Recently, I found myself with a dinner party to plan and I wanted to serve a dessert that felt decadent but was still vegan. I had a brain wave and decide to stuff our household favorite, dates, with macadamia nut "ricotta." To make the flavor more complex, I added some aromatics that you typically find in Indian sweets - cardamom, rose water, and cinnamon. The dessert has all the exotic taste I actually enjoy in Indian desserts without the cloying sweetness that totally turns me off. And my guests loved it.
Ingredient notes: You will make more macadamia nut ricotta than you need for this recipe. Use the remainder to top meatballs, or to stuff peppers. Rose water can be found in Indian markets or online. As the name suggests it has an incredible floral quality and a little goes a long way! —Shveta Berry
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