Vegan jam-filled pistachio domes are s simple plant-based ingredients are transformed into an elegant treat that delights both the eyes and the taste buds.
These stunning vegan domes with a fruity jam center and pistachios are not only visually impressive but also surprise with their rich flavor and intriguing texture. They combine a juicy date base, a silky coconut cream, and a fruity core, all wrapped in a pistachio finish — both in flavor and decoration.
Although they may look like a complex patisserie project at first glance, the domes are surprisingly simple to make. The date dough comes together quickly, the coconut cream takes just a few minutes to cook, and only a little patience is needed for it to set. The real magic happens when you release the domes from their molds after a few hours — glossy, smooth, and ready to be filled. The delicious jam center hidden inside will surprise anyone who takes a bite.
Use raspberry jam for a nice contrast to the sweetness of the coconut cream. For a tropical twist, try mango or passion fruit. And for an extra touch, sprinkle with chopped pistachios and add a splash of pistachio liqueur — or simply skip the alcohol for a fully alcohol-free treat.
One of the biggest advantages of this recipe is its simplicity — it uses ingredients you can find in almost any store:
- Dates as a natural sweetener and binder
- Oats combined with dates for a soft yet stable base
- Coconut milk to create a rich, creamy dome
- Agar agar, a plant-based gelatin alternative that sets the cream beautifully
- Agave syrup and vanilla for subtle aroma
- Jam to add a fruity, slightly tangy center
- Pistachios not only for flavor but for color and a hint of crunch
And if you’re feeling playful — a splash of pistachio liqueur gives this dessert a grown-up twist.
Video
Recipe
Jam-filled pistachio domes
Ingredients
Crust
- 120 g pitted dates ⅔ cup
- 100 g ground oats 1 cup
- 30 g whole rolled oats ⅓ cup
- 1 tsp vanilla extract
Dome
- 400 g canned coconut milk 1⅔ cups
- 10 g agar agar powder 1 tbsp
- 30 g agave syrup 1½ tbsp
- 1 tablespoon vanilla extract
- 5 g cornstarch 1/2 tbsp + 10 ml water (2 tsp)
Toppings
- chopped pistachios
- pistachio liqueur optional
- jam of choice raspberry...
Instructions
Crust
- Soak the dates in lukewarm water for 1–2 hours until soft. Drain them and blend into a smooth paste using an immersion blender or a regular blender.
- Gradually mix in the ground and whole oats and vanilla extract until you get a firm, uniform dough.
- Roll the dough out to a thickness of 4–5 mm. Use a glass (the same size as your dome molds) to cut out circles.
Dome
- In a saucepan, combine the coconut milk, agar agar, agave syrup, and vanilla extract. Bring to a boil, then stir in the cornstarch mixed with 10 ml of water. Mix well and cook for another 2–3 minutes until the cream thickens.
- Let the cream sit for a few minutes to cool slightly (it should remain pourable), then evenly divide it into silicone molds. Let it set in the fridge for 2 to 3 hours.
- Once the domes are firm, use a teaspoon to scoop out a small cavity in the center of each dome. Fill with your favorite jam (we used raspberry).
- Spread pistachio butter on the oat circles and place a dome on top of each. Carefully turn the entire mold upside down and gently release the domes.
- Optionally, drizzle with pistachio liqueur and sprinkle with chopped pistachios.
