Almond Squares with blueberry compote is one of my favorite indulgences. I love to celebrate the moment with this heavenly smooth and vibrant vegan dessert.

Whole food caries the energy of Mother Nature. When approached consciously, it is a wonderful gift for feeling satisfied and well-nourished. Finding a balanced relationship with food is important.

I’m craving sweets lately. Today I made these almond/agar treats with blueberry compote and I want to share my recipe with you.

👩🏼‍🍳 THINGS I USED TO MAKE IT HAPPEN

These links will take you to a different website (like Amazon, etc.). If you purchase things you love using these links, I may receive a tiny commission that helps me to keep this project going at no extra cost to you.  Thank you for supporting the Positive Pranic project.

Almond-blueberry squares - Healthy vegan dessert

Almond-Date Squares with Blueberry Compote

Total Calories: 1398kcal
Ingredients
Topping
Instructions
Almond Squares
  • De-seed and soak Medjool dates in 1 cup of filtered water for about 30 min.
  • Transfer Medjool dates with soaking water into a high-speed blender; combine with blanched almonds*, a pinch of salt, cardamom seeds, and 1/2 cup of water. Blend until smooth and well-whipped.
  • Into a saucepan, combine Agar Agar powder with 1 cup of cold filtered water. Bring it to a boil while stirring constantly. Keep it going on medium-low heat for about 5 min or until Agar Agar is completely dissolved. Turn off the heat and set aside.
  • Add almond/date mixture to the saucepan with hot Agar Agar mixture. Combine well. Pour into a rectangular or square glass container*** (or silicone mold). The layer should be about 1 inch thick. Refrigerate for at least 1 hour.
  • Remove from refrigerator, flip the dish onto a cutting board. Cut into square pieces. Now almond squares are ready to be garnished and served or stored in an airtight container for up to 3 days.
Topping – Blueberry Compote
  • Add 1 tbsp of water and blueberries to a saucepan. Heat up while stirring frequently.
    Once berries start to break down, reduce heat add Heaven on Earth spice mix, cover with a lid. Let it simmer for 8-10 min.
    Add the maple syrup in the end and mix well. Transfer to a jar and let cool in the fridge.
    Can be stored in an airtight jar for up to 3 days.
Assembly
  • Place each square on an individual serving plate, pour blueberry compote over.
  • Optional: You can sprinkle it with roasted slivered almonds for crunch or add some mint lives.
Notes
*soaking the almonds is not included in the prep time (12 hours).
**Soaking and blanching almonds;
  • Using mesh strainer, rinse thoroughly under running water.
  • Place almonds into a glass or ceramic bowl and add lukewarm water with a pinch of salt. (the water level should be slightly more than double the height of the ingredients in the bowl.)
  • Place a cotton towel over the bowl;
  • Soak overnight (12 hours);
  • Drain off soaking liquid and rinse thoroughly with fresh water;
  • Remove almonds’ skin;
If your almonds are too hard to peel after soaking:
  1. Place almonds in a heatproof bowl.
  2. Pour 1½ cups of boiling water over the almonds.
  3. Keep almonds under hot water for 7 seconds.
  4. Drain immediately (after 7 seconds) and rinse.
Peeling almonds after this process is a breeze; after 7 seconds, they are still “alive” yet easy to skin.
***You can pour the mixture into small individual serving bowls as well.
Course: Dessert
Cuisine: dairy free, Gluten-Free, grain-free, plant based, Vegan, Vegetarian
Total Calories: 1398kcal
Tried this recipe?Mention @positivepranic or tag #positivepranic!

What about you?

Did you try this recipe? If yes, let me know how it went! Leave a comment below and share a picture of your dessert on Instagram with the hashtag @positivepranic #positivepranic, so I can see your beautiful creation 🙂 or join the Positive Pranic Facebook group and share your pictures and experiences there 🙏

Be Alive 🌱,
❤ Love, Julia

Leave a Reply

Your email address will not be published.

Recipe Rating