vegan fruit terrine and date rolls skewers
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Fruit Terrine and Fruit & Date Rolls Kabobs/Skewers

A refreshing and easy vegan fruit terrine that is great for any occasion. Accompany them with some fruit skewers dipped in chocolate and a slice of chocolate cake for an easy impressive dessert platter.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: Vegan
Keyword: date rolls, fruit kabobs, fruit skewers, fruit terrine, vegan fruit terrine
Author: Teenuja Dahari -


Agar Agar Jelly:

    (for one mini loaf pan 5.5 x 3 x 2.5 inch, serves 4 - 5 as part of the platter)

    • 310 ml water 1¼ cups
    • 6 cm agar agar strands* [2.5 inches cut across, 4 g], see notes
    • ½ vanilla bean or 1 teaspoon vanilla extract
    • 1 tablespoon maple syrup optional, or use sugar


    • ½ orange segmented (outer membrane removed)
    • 200 g mixed frozen berries 1½ cups
    • Garnish:
    • 1 tablespoon jam of choice
    • 1 tablespoon orange juice
    • Mint leaves
    • Lime zest

    Chocolate Dipped Fruit and Date Rolls Skewers:

      (decide quantities as required depending on the number of skewers needed)

      • 100 g or more as needed vegan dark chocolate
      • Date Rolls in flavour of choice from Natural Delights
      • Various fruits cut into cubes if large
      • Bamboo skewers


      To make the fruit terrine:

      • Start by segmenting the orange. Cut the top and bottom off, enough to expose the pulp. Place the orange flat on the board and run the knife under the rind as close as possible to the pulp to remove the pith. Work your way all around the orange to remove all the rind. You can come back on spots that you’ve missed to remove all the pith.
      • To remove the segments, work over a bowl to catch the juice. Insert the knife on each side of each segment to make a V-cut in between the membranes. Once all the segments are removed, squeeze the remaining pulp to extract all the juice. Keep the juice for later to dilute the jam.
      • Arrange the segments on the bottom of the loaf pan. Top with the frozen berries to fill the pan. Set aside.
      • Scrape the inside of the vanilla pod to remove the beans. Place in a saucepan along with the rest of the ingredients for the agar agar jelly.
      • Place on medium temperature and allow to heat up until the agar agar is completely dissolved. Once all agar agar is dissolved, allow the liquid to boil for another full minute. Remove from the heat and pour immediately and evenly around into the loaf pan to fill all the spaces and cover all the fruits.
      • Do not disturb the pan or the agar agar may fail to set. Allow to cool and then refrigerate for at least 4 hours or overnight.
      • To demould, gently run a knife around the edge taking care not to bruise the jelly or the pan. Then flip onto a plate. You may need to shake the pan gently to detach the terrine.
      • Alternatively, you can immerse the outside of the pan in some hot water to loosen the jelly around the edge.
      • Using a very sharp knife, gently and slowly cut slices across.
      • Dilute the jam with the orange juice and smear on a plate. Place a slice of the terrine on top. Garnish with mint leaves and some lime zest. Serve cold.

      To make the fruit skewers:

      • Insert fruits and date rolls on the skewers. Set aside.
      • Melt the chocolate in a double boiler. Once chocolate is melted, dip each skewer halfway into the chocolate.
      • Place skewer on a plate on the side that is not coated and allow the chocolate to harden again. Serve as part of the dessert platter along with the chocolate cake and fruit terrine.



      *If using the bar format, use the same amount. For agar agar flakes use 2 tablespoons. For powdered agar agar, use 1½ teaspoons.
      Vegan Chocolate Pumpkin Cake Recipe -
      Link to original recipe - Vegan Dessert Platter: Date Rolls Kabobs & Fruit Terrine -