Vegan cream cheese Vegan butter Sugar Almond flour Coconut flour Grund cardamom Cardamom pod Salt Raw pistachio or almond slivers
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Mix & Whip the cream cheese and vegan butter with a spoon, until well mixed and slightly fluffy. Add sugar and whip again.
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Add the 1/2 cup almond flour, coconut flour, cardamom, salt and mix well. Let the mixture sit for a few minutes to thicken before adding more almond flour. You want it to be just about stiff. Taste and adjust sweetness and cardamom. At this point try to not eat all of it.
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After chilling the mixture for 5-10 minutes, spread it onto a sheet of parchment paper. Place another parchment paper on top and use it to even out the mixture. Chill it again for 15 minutes. Once chilled, slice it into pieces and separate them slightly. Finally, press chopped pistachios onto the slices for garnish.
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Bake at 275 degrees F for 8 to 10 mins. Let cool, then chill for another hour before serving. Store refrigerated for upto 3 days.
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