Spicy Date and Tahini Puddings with Candied Rosemary
These decadent Mediterranean puddings offer a surprising kick with a rich, nutty base elevated by a subtle chili warmth. Sweet, sticky dates meld with creamy tahini, creating a complex and satisfying dessert experience. The candied rosemary adds an aromatic, herbaceous crunch that perfectly complements the spicy umami notes.
Prep Time
90 min
Difficulty
Hard
Servings
6
Calories
450 kcal
Instructions
- 1
Pit the Medjool dates and soak them in hot water for 15 minutes to soften.
~15 min - 2
Drain the dates and place them in a blender with tahini, coconut milk, honey, cayenne pepper, and salt.
- 3
Blend until completely smooth and creamy, scraping down the sides as needed. This may take 3-5 minutes depending on your blender.
~5 min - 4
Divide the pudding mixture evenly among 6 small serving bowls or ramekins.
~2 min - 5
Chill the puddings in the refrigerator for at least 1 hour, or until set.
~60 min - 6
While the puddings chill, prepare the candied rosemary: In a small saucepan, combine sugar and 50 ml of water. Heat over medium heat, stirring until the sugar dissolves.
~5 min - 7
Bring the syrup to a gentle simmer and cook for about 5 minutes, until slightly thickened. Do not stir once it starts to simmer.
~5 min - 8
Carefully dip each rosemary sprig into the hot syrup, coating evenly. Place them on parchment paper on a baking sheet to cool and harden.
~10 min - 9
Once the puddings are set and the rosemary is candied, garnish each serving with a candied rosemary sprig.
~1 min
Tips
- For a deeper umami flavor, consider adding a tiny pinch of smoked paprika along with the cayenne pepper.
- The candied rosemary can be made a day in advance and stored in an airtight container at room temperature.
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