Vegan Ras Malia

Instructions

1. In a high-speed processor finely grind the sugar and set aside in a large mixing bowl.
2. Blitz the almonds in water into a high-speed processor until fine and creamy.
3. Put the almonds through a nut bag. Keep the pulp and add to the mixing bowl.  Use the nut cream for your own use.
4. To the bowl, add the coconut milk powder and flour. Mix with a spatula.
5. Ensuring your hands are dry, using a tablespoon, scoop out some of the Ras mixture, and roll into a ball. Pat the Ras into a disc and place onto a dehydration tray.

Top tip – have a bowl of lukewarm water to the side – did your hands into to ensure hands don’t get sticky. Dry with a dish cloth before working the ball.

6. Dehydrate the Ras discs for about 4 hours, turn over each side. Set to one side in the fridge.
7. To make the Malia, grind the seeds of the cardamon pods.
8. In a sauce pan, pour in the coconut milk. Add in the sugar, cardamon seeds, rose water and saffron threads. Bring to the boil. Turn off the heat. Pour into a serving dish.
9. When ready to serve add the Ras to the Malia - the Ras is delicate.