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[6th contest] Nutty Peach Jelly/ Agar Peach Cake

Updated: Apr 28, 2021

Write about how spring inspired the recipe; The base layer of the recipe is filled with the spring seasonal fruit of this part of the world. I.e “Dates” We get a variety of dates that taste different. So, it inspired me to add as one of the prime ingredients in making this wonderful dessert. How you would describe the dessert in the menu; Energetic layer of dates with walnuts infused with Espresso and Peach Puree Agar jelly and topped with fresh Peaches. Who you would recommend the dessert to; This is recommended to all the coffee lovers as it has a coffee flavor in it and of course the Vegans will not miss this and the Halal foodies as well. How much you would charge for it. $6 per piece (Final output can be cut into 8 pieces)


Prep Time: 15 minutes Cooking Time: 10 Chilling Time: 30 minutes Total Time (prep + cooking + cooling): 55 minutes

Serves 8 people


vegan, vegetarian, dairy-free, gluten-free, low-carb, keto, halal


Walnuts - 300g

Dates - 200g

Cocoa powder - 5 tsp

Coconut Milk - 1 cup

Agar powder - 3 ¼ tsp

Sugar - 7 tsp

Espresso - 3 shots

Ripened peach - 4

Water - 2 cups

Drop of Lemon juice


1. Soak Walnuts overnight. 2. Add Walnuts to Food Processor or Blender 3. Grind them to tiny Pieces. 4. Add half amount of Pitted Dates, half of grinded Walnuts and half of Cocoa powder to the Food Processor. 5. Blend them together. 6. Keep it aside. 7. Add remaining Dates, Walnuts and Cocoa powder to the food processor. 8. Blend then together. 9. Then add all the mixture to the food processor. 10. Blend them together. 11. Transfer the final mixture to a cake tray. 12. Spread it evenly at the base layer. 13. Add coconut milk, sugar and agar powder to a pan. 14. Dissolve it completely. 15. Bring it to boil for 2 minutes. 16. Pour slowly on the dates and nuts base. 17. Refrigerate for 10 minutes. 18. Add espresso and agar powder to a pan. 19. Dissolve it completely. 20. Bring it to boil for 2 minutes. 21. Pour slowly on the Coconut milk layer. 22. Refrigerate for 10 minutes. 23. Grate peaches. 24. Add grated peaches and sugar to a pan. 25. Cook them for 4 minutes in slow flame. 26. Switch off the flame and add a drop of lemon juice. 27. Give it a quick mix. 28. Peach puree is ready. keep it aside. 29. Add water, sugar and agar powder to a pan. 30. Dissolve it completely. 31. Bring it to boil for 2 minutes. 32. Pour slowly over the espresso layer. 33. Refrigerate for 10 minutes. 34. Garnish the top with slices of peach.

※ don’t forget to enjoy as toppings or as a treat itself


Asma Ameen


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