The Base

  • date fruit: 60 grams (2.1 ounces)
  • nuts: 100 grams (3.5 ounces)


  • applesauce: 400 grams (14.1 ounces)
  • gelatin: 10 grams (0.35 ounces)
  • vanilla / cinnamon: to taste


  • Blender

    Ensure your blender is powerful enough to grind nuts and dates into a fine paste. Pro tip: if the mixture is too thick, add a splash of water!

  • Detachable mold

    This will help in easily removing your pastry once it’s set. Line it with parchment paper for an even easier release.

  • Microwave

    You'll need this to melt the gelatin quickly. Make sure to stir the gelatin well to avoid any lumps!

  • Mixer with whisk attachment

    For the fluffiest soufflé, use a stand mixer with a whisk attachment. Hand mixers work too, but may take a bit longer.


Step 1

1. Prepare the Date Base: Remove the pits from the dates, and cut the fruits into pieces. If you are using dry dates, soak them in boiling water for 5-10 minutes. Then, blend the dates until smooth. If the mixture is too dry, add a little water. Next, grind the nuts and mix them with the blended dates. Press this sticky mixture firmly onto the bottom of a detachable mold, and place it in the fridge.

Step 2

2. Prepare the Soufflé: Soak the gelatin in 100 grams (3.5 ounces) of applesauce for 30-40 minutes. Place the remaining applesauce in a mixer bowl and add vanilla or cinnamon to taste. Melt the swollen gelatin in the microwave and slowly pour it into the mixer bowl while constantly whisking. Whipping on high speed for about 10 minutes will help the mixture double in size and lighten in color. Pour the whipped mixture over the date fruit base, and refrigerate. Allow it to harden for about 4-5 hours.


**Serving Suggestions and Ideas**

Ready to dig in? 🌟 This pastry is versatile and pairs well with a variety of flavors and textures. Here are some ideas to make your serving game strong:

Fresh Fruits: Top your pastry with fresh fruits like berries, kiwi slices, or a handful of pomegranate seeds. The burst of color and tangy sweetness will take it to the next level! 🍓🍇🍍

Whipped Coconut Cream: Not only is coconut cream a vegan-friendly choice, but it also adds an irresistibly creamy texture to each bite. Simply whip canned coconut cream with a touch of vanilla and a bit of powdered sugar. Voila! 🎂🥥

Nuts and Seeds: Sprinkle some crushed almonds, hazelnuts, or chia seeds on top for an added crunch. The texture contrast will make your pastry even more exciting. 🥜🌰

Warm Spices: Dust your creation with a light sprinkle of cinnamon or nutmeg for an aromatic finish that complements the vanilla and apple flavors perfectly. 🍏🌿


Gluten-Free and Vegan Variations:

Looking to adapt this recipe to suit dietary restrictions? It's easier than you think!

Gluten-Free: This recipe is already gluten-free as it uses dates and nuts as the base. Just ensure all other ingredients you use, like vanilla or cinnamon, are certified gluten-free.

Vegan: Simply replace the gelatin with a plant-based alternative like agar-agar. Follow the same steps but adjust the quantities according to the package instructions on your vegan gelatin alternative. Easy peasy! 🍃


  • How do I know when the soufflé has whipped enough?

    You'll know it's ready when the mixture has doubled in size and turned a light, fluffy color. It should also hold soft peaks when you lift the whisk.

  • Can I use other nuts instead of almonds?

    Absolutely! Feel free to experiment with walnuts, hazelnuts, or even a mix of your favorite nuts. Each will bring a unique flavor to the base.

  • What should I do if my gelatin clumps?

    If your gelatin clumps, gently reheat it in the microwave and stir until smooth before adding it to the mixer bowl. Make sure to pour it in slowly while continuously whisking.

  • Can I use other fruits instead of applesauce?

    Yes, you can experiment with other fruit purees like pear, peach, or even pumpkin for a seasonal twist. Just make sure the consistency is similar to applesauce.

  • Any tips for making a firmer soufflé?

    To achieve a firmer texture, you can increase the amount of gelatin slightly. Be careful not to add too much, as it might affect the taste.

  • How long can I store the pastry in the fridge?

    The pastry can be stored in the fridge for up to 3 days. Ensure it is well-covered to prevent it from drying out.

Nutrition facts

Sugar-free no-bake apple soufflet mini cakes
Recipe Yield:8 servings
Calories:Per serving: 190 calories
Calories (Min - Max):180 - 200
Total Fat:6g
Saturated Fat:1g
Total Carbohydrate:30g
Total Sugars:25g