Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars

Ingredients

• 6 tbsp vegan cream cheese,,kite hill plain almond works best, as fresh as possible (see note to make your own), or use 4 tbsp cream cheese and 1 tbsp non dairy cream
• 2.5 tbsp vegan butter
• 9 to 11 tbsp sugar (fine sugar), (Indian desserts are sweet. Use a tbsp or so less for less sweet)
• 1/2 cup + 1 to 2 tbsp almond flour, (blanched no skin works best)
• 1 tbsp coconut flour,. optional, add more almond flour if needed
• 1/2 tsp ground cardamom
• seeds from 1 cardamom pod,, crushed lightly or chopped
• 1/8 tsp salt
• raw pistachio or almond slivers for garnish

Steps

1. Use a spoon to mix and whip the cream cheese with the vegan butter until well combined and slightly fluffy. Whip again after adding the sugar.
2. Mix in the 1/2 cup almond flour, optional coconut flour, cardamom, and salt thoroughly. Leave for a few minutes to thicken before adding more almond flour; the mixture should be just about stiff. Taste and adjust the sweetness and cardamom.
3. Chill the mixture for 5-10 minutes, then spread it onto parchment. Put another sheet of parchment on top and smooth it into a rectangle 1/4 inch thick.
4. After another 15-minute chill, slice the mixture and move the slices slightly apart. Press chopped pistachios onto the slices.
5. Bake the slices at 275 degrees F for 8 to 10 minutes. Allow to cool, then chill for another hour before serving. Store refrigerated for up to 3 days.