Pumpkin Berry Spiced Jelly

Ingredients:
1 cup medium sized pitted dates
1 cup filtered water
¼ tsp. Himalayan sea salt
1 tsp. lemon juice
2 cups mixed berries
2 tbsp. pumpkin pie spice
2 tbsp. organic maple syrup
Mint florets for final assembly

Directions:
Place the molds on a plate. Set aside.
Place 1 cup filtered water and 1 ½ tsp. agar powder into a pan. Turn on the heat to high and whisk constantly while heating. Once the water boils, reduce the heat to low and simmer for 5 minutes. It is done when it resembles heavy thick glue.

Note: Moving quickly is imperative at this point in the recipe because the agar sets up rapidly once it begins to cool down. Also note that when it is time to add the agar to the Vitamix, turn the blender on the lowest speed possible.
Now, turn the blender on low and pour in the agar while scraping the sides down. Mix for 30 seconds until evenly incorporated.
Remove from the blender as soon as possible and pour into the molds. Cover the molds on the plate with saran wrap and place in the refrigerator for 4 to 6 hours. Remove from the refrigerator and remove the molds by pulling them straight up.

Note: Agar powder is a vegetarian substitute for gelatin. It is a vegan, gluten free food.

Decoration Assembly:
Take the 5 X 2 ½” jello mold. Take a decorative platter. Gently loosen the mold away from the jelly with a very thin knife. Do not scrape the side of the mold with the knife but gently insert the blade in between the two if possible. Flip the mold upside down and the jelly will come right out. Place this in the center of the platter. Take the 2 ring molds and twist them gently to remove the jelly from them. Place them on either side of the center mold on the platter. Take the three smaller molds. Remove them with the thin knife. Flip each one onto a spatula. Place each one on top of each mold already on the platter creating the top of the jelly domes. Place the platter into the refrigerator.

Take the Berry Spiced Fruit Roll. Use a 2 X 1 ¼” round food cutter. Lay the fruit roll out flat on a chopping block. Make an indent with the cutter. Using a pair of scissors, cut out the rounds from the fruit roll. You should have 16 rounds when you are finished. Take a small bowl with some water in it. Take a round, and with one hand, pinch it together in the center. Dampen your fingers while pinching it together in the middle so it will stick together to make a small stem. Arrange the top as you choose with the other hand. Remove the molds from the refrigerator. Place six flowers around the side of each side mold. Press the stems into the space where the molds join together. Make sure the flowers are evenly spaced. Take some mint and place the florets in between the flowers on the sides. Place a flower on the center top of each mold. Place one flower in the center of the front side of the center mold. Put a mint floret on top. Refer to the photo if needed.

Will last 4 to 6 days in the refrigerator in an air tight container.

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