Tempted by buried memories of eating conventional Baklava, I had to duplicate it in raw version to satisfy my desires and after looking at Baklava pictures online, I came to this combination! The measurements are approximate, but the concept is to roll the date-pistachio mixture inside cashew-agave sheets.
2 cup raw cashews, soaked for 4 hours
½ cup raw almond flour, from almond milk extracts
1 cup raw pistachios
2 tablespoon agave
1 tablespoon rose water
4 clove cardamon
1 pinch salt
Cashew cover sheets:
Add soaked cashews, rose water, agave nectar and pinch of salt into the food processor and process until fine paste. Take out the mixture into a bowl, thicken it by adding almond flour (from your almond milk extracts, dehydrated and powdered) to a pastry dough consistency.
Pulverize hulled cardamoms in a coffee grinder to powder. Process pistachios in a food processor for few seconds or to ensure each nut is split into 4-8 pieces. Keep some handful of pistachio nuts away and process them to fine granular consistency, which will be used to apply a coating on top of rolled Baklavas. Homogenize dates in the food processor, mix it with cardamom powder and pistachio pieces to form a mixture.
Make think sheets out of the dough. The method I used was by placing a wax sheet on a flat surface, small handful of dough on top of it covering it with transparent plastic sheet and then rolling it using a dough roller to make the thin sheet. Using a blunt knife cut off the edges and make the dough sheet square or rectangle. Apply the date-pista mixture on top of the sheet as a thin layer. From one edge, roll the sheet along with date mixture to form a spiral cylinder. Apply a thin coating of pistachio powder on the surface of the rolled cylinder. Using a sharp knife cut the rolled shape into 2-3 pieces. Repeat the process until dough and filling are exhausted. Dehydrate the pieces for about 3 hours.