
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.