Looking for last-minute healthy desserts to indulge in? Check out these recipes Choosing healthy festive treats doesn’t have to be elaborate or time-consuming and with these recipes, you will be all set to dig into sinful desserts.
Sugar Free Cacao Cheesecake
by Yogisattva Raveena Taurani
Ingredients:
Base:
2 cups almonds
1 cup dates (soaked in lukewarm water for 15 minutes)
2 tbsp cacao powder
½ cup freshly grated coconut from a Hard Brown Coconut.
Filling:
1 ½ cup cashews (soaked for 2 hours)
½ cup coconut milk
3 tbsp cacao powder
½ cup liquid sweetener of choice
1 tbsp coconut oil
1 tsp salt
Method:
In a food processor add the almonds first and switch on the machine so that the almonds break down quite a bit.
After the almonds have broken into smaller pieces, add the cacao powder, grated coconut, followed by the dates.
Once the mixture comes together in the shape of a ball in the Food Processor, it is ready to be taken out.
Take a 9 inch detachable ring mould pan and spread the base mixture evenly in the pan. Make sure the edges are also covered if using a Tart pan. Place in the freezer to cool while you prepare the filling.
Place the soaked cashews along with all the ingredients of the filling in a blender, adding the coconut oil last. Blend on a high speed. Use a spatula to keep scraping the edges down and back into the mixture so that it comes out completely smooth.
Adjust the sweetener according to your taste.
Pour the filling on top of the base and leave it to set in the freezer overnight.
When you would like to serve – remove from freezer and detach the ring mould. Garnish with Fresh Berries and enjoy!
Black Rice Pudding
by Chef Subhash Shirke, Pantry
Ingredients:
80 gm cooked black rice:
20gm jaggery powder:
40 gm coconut cream:
15 gm coconut powder:
100 gm seasonal fruits
Method:
Take a bowl and soak the raw black rice for an hour in lukewarm water.
Cook the soaked rice in a saucepan and discard the excess water.
Mix coconut milk, coconut powder, jaggery powder and cooked rice in a saucepan. Cook it for 10 min and let it cool in the fridge.
In a serving glass, layer the cooked rice with fresh fruits and garnish the top with fruits.
Espresso walnut raw brownies
By Vinita Contractor for Garde Manger Cafe
Ingredients
For the brownie:
1/3 cup raw walnuts
1/5 cup raw almonds, roughly chopped
½ cup dates, deseeds
1/8 cup cocoa powder
¼ tsp finely ground coffee or instant coffee
Pinch of salt
A few walnut bits for topping
For ganache:
50 gms dark chocolate, grated
2 tbsp coconut milk or dark chocolate filling
Method
Add the dates to the food processor and process until small bits remain.
Place walnuts and almonds in the mixer and process until finely ground. Add to it the cocoa powder, coffee powder and salt. Pulse to combine. Add the date paste. Blend until a dough consistency is achieved.
Add the brownie mixture to a small parchment lined tin and evenly distribute, and then press down until it is flat and firm. Place in freezer or fridge to chill before cutting.
Double boil grated chocolate; add the coconut milk and blend well till combined. After cooling spread it on to the brownies. Top with walnut bits and dust with cocoa powder.
It can be preserved in the fridge in an airtight container for 2 weeks and in the freezer for 2 months
