“Mpougatsa” with Cashew Butter Madagascar Vanilla

INSTRUCTIONS

1. Prepare the date paste: Remove the pits from the dates and put them in a saucepan, cut into pieces together with the juice.
2. Have a low heat and stir constantly with a wooden spatula and as they soften, press them into a paste. It will take about ten minutes.
3. Let it cool a little and transfer it to the blender along with 150 ml from the milk and mash.
4. Add another 100 ml milk and continue the beating. Be careful not to spill it.
5. Transfer to a saucepan and add the rest of my milk. Put on a medium-low heat and stir with a whisk, until it becomes lukewarm.
6. When the milk is heated, put in the semolina and stir constantly with my whisk, until it starts to bubble and thicken.
7. When it starts to set, add the cashew butter and mix.
8. Withdraw from the fire. Let it cool and prepare the pastry sheets. While waiting for it to cool, stir from time to time.
9. In a pyrex, spread melted coconut oil, butter or olive oil with a brush. Both on the bottom and on the walls.
10. Cut the crust sheets in advance so that they are not too much depending on the dimensions of our dish (the recipe uses a 25×25 pyrex).
11. Pour and spread the cream, which has cooled, fold over it the sheets and put the last 4 sheets crosswise again. Whatever is left, push it with a spatula towards the bottom of the pan.
12. Sprinkle with oil and bake for about 35 minutes, until it gets colored on top.
13. Let cool, cut into pieces and sprinkle with cinnamon and date sugar, if desired.
14. It is kept in the refrigerator for 5 days.

Wild Souls X Veggie Shark

Watch the recipe in action in a video on instagram!