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Combine the honey with the cinnamon, then dissolve it in coconut milk. Bring to a boil. Add finely chopped raisins with figs, couscous, remove from heat, cover with a lid and leave to rest for 15 minutes.
Cut the almonds and pistachios into irregular pieces, save 2 tbspns from the pistachios to use separately in the end. Roast the nuts for 5-6 minutes in a pan with a non-stick surface. Lightly stir the „drunk“ couscous with a fork to give it some air and volume. Add the roasted nuts to the pot, add the maple syrup and mix everything thoroughly.
Press the prepared mixture into a baking dish (diameter 24 cm) lined with baking paper. Level the surface and cover with foil to maintain moisture. After cooling, put the cake in the refrigerator for at least another hour to set. Take the chilled cake out of the form , place onto a plate, cover with melted chocolate and sprinkle with pistachios.
tip: Couscous tastes great already after soaking in the pot, you can serve it on a tray with a salad spoon or shape the mixture into smaller portions, bowls or cups. Decorate the surface with lemon glaze, peanut butter, jam, or just sprinkle with cinnamon or skip this step altogether.
couscous 300 g
coconut milk 500 ml
with 2 tbspns
cinnamon 1 teaspoon
dried raisins 100 g
dry.figs 120 g
peeled pistachios 80 g
almonds 80 g
maple syrup 3 tbspns
white chocolate 180 g
preparation time: 20 min + cooling