This vegan, gluten-free, processed sugar-free Diwali sweet offers a luxurious creamy bite.
Wash and soak cashews for about 4 hours. About 30 minutes before making the cream, warm 2 tbsp of almond milk and add the saffron strands. Stir well with a fork/spoon and let it sit for 20-25 minutes. Saffron will dissolve and the milk will become golden yellow. Rinse the soaked cashews and add to a blender with date, almond milk (or water), maple syrup, and saffron (soaked in almond milk or water.) Blend till creamy. Store in the fridge till ready to use.
Finely grind pistachio and gluten-free oats in a spice grinder (blender or food processor may also work). Add powdered pistachio and oats with dates, maple syrup, cardamom powder, and coconut oil. Process till the mixture reaches the dough consistency.
Divide the dough in six equal parts (about 1 tbsp each) and mold in the shape of wide baskets. Add pre-prepared cashew cream and let it sit in refrigerator for 30 minutes before serving. Enjoy!
*if you don't have saffron, you can sub it with 1/8 tsp turmeric. Warm the turmeric in almond milk to activate it before adding cashews to make the cream.
** Heart-healthy: If avoiding saturated fat, replace coconut oil with apple sauce or water.
Make it nut-free
If you or a family member is allergic to nuts, replace pistachios with pumpkin seeds and cashews with sunflower or melon seeds.
Update 11/06/18: Omit the apple sauce and just add water if the mixture is too dry or to replace coconut oil.