Mouhalabia Végétalienne

Mouhalabia Végétalienne is a delightful vegan twist on the traditional Moroccan milk pudding, infused with aromatic rose water and topped with a vibrant pistachio and date crumble. This creamy dessert is both refreshing and indulgent, perfect for a brunch treat.

Ingredients

• Almond milk - 500 ml
• Cornstarch - 40 g
• Maple syrup - 30 ml
• Rose water - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Pistachios, crushed - 30 g
• Dates, chopped - 30 g
• Cinnamon powder - 1/2 teaspoon
• Salt - a pinch

Steps

1. In a saucepan, combine the almond milk, cornstarch, maple syrup, rose water, vanilla extract, and a pinch of salt. Whisk until smooth.
2. Place the saucepan over medium heat and continue to whisk constantly until the mixture thickens, about 10-15 minutes.
3. Once thickened, remove from heat and pour the mixture into two serving cups or bowls. Let it cool to room temperature.
4. Refrigerate for at least 2 hours to set.
5. While the pudding is setting, prepare the topping by mixing the crushed pistachios, chopped dates, and cinnamon in a small bowl.
6. Once the pudding is set, remove from the refrigerator and sprinkle the pistachio-date mixture on top before serving.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 38 g
• Fiber: 3 g
• Sugar: 10 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 6.5 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from pistachios and dates.
• Low in cholesterol, making it heart-healthy.
• Contains fiber, which aids in digestion.

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