Rosy “bird’s milk” (gluten free, vegan)

Who doesn’t like bird’s milk in Poland?  I love this kind of sweets but those in shops are full of glucose syrup that is harmful for pancreas, other chemiclas and ingredinets I don’t eat anymore. Today a receipe for homemade one with bottom that tastes similar to nutella.




  • 50g cocoa beans
  • 65g hazelnuts
  • 50g cashews (buttered)
  • 50g extra virgin coconut oil
  • 10g cocoa powder
  • 140g dates

Bird’s milk layer:

  • 400g full fat coconut milk ( I used 1 tin 65% coconut+35% water)
  • 400g oat milk
  • 30g rose water
  • 50g maple syrup
  • 1 tsp ground dried beetrot (optional for rose colour)
  • 10g agar – 2 heaped tsp (plant based gelling agent derived from algae)


  1. Prepare a a cake tin 18cm diameter. Line it with a baking paper.
  2. Make cashew butter and transfer to another dish. Instructions here.
  3. Palce all “bottom” ingredients excluding dates in a blender and mix on high speed to obtain as small parts as possible. Add dates and mix once again but not too long. Clean the mixing bowl.
  4. Press down firmly and evenly  obtained  dark little bit oily and grainy mixture in a prepared baking dish with palms.
  5. Place milks, agar, rose water, maple syrup and dried beetroot in a cooking blender. If you have a cooking blender you may set 110°C temperature during mixing for 15 minutes to activate agar. If not transfer bird’s milk layer to a pot and bring to the boil. Reduce the temperature and keep heating for 15 minutes stirring all the time. Let it cool a little bit.
  6. Cover bottom layer with bird’s milk layer with activated agar. When cooled put into the fridge for few hours. Serve cooled.

Enjoy your meal!


Leave a Reply

Your email address will not be published.