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Nut Free Vegan Baklava

Nut Free Vegan Baklava

Nut Free Baklava, layers of rose water syrup, soaked crisp phyllo pastry andMedjool date filling, topped with Santa Barbara Chocolate Cacao Nibs | CocoaNibs. Baklava is the perfect make ahead dessert because it’s even better thenext day!
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Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dessert
Cuisine Mediterranean
Calories 4770 kcal


For the baklava and date filling

  • 1 kg Medjool dates
  • 2-3 tablespoon olive oil
  • 2 teaspoon ground cinnamon
  • ¼ cup sugar
  • 16 oz package phyllo dough,thawed
  • 2 sticks unsalted butter (normal orvegan) (up to 16 tablespoons), melted

For the rose syrup

  • 2 cups sugar
  • 1 cup water
  • 1 teaspoon lemon juice
  • 1-2 teaspoon Rose Water


  • Preheat the oven to350° F.
  • Make the Datespread: Pit all the dates, then add to a food processor or blender. Pulse a fewtimes to chop. Transfer to a large mixing bowl and add olive oil and cinnamon.Using your hands mix well to combine. Set aside.
  • Make the Rose WaterSyrup (often called Honey Syrup in recipes - you can also use plain honey asthe syrup): Place the sugar and water in a saucepan, add 1 teaspoon lemon juice andheat on the stove-top. Don’t stir the mixture, wait until sugar dissolves(about 8 minutes). Then add the rose water. At this point it should be boiling,lower heat and check if the syrup is ready by pouring one teaspoon of the syrupin small dish. If the teaspoon sticks to the dish when you try to disconnect itfrom the dish, it means that your syrup is ready. Remove syrup from heat andlet cool to lukewarm.
  • Prepare the PhylloPastry: Unroll the thawed phyllo pastry and place the sheets in between twoclean kitchen towels. This will help keep the phyllo from breaking while youwork.
  • Assemble theBaklava: Prepare a 9”x 13”x 2” baking pan. Brush the interior of the baking panwith some of the melted butter. To assemble the baklava, take one sheet ofphyllo and place it in the pan (for this size pan, I typically fold my phyllosheet in half, and it fits perfectly. You can also do a bit of trimming using apair of kitchen shears). Brush the top of the phyllo sheet with the meltedbutter.
  • Repeat this processa few more times until you have used up about ½ of the phyllo pastry, eachlayer being brushed with the melted butter (mine was 20 layers).
  • Now, distribute thedate spread evenly over the top layer of phyllo.
  • Continue assemblingthe baklava, one sheet of phyllo pastry at a time using another ½ of thephyllo package. Again, brush each layer with a bit of the melted butter.
  • Brush the very top sheet ofphyllo with butter.
  • Cut the BaklavaPastry into Pieces: Using a sharp knife, cut the pastry into 24rectangle or diamond shaped pieces (you can get up to 36 smaller pieces).(Review the tutorial to see how I cut baklava).
  • Bake: Place the bakingdish on the middle rack of your heated oven. Bake at 350º F anywhere from 25-35minutes or until the top of the baklava turns golden and a skewer inserted inthe canter comes out clean. (IMPORTANT…Because ovens vary, be sure to checkyour baklava half-way through baking - this is why the bake time range).
  • Pour Syrup Over HotBaklava: As soon as you remove the baklava from the oven, pour the cooled rosewater syrup (Honey syrup) all over the hot baklava.
  • Cool Completely: Allow baklava to sit for a few hours before serving or for at least 1hour. Cut through the earlier marked pieces. Serve with a garnish of SantaBarbara Cacao Nibs.



  • Let Baklava Sit a While Before Serving: Make sure baklava sits cooling completely before serving. Baklava is even better the next day when it’s had time to absorb the rose sugar syrup.
  • Storage and Freezer Instructions: Be sure baklava is completely cool before storing. Cover it completely and store it at room temperature the first night. To store for a longer period, transfer the baklava to airtight glass containers in the fridge for a few days or freeze. Thaw frozen, baked baklava in the fridge overnight or at room temperature before serving.


Serving: 10g | Sodium: 27mg | Calcium: 680mg | Vitamin C: 2mg | Vitamin A: 1490IU | Sugar: 1114g | Fiber: 69g | Potassium: 6960mg | Calories: 4770kcal | Saturated Fat: 4g | Fat: 30g | Protein: 18g | Carbohydrates: 1203g | Iron: 10mg
Keyword dessert, cacao nibs, arabic kitchen, rose water, baklava,
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