whose vegan cheese course you absolutely must take, emailed us an amazing gift for Shavuot--an e-book full of festive special recipes, which she graciously allowed us to share.
I wanted to make one of the pies, but I didn't have all the ingredients on hand, so I improvised. The outcome was stunningly delicious, not too sweet, and fragrant with herbal aroma. You'll find Noa's recipes in the booklet; mine follow. My recipe makes two small (2.5''-3'') pies. You'll need two round dessert rings or large cookie cutters (I use the same ones I use for my cheeses.)
5 pitted dates
1/3 cup almonds, soaked for 10 mins in boiling water
1/2 cup cashews, soaked for 10 mins in boiling water
1/2 cup pine nuts, soaked for 10 mins in boiling water
1-2 tsp maple syrup
juice from 1/2 orange
juice from 1/2 lemon
1/4 tsp vanilla extract
1/4 cup Earth Balance
3 drops lavender essential oil
2 lavender tips
Place dates and almonds in food processor and process until sticky and coarsely chopped. Place both dessert rings on a plate and squeeze half of the mix into each dessert ring, using your fingers to compress the crust at the bottom of each ring. Place plate with rings and crust on it in freezer.
Shortly before serving, garnish each mini-pie with lavender tip. If you like, serve with a nice fruit salad (I add chopped lavender and mint to my fruit - good stuff.)