One of the simplest, flavorful, and wholesome desserts ever.
On my trip to Kashmir, I got my hands on the most beautiful saffron right from the source. The flavor of Kashmiri Saffron is rooted in hundreds of years of history. You can feel the depth of aromatic notes flicker through you in each beautiful whiff.
The beautiful Pampore region in Kashmir has the optimal soil for Saffron growing that holds higher crocin. This element gives saffron its natural, deep red color and a complex depth. Kashmir Saffron strands are thick with a high oil content. I have used some wonderful Saffron from all over the world but this is one that I am most in love with.
With this dessert, I showcase the saffron. All other ingredients serve as base notes, elevating the saffron to center stage.
This is a plant-based dessert, so I have used Cashew yogurt simply because I like its robust consistency. You can alternate with another yogurt that you like. The cashew concentrate I have used is from #JOI which a staple in our pantry for quick plant milk, salad dressing, etc…. If interested you can find the JOi products on their website.
I have blended the cashew cream in soy milk as I like the balance and creaminess. Water will be just fine as well. As with any of my recipes, I don’t use white sugar so this is sweetened with dates. Choose the pitted dates you like. Mehjool dates are sweeter than Deglet. I find organic Deglet dates easily, so I have used those.
Now, the fox nuts, Makhana—a type of harvested seeds from the Euryale ferox plant. Makhanas are widely cultivated throughout Asia and are often used in traditional forms of medicine. I have added them for their nutrient value and the thickness they bring to the dish. They have been dry roasted on a medium flame so they crisp up.
Saffron Chia Dessert - plant based
This incredibly easy and wholesome saffron chia date dessert is satisfying and packed with nutrients to nourish you. It is refined sugar free.
Ingredients
- 1.5 cups cashew yogurt
- 2 heaping tablespoons of organic chia seeds
- 1 cup organic soy milk ( of plant milk of choice)
- 1 heaping tbsp of organic Cashew concentrate of about 10-12 whole soaked cashews
- 5-7 pitted dates ( adjust to your sweetness level)
- 3/4 tsp Kashmiri saffron strands
- 1 cup dry roasted makhana
- Almond slivers for topping
- Crushed green cardamom seeds for topping
Directions
- Pour the plant yogurt in a bowl and add 2 heaping tablespoons of chia seeds. Mix well and leave in fridge for at least 20 mins ( I left it for a couple of hours)
- In a blender, add 1 cup plant milk, cashews or cashew concentrate, dates, makhana and saffron.
- Blend for 30 seconds until smooth.
- Add the blend to the chia yogurt mixture and mix thoroughly.
- Pour into a serving bowl and top with almond slices and crushed cardamom seeds.
- Serve chilled or at room temperature.
There is a detailed video on my you tube channel https://www.youtube.com/embed/vBoSUsutp7Q?si=FL9q4-sXEW0dzTh6
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Shared at Fiesta Friday
Food For The Soul 
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