibs
In a small sauce pan soak the agar agar flakes in 1 cup filtered water for 20 mins
Place peeled almonds in a blender with 1 1/4 cups filtered water and blend until smooth.
Bring agar agar to a boil until flakes have completely dissolved about 5-7 minutes. Add the sugar, stir till dissolved. Turn off the heat and set aside.
Add the almond milk, rose water, and cardamom the agar agar mixture and mix well.
Pour into a square 8-inch dish to a 1-inch thickness or into individual small bowls. Refrigerate at least 1-hour until cool and consistency is thick and firm.
Turn upside down on a serving dish and cut into 2-inch squares. ( Tip: If you have small cookie cutters you can cut into different shapes if you want to get creative). Garnish with rose, flower petals and cacao nibs.
To store, refrigerate for up to 3 days.