Add to it the cocoa powder, coffee powder and salt. Place in freezer or fridge to chill before cutting. Once the mixture comes together in the shape of a ball in the Food Processor, it is ready to be taken out. Double boil grated chocolate; add the coconut milk and blend well till combined.Sugar Free Cacao Cheesecakeby Yogisattva Raveena TauraniIngredients: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.

Adjust the sweetener according to your taste. Pour the filling on top of the base and leave it to set in the freezer overnight. Cook it for 10 min and let it cool in the fridge. Garnish with Fresh Berries and enjoy!Black Rice Puddingby Chef Subhash Shirke, Pantry Ingredients: 80 gm cooked black rice: 20gm jaggery powder: 40 gm coconut cream: 15 gm coconut powder: 100 gm seasonal fruitsMethod: Take a bowl and soak the raw black rice for an hour in lukewarm water. When you would like to serve – remove from freezer and detach the ring mould. Mix coconut milk, coconut powder, jaggery powder and cooked rice in a saucepan. Add the brownie mixture to a small parchment lined tin and evenly distribute, and then press down until it is flat and firm. Place the soaked cashews along with all the ingredients of the filling in a blender, adding the coconut oil last. It can be preserved in the fridge in an airtight container for 2 weeks and in the freezer for 2 months. Place walnuts and almonds in the mixer and process until finely ground. Top with walnut bits and dust with cocoa powder. In a serving glass, layer the cooked rice with fresh fruits and garnish the top with fruits.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.

Use a spatula to keep scraping the edges down and back into the mixture so that it comes out completely smooth. Blend until a dough consistency is achieved.Espresso walnut raw browniesBy Vinita Contractor for Garde Manger CafeIngredientsFor 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 toppingFor ganache: 50 gms dark chocolate, grated 2 tbsp coconut milk or dark chocolate fillingMethod Add the dates to the food processor and process until small bits remain. Blend on a high speed.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 saltMethod: In a food processor add the almonds first and switch on the machine so that the almonds break down quite a bit. Place in the freezer to cool while you prepare the filling. Pulse to combine. Cook the soaked FPM O ring Supplier rice in a saucepan and discard the excess water. Make sure the edges are also covered if using a Tart pan. Add the date paste. After cooling spread it on to the brownies. After the almonds have broken into smaller pieces, add the cacao powder, grated coconut, followed by the dates. Take a 9 inch detachable ring mould pan and spread the base mixture evenly in the pan.

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