Desserts

Sweet Potato Pudding - ( Serves 2 )

Ingredients

  • 2 sweet potatoes- peeled and chopped
  • 5-6 cashews -soaked for 6 hours
  • 1 tablespoon jaggery powder (replacement for sugar)
  • 1 teaspoon cardamom powder
  • ½ cup water
  • 2-3 almonds chopped for garnishing

Method

  • In a small pot add the sweet potatoes and water and cook until soft.
  • Mash the potatoes using a masher.
  • In a blender blend the cashews with the water used for soaking to make cashew milk.
  • Add this milk to the sweet potatoes.
  • Add cardamom powder and mix.
  • Garnish with chopped almond and serve

Nutty balls

Makes- 12-15 balls

Ingredients

  • 1 cup almonds- soaked
  • ½ cup deseeded dates- chopped
  • ½ cup cashews- roasted
  • ½ cup pecans- roasted
  • 1/4rth cup roasted sesame seeds
  • 1/4th cup pistachios
  • 1/4th cup dry desiccated coconut
  • ¼ cup dried apricots
  • ¼ cup dried figs
  • 1 tablespoon roasted poppy seeds
  • Pinch of rock salt

Method

  • In a blender add all the ingredients and roughly blend.
  • Combine together and make into balls.
  • Roll the balls over the roasted poppy seeds.
  • Serve immediately or store in airtight containers for 7 days.

Carrot Halwa - ( Serves 2 )

Ingredients

  • 4 large carrots- peeled and grated
  • 1 cup almond milk- please visit our recipe for almond milk
  • 1/4rth cup cashews- soaked for 6 hours and chopped
  • 1 ½ tablespoon jaggery powder (jaggery powder- replacement for sugar)
  • ¼ th teaspoon cardamom powder
  • ¼ teaspoon Almonds chopped- for garnishing
  • ¼ cup desiccated coconut

Method

  • In a pan add the grated carrots, jaggery powder, almond milk and cook until soft.
  • Add desiccated coconut, cashews and cardamom powder and mix.
  • Garnish with chopped almonds and serve warm or after cooling.

Fruit Custard - ( Serves 3 )

Ingredients

  • 1 ½ cup coconut milk- Refer to our coconut milk recipe
  • 4 tablespoons jaggery (jaggery powder- replacement for sugar)
  • ¼ teaspoon cardamom powder
  • ⅛ teaspoon rock salt
  • 1 cup small ripe mango-diced
  • ¼ cup grapes-halved
  • ¼ cup small apples-chopped
  • ¼ cup papaya-chopped

Topping

  • handful pomegranate seeds
  • 10 pistachios chopped
  • ¼ cup almonds

Method

  • In a blender add coconut milk, jaggery and rock salt and blend until smooth.
  • Pour the mixture into a bowl.
  • Add the chopped fruits to the bowl and mix.
  • Add cardamom powder and mix.
  • Place the bowl in the fridge for 30 min to enhance the flavors of the fruits.
  • Top it with pistachios, almonds and pomegranate seeds and serve.

Chocolate Mousse - ( Serves 3 )

Ingredients

For Mousse

  • ½ cup coconut milk
  • 1 cup boiled, peeled and mashed sweet potato
  • ⅔ cup dates- deseeded and soaked in warm water for 15 minutes
  • 1 teaspoon jaggery powder- replacement for sugar
  • 2 tablespoons cacao powder
  • ⅛ teaspoon vanilla powder - optional
  • Pinch of rock salt

For Garnish

  • Roasted walnuts

Method

  • Place all mousse ingredients in a blender. Blend till creamy in consistency. Good blending helps air up the mousse and will give a good mousse-like consistency.
  • Pour in a bowl and keep in the freezer covered for 2 hours.
  • Before serving, garnish with roasted walnuts.

Berry and Watermelon Sorbet - ( Serves 4 )

Ingredients

  • 3 cups of berries of choice- frozen
  • 1 cup prepared watermelon chunks- frozen
  • ¼ cup of black currants
  • Juice of 1 lemon
  • 2 tablespoons of icing sugar
  • Mint leaves for garnish

Method

  • Remove the frozen fruits from the freezer and leave them until they start to soften slightly.
  • Put them with the black currants into the blender, with lemon juice and sugar.
  • Puree until smooth.
  • If the mixture is very soft, return it to the freezer until it’s firm enough to scoop into balls.
  • Serve the sorbet garnished with mint.

Oats Chocolate Cake - ( Serves 8 )

Ingredients

  • ½ cup dates deseeded
  • 1 and ¼ cup hot oat milk
  • ¼ cup unrefined coconut oil
  • 1 banana- roughly chopped
  • ½ cup whole wheat flour
  • ½ cup oats flour (or powder oats in a grinder for the flour)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 tablespoon cacao powder
  • 2 tablespoons hot water
  • ¼ cup roughly chopped almonds
  • ¼ cup chopped walnuts
  • 2 tablespoons of sugar free chocolate chips

Method

  • Soak the dates in 1/4th cup of hot oat milk for 30 minutes.
  • In a blender put in the banana and add in the milk with dates. Also add the coconut oil and blend it all together. Transfer it to a bowl.
  • In a separate bowl swift in together the whole wheat flour, oat flour, baking powder and baking soda. Also add the almonds and walnuts. Mix it together- don’t over mix.
  • In a separate small bowl add the cacao powder and some hot water and mix to create a slurry and add to the above batter.
  • Mix the whole batter again and pour it into a cake pan lined with parchment paper.
  • Top the cake with sugar free chocolate chips.
  • Place this in a preheated oven and bake it at 355 degrees F for about 30-35 minutes. Test the doneness by inserting a toothpick or fork. It should come out clean. Remove when done.
  • Cut and serve.

Carrot cake - ( Serves 8 )

Ingredients

Wet Ingredients

  • ¼ cup cashews- soaked for 6 hours
  • 1 cup jaggery powder - replacement for sugar
  • ¾ cup water
  • 2 tablespoons flax seeds- soaked

Dry Ingredients

  • 1/3rd cup almonds- roasted
  • 1 ½ cups carrot- thickly grated
  • 1 cup whole wheat flour
  • ¼ th cup walnuts- roasted and chopped
  • 2 teaspoons cinnamon powder
  • ½ teaspoon clove powder
  • ¼ th teaspoon rock salt

For Frosting

  • ½ cup cashews- soaked for 6 hours
  • 3 tablespoons water
  • ¼ cup jaggery
  • ¼ teaspoon cinnamon powder
  • pinch of rock salt

Topping

  • ¼ cup walnuts- chopped and roasted
  • Finely grated carrot

Method

  • Soak 2 tablespoons of flax seeds in ¼ cup of water for 1 hour
  • Preheat the oven to 355 degrees Fahrenheit for 15 minutes
  • Blend together all wet ingredients (except flax seeds) until smooth. Transfer to a bigger bowl.Add the soaked flax seeds to the above mixture and mix.
  • In a small blender put all the roasted almonds and blend to make a powder Add the almond powder to the wet ingredients along with all the dry ingredients. Whisk thoroughly to avoid lumps
  • Line in a 7 inch cake tin with parchment paper and pour in the cake batter. Tap the cake tin to even the batter. Bake at 355 degrees Fahrenheit for 45 minutes, or until a toothpick inserted comes out clean.
  • Blend all the frosting ingredients until creamy and store in the fridge while the cake is baking.
  • Allow the cake to cool, and then remove it from the cake tin. Spread a layer of frosting on the top of the cake. Refrigerate for 1 hour.
  • Top with roasted walnuts or any nuts of choice and finely grated carrot.
  • Cut and serve.