Totally vegan, this is an unusual dessert. For those that wonder how you can make a delicious vegan dessert without the use of butter and eggs, look no further, this is it. Any flavor you think you lose from a buttery crust is made up for in this nutty crumbly crust. Add that to the flavor of the purple rice called for and you’ll be sold, I promise. If you can’t find purple or other dark colored rice, regular will do, although you’ll sacrifice the deep color. The secret ingredient in this is lavender, which you can buy dried in your grocery store spice section. It adds kind of an exotic flavor to what some might call an exotic dessert.
Did you know: Lavender can be used in anything from custard to tea to savory spice mixes. It adds a light floral flavor without overpowering your dish. Try steeping it in cream before you make custard or even make yourself a lavender tea for a relaxing drink before you go to bed.
Ingredients:
For crust:
1/3 cup raw cashews (or walnuts, pecans, or any other soft nut)
1/2 cup rolled oats
1/4 cup date sugar (or brown sugar)
1/4 cup coconut oil (or margarine)
1/8 tsp Salt (pinch)
1/2 tsp lavender
1 tsp vanilla
For filling:
2 cups water
1 cup uncooked purple rice (or black rice or regular rice, if you can’t find any)
1/3 cup maple syrup
1 (14-ounce) can regular coconut milk
1/3 cup unsweetened coconut flakes
Directions:
For crust:
Preheat the oven to 325 degrees F.
In a saucepan, melt the coconut oil (or margarine). If you’re using coconut oil, you don’t need a ton of heat before it melts. So go relatively low.
Add the vanilla and date sugar (or brown sugar); mix well.
Simmer over a medium-low heat and allow to simmer for 2 -3 minutes. (I had to mix continually.)
In a food processor, combine the cashews and half of the oats, until well ground. Add the remaining oats, lavender, and salt; pulsing to combine.
Empty the dry mixture into a medium sized bowl and pour the hot syrup over it.
Once the crust mixture is well combined, transfer to an 8 inch tart pan.
Spread out and evenly press the mixture along the bottom and up the sides of the pan. (I found it was helpful to press with a piece of plastic wrap so it didn’t stick to my hands.)
Bake for 5 minutes. Then put in the refrigerator to set, about 20 minutes or just while you prepare the filling.
For filling:
Pour water into medium saucepan and bring to a boil.
Add the rice and cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed.
Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed (about 15 to 20 minutes).
Transfer the mixture to a bowl and place the pudding in the refrigerator to chill.
When chilled (but not SUPER chilled or it’ll be hard to pour), gently pour into your pie crust. Top with frozen raspberries (or mango, I just didn’t have any) and sesame seeds.
(makes 8 servings)
