Sweet Nut Corners in a different way – Ayurvedic, naturally sweet, and incredibly nutty

These nut corners are not only a delicious classic in a new, healthy form – they combine high-quality ingredients with Ayurvedic spice art. Instead of refined sugar, we use dates as natural sweetness, along with almonds, hazelnuts, and a touch of Tola Spice Mix. The result: wonderfully juicy, aromatic nut corners with a crispy base and soft nut filling – completely without wheat, sugar, or artificial additives. Perfect as an energy-rich snack, with tea, or as a little soul food in between.

INGREDIENTS:
Base:
- 100 g finely ground almonds
- 80 g buckwheat flour
- 1 tbsp almond paste
- 50 ml almond milk
- 1 tbsp coconut oil or ghee, liquid
- 50 g dates (let soak in hot water for 30 min if they are a bit drier)
Filling:
- 150 g almonds, ground (freshly ground is best)
- 150 g hazelnuts, ground
- 100 ml almond milk
- 40 g coconut oil, liquid
- 1 tsp Tola Spice Mix
- 1/2 tsp vanilla (optional)
- 120 g dates, pitted (add more if you like it sweeter)
- Maple syrup (to brush the nut corners after baking - optional)

Preparation:
Base: First, puree all wet ingredients and the dates. Then mix the remaining ingredients in a blender and process into a smooth dough. Roll out in a 20x20 cm pan/press into the pan with your fingers.

Nut layer: Grind the nuts and process all ingredients in a blender into a creamy mass and spread evenly on the base. Bake at 180 degrees convection in a preheated oven for about 20 min.
Let the nut corners cool slightly, then brush with maple syrup and cut into triangles. Melt dark chocolate in a water bath and brush one or two corners with chocolate. Store dry or freeze if you want to keep them longer.