By: Yukiko Sato
This dessert is a twist on the simple and relaxing macrobiotic dessert, apple kanten. Kanten is a Japanese term for agar agar and can be thought of as vegan gelatin. Traditionally made by freezing and drying extracts of various sea vegetables, agar agar comes in three forms: flakes, powder and bars. This recipe uses agar flakes, which helps make the dessert light and delicate.
Kuzu is a starch added as a thickener to create a pudding-like consistency. You can use it like cornstarch but kuzu is more beneficial to health as it has healing properties and helps with digestion.
The texture of this dessert is surprisingly smooth and rich, considering the fact that it contains no soy or nuts. It’s the little bit of tahini that gives a nice richness. I can’t wait to make this with apples that I picked myself at local orchards this fall!
Ingredients (makes four servings in 6-oz parfait glasses)
3 cups apple juice
4 tsp agar flakes
pinch of salt
2 apples, peeled, cored & cut into chunks 2 TBS tahini
2 TBS brown rice syrup or 1 TBS maple syrup (adjust to your liking)
4 tsp kuzu, dissolved in 2 TBS apple juice
1 cup apple juice
1 tsp agar flakes
pinch of salt
2 apples, peeled, cored & diced
mint leaves and cinnamon stick for garnish
My first cookbook, THE PEACEFUL DESSERT BOOK, features many more all natural, vegan desserts that contain no refined sugar. Look for tips on how to make beautiful apple roses as seen in the photo below!
Yukiko Sato is a foodie specializing in vegan and macrobiotic foods. Interested in the relationship between health and food, she created the Berkshire Vegan blog in which she shares her many delicious creations. She is also the author of The Peaceful Dessert Book.