Do you know Agar? It’s made with seaweed and works like gelatine but it is plant-based. When I was a kid, I enjoyed “Anmitsu,” which is a popular dessert made with “Kanten.” Kanten, which is the Japanese name for Agar, is translucent like gelatine, but it is firmer than gelatine. Agar firms up quicker than gelatine without refrigeration, so it is easier to make layered “jello.”
This recipe creates beautiful two layers of brown and green. It can keep a few days, and the flavor deepens and tastes sweeter, which is convenient because we can make the dessert ahead of time!
Ingredients
Date layer:
- 1 cup water
- 1 tsp. Agar
- 3/4 cup Date Syrup*
- 1/4 to 1/2 tsp. Immune Booster or Chai spice or Pumpkin pie spice
*To make date syrup, put dates in a mason jar, loose but up to the top. Add pure water to fill the jar. Secure the lid, and leave it in the fridge for a few days until the dates are completely soft. When they are soft, process the dates with water until smooth. Keep the date syrup in a clean mason jar for up to a few weeks in the fridge.
Green tea layer:
- 1 cup water
- 1 tsp. Agar
- 1 ripe Avocado
- 1/2 tsp. Edible Green tea powder decaf
- 1 Tbsp. Coconut milk powder
Topping:
1 Tbsp. Coconut, shredded, unsweetened
Instructions
Date layer:
- In a small pot, gently boil water and agar for 5 minutes while stirring so agar completely dissolves in the water.
2. Add date syrup and Immune Booster powder and stir well. Divide the “jello” into 4 small bowls. Set them aside in the fridge.
Green Tea layer:
3. Process avocado, green tea powder, and coconut milk powder until smooth.
4. In a small pot, gently boil water and agar for 5 minutes while stirring so agar completely dissolves in water.
5. Add the green tea powder mixture into the pot. Using a metal whisk, stir well until smooth and silky consistency.
6. Pour the green tea mixture into four bowls evenly on top of the date layer.
7. Keep the “jello” in the fridge for at least 30 minutes before you serve. When they are completely cool, cover them with plastic if you keep them in the fridge for more than one day. They will keep up to 3 days.
8. When you serve, garnish with toasted coconut flakes.
How to toast coconut flakes: Spread shredded coconut flakes in a single layer on a baking sheet. Toast in a 325F oven for 3-5 minutes. It gets browned really quickly, so keep an eye on it.
Green Tea Vegan Jello
Ingredients
- 2 cups Water divided
- 2 tsp Agar divided
- ¾ cup Date Syrup*
- ¼-½ tsp Immune Booster Adaptogen
- 1 Avocado ripe
- ½ tsp Edible Green Sencha Powder
- 1 tbsp Coconut Milk Powder
- 1 tbsp Coconut, shredded, unsweetened
Instructions
- *To make date syrup, put dates in a mason jar, loose but up to the top. Add pure water to fill the jar. Secure the lid on, and leave it in the fridge for a few days until the dates are completely soft. When they are soft, process the dates with water until smooth. Keep the date syrup in a clean mason jar up to a few weeks in the fridge.
- Date Layer:
- In a small pot, gently boil 1 cup water and 1 tsp agar for 5 minutes while stirring so agar completely dissolves in water.
- Add date syrup and Immune Booster powder and stir well. Divide the “jello” into 4 small bowls. Set them aside in the fridge.
- Green Tea Layer:
- Process avocado, green tea powder, and coconut milk powder until smooth.
- In a small pot, gently boil 1 cup water and 1 tsp agar for 5 minutes while stirring so agar completely dissolves in water.
- Add green tea powder mixture into the pot. Using a metal whisk, stir well until smooth and silky consistency.
- Pour the green tea mixture into four bowls evenly on top of the date layer.
- Keep the “jello” in the fridge for at least 30 minutes before you serve. When they are completely cool, cover them with plastic if you keep them in the fridge for more than one day. They will keep up to 3 days.
- When you serve, garnish with toasted coconut flakes. How to toast coconut flakes: Spread shredded coconut flakes in a single layer on a baking sheet. Toast in a 325F oven for 3-5 minutes. It gets browned really quickly, so keep an eye on it.
