Healthier Vegan Baklava Cups (2024)

Mini cups filled with crunchy nuts – these healthier vegan baklava cupsare the perfect light sweet treat!

Baklava is probably the one dessert you’ll find served at every celebration in the Middle East or any Arab speaking country. It’s such a decadent dessert – one that is served to show hospitality & generosity.

Diamond shaped delights made up of layered crispy phyllo pastry, crunchy nuts flavoured with cinnamon & cardamom all drenched in a rose water + orange blossom infused syrup.

Baklava is also the go-to dessert during the holy month of Ramadan as well as during Eid celebrations.They’re usually so hearty/sweet that I can only manage a couple of bites or a really small piece, otherwise it sits heavy in my stomach and I don’t like that feeling.

I decided to create a healthier alternative to baklava – one made with oat flour and ground almonds. Lightly sweetened with maple syrup instead of layers of pastry brushed with butter all drenched in sugar. This way they’re also vegan & gluten-free!

I created oat cups, filled them with frangipane and topped them with maple sweetened chopped pistachios. They may not look anywhere near like the ‘real thing’, but they definitely taste like baklava with the pistachios, cinnamon, cardamom, orange blossom & rose water. A much lighter/healthier version for you to enjoy!

I also made these healthier vegan baklava cups bite sized, perfect for a light post-dinner treat!

What you need to make these healthier vegan baklava cups:

Oats – I almost always use oats in my baking as it works really well as a replacement for plain flour. They’re a lot more nutritious and higher in fibre. You can also use gluten-free oats to make a recipe gluten-free! I make my own oat flour by lending oats into a fine flour in a high-speed blender.

Maple syrup – I find using a liquid sweetener adds lots of extra moisture to my baking meaning I don’t have to use as much oil. I only used 4 tbsp (1/4 cup) of maple syrup in the whole recipe, which is A LOT less added sugar compared to the amount used to make real baklava.

Ground almonds – not typically used in baklava, however, I wanted to add an almond/frangipane layer in the middle to add some moisture without adding too much oil and syrup.

Coconut oil – mainly used to make the base. Also a little bit in the frangipane pan layer.

Pistachios – traditionally used to make baklava – pistachios are such an underrated nut in my opinion. They taste amazing when baked or roasted. They make the most delicious and crunchy topping for these cups.

Spices – I used cinnamon and cardamom to add lots of flavour!

Orange blossom and rose water – these are optional as I know they’re not the easiest ingredients to find, but definitely make these cups taste more like baklava.

Why you need to try these healthier vegan baklava cups:

• They’re dairy-free
• Vegan
• Gluten-free
• Easy to make
• Made using healthier ingredients
• Delicious
• Bite-sized
• Perfect as a snack or dessert!

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46 Comments

1. 

   KristinMay 22, 2020 at 5:05 pm - Reply

   What brand of rose water & orange blossom do you like best?

   • 

     NadiaMay 23, 2020 at 11:04 am - Reply

     I get mine from Asian/Middle Eastern shops. Any brand should work just as well 🙂

   • 

     ChristinaJanuary 31, 2023 at 1:25 am - Reply

     Will be trying these with coconut flour on the base, wish me luck ?

     • 

       NadiaFebruary 2, 2023 at 6:58 pm - Reply

       Hi Christina 🙂 I haven’t tried the recipe with coconut flour. Let me know how you get on!

     • 

       MinelliMarch 9, 2024 at 7:00 pm - Reply

       Hi Nadia , how many days can these be kept? And do they need to be stored in refrigerator?

2. 

   ValerieMay 22, 2020 at 7:11 pm - Reply

   
   Nadia, you are awesome!! Thank you for your recipes, so easy, delicious and beautiful.

   • 

     NadiaMay 23, 2020 at 11:12 am - Reply

     Thank you so much Valerie ?

   • 

     HomeiraMarch 5, 2024 at 12:18 am - Reply

     
     Perfect but can make raw too?

     • 

       NadiaMarch 5, 2024 at 5:29 pm - Reply

       They should work without baking too, but the base may turn a little soft if you leave it out of the fridge for a while. Also the pistachio topping won’t be crunchy and may not hold well together without baking.

3. 

   YaraMay 22, 2020 at 10:40 pm - Reply

   Hi Nadia,
   These look fantastic, is it possible to use almond flour instead of oat flour?

   • 

     NadiaMarch 23, 2020 at 11:15 am - Reply

     I don’t have much experience with almond flour (it’s difficult to find in the UK), so I’m not sure how it would work. Different flours behave differently (need more/less liquid, give different textures, etc.) and I can’t say for sure unless I try it. Sorry I didn’t have a better answer for you!

   • 

     jeneique johnstonNovember 30, 2022 at 9:58 pm - Reply

     Yara , did you use almond flour ?

4. 

   Elizabeth ReyesMay 22, 2020 at 11:29 pm - Reply

   Nadia I am from Lebanon and I absolutely love your page and love baklava but find it so rich with all the butter and thick syrup so I’m so glad for the recipe I will definitely try them and tag you when I do? ❤️

   • 

     NadiaMay 23, 2020 at 11:17 am - Reply

     Hi Elizabeth, thank you for your lovely comment 🙂 Let me know if you try this recipe 😀

     See Also

     Jewish Apple Cake ~ A Classic - Grateful Prayer | Thankful Heart

   • 

     ReshmaOctober 22, 2022 at 1:26 pm - Reply

     What can I use instead of flaxseed?

     100% agree to the comments, love your recipes 🙂

5. 

   Deepika GargJune 12, 2020 at 5:40 pm - Reply

   Hi. M a great fan of your recepies. They are a real visual delight and I am going to try them all?. In this recipe, can I substitute orange blossom with something else coz as far as I know it consists of Gin too. I so much want to make this. Kindly revert. Thanks

   • 

     NadiaJune 20, 2020 at 1:10 pm - Reply

     Hi Deepika 🙂 Thank you for your lovely comment! The orange blossom water that I have doesn’t have alcohol, but if you can’t find any you can leave it out. Alternatively you can add a little bit of orange zest to add a hint of orange 🙂

6. 

   IsraOctober 19, 2020 at 10:49 pm - Reply

   
   So good and easy to make, you have to try them!

   • 

     NadiaOctober 20, 2020 at 11:08 am - Reply

     So glad you enjoyed them Isra 😀

7. 

   ShamaniMarch 29, 2021 at 10:53 am - Reply

   Hi Nadia,
   I am very eager to try this recipe. Soon. Within next few days. However I can’t have oats/oat flour. What can I have instead?

8. 

   OlgaMay 6, 2021 at 3:51 pm - Reply

   Looks delicious… flaxseed can be substituted? Thanks

   • 

     NadiaMay 7, 2021 at 1:28 pm - Reply

     Hi Olga 🙂 You can use ground chia seeds instead.

9. 

   Teri ThomasJuly 17, 2021 at 4:47 pm - Reply

   RE: Vegan Baklava Cups
   Are the flaxseeds soaked to soften them?
   Have you ever used them ground?
   Thanks!

   • 

     NadiaJuly 18, 2021 at 6:03 pm - Reply

     Hi Teri 🙂 I used ground flaxseed and I soaked them in water for 10 minutes.

10. 

    CarolynFebruary 19, 2022 at 11:57 pm - Reply

    Hello, just found this recipe.
    Is the flaxseed ground or left as the whole seed in the frangipane part please?

    • 

      NadiaFebruary 20, 2022 at 1:27 pm - Reply

      Hi Carolyn 🙂 It’s ground flaxseed.

11. 

    LehavaMarch 17, 2022 at 7:37 pm - Reply

    Looks great! I don’t luke pistachios, could I use a different nut?

    • 

      NadiaMarch 18, 2022 at 5:26 pm - Reply

      Hi 🙂 Yes other nuts like walnuts, almonds, pecans, etc. will work too 🙂

12. 

    ZahraApril 7, 2022 at 11:36 pm - Reply

    
    I just made these and they were delicious! Have my baklava fix without overloading on sugar, thanks so much!

13. 

    ShawnApril 22, 2022 at 3:44 am - Reply

    Hi, your recipe looks divine. Can’t wait to make it. For the frangipane layer, when you said ground almonds, are you referring to almond meal/flour or do you mean crushed almonds? Also, I’m not vegan, but could I replace the flaxseed egg for an egg? Thanks!

    • 

      NadiaApril 23, 2022 at 7:50 pm - Reply

      Hi Shawn 🙂 I feel the same! Yes it’s almond meal (it’s called ground almonds in the UK!). It may be difficult to use such a small quantity of egg. 1 tbsp ground flaxseed = 1 egg. I’m only using 1 tsp of flaxseed, which would be the equivalent to 1/3 of an egg ?

14. 

    ShawnApril 23, 2022 at 4:28 am - Reply

    Hi Nadia. ?? I’m looking forward to making this dessert. I love baklava but not the hefty calories. For the frangipane layer, you mentioned ground almonds. Are you referring to almond meal/powder?
    Also, can I use eggs rather then flax eggs?
    Thanks.

15. 

    Mette RavnJune 30, 2022 at 8:00 pm - Reply

    
    Thank you Nadia. I really enjoy these. So nice to be able to make a glutenfree and dairy free dessert that is so good that I can serve it for everybody.

    • 

      NadiaJuly 1, 2022 at 7:48 pm - Reply

      So glad you enjoyed them Mette 😀 x

16. 

    JaneOctober 8, 2022 at 9:26 am - Reply

    Hi, can I change the frangipane layer for different nuts, I don’t like ground almonds?

    • 

      NadiaOctober 19, 2022 at 12:04 pm - Reply

      Hi Jane 🙂 Any ground nuts will work x

17. 

    ReshmaOctober 22, 2022 at 1:27 pm - Reply

    What can I use instead of flaxseed?

    100% agree to the comments, love your recipes 🙂

    • 

      NadiaJanuary 25, 2023 at 7:46 pm - Reply

      Thank you Reshma 🙂 you can also use ground chia seeds – they both help create a gel like texture that holds the filling together.

18. 

    BreeJanuary 26, 2023 at 3:23 pm - Reply

    Hi there
    New to your page. These look delicious.
    How long would they stay fresh for please. Thanks

    • 

      NadiaJanuary 26, 2023 at 8:13 pm - Reply

      They’ll last 4-5 days in an air-tight container at room temperature 🙂

19. 

    JoanneFebruary 7, 2023 at 12:24 am - Reply

    
    Oh wow, these are delicious! Super moreish. I added extra cardamom and cinnamon to the base, orange blossom water to the frangipane and extra orange & rose water to the nuts (because I adore all of those flavours). I’m a little obsessed with them, thank you!

    • 

      NadiaFebruary 12, 2023 at 6:07 pm - Reply

      Aw I’m so glad you enjoyed them Joanne 😀 I do also add more cardamom usually, but I’ve been told I can be a little too generous with it as I’m obsessed with the taste 😀

20. 

    EmilyAugust 2, 2023 at 8:38 pm - Reply

    Hi! How many tarts is your recipe supposed to make? Thanks!

    • 

      NadiaAugust 3, 2023 at 3:05 pm - Reply

      Hi Emily 🙂 The recipe makes 10 mini cups. Let me know if you try them 😀

      • 

        AyannaFebruary 17, 2024 at 6:35 am - Reply

        
        I doubled the recipe on my first try because i just had a feeling my husband and I would love it……I was right! No rose or orange blossom water available this round. But still absolutely delicious and perfectly sweet! This is a winner!

        • 

          NadiaFebruary 18, 2024 at 5:02 pm - Reply

          Hi Ayanna 😀 Aw so glad you and your husband liked them! I’ve made them without the orange blossom & rose water before too. They’re a nice addition, but not essential xx

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