Here are some recipes that you can easily create for yourself and/or guests. These recipes will look amazing at the table and are a healthier dessert as a whole. We use fresh fruit and dark chocolate in these below.
Note: As always, these are low-sugar and no-added sugar recipes.
Chia Pudding with Edible Flowers & Dragonfruit
Yield: serves 2 Prep: 5 mins.
Ingredients:
5-6 tablespoons chia seeds
2 tablespoons raw organic or local honey (or brown rice malt)
4 tablespoons plain Greek yoghurt
1 whole vanilla bean, scraped straight from the pod
1 teaspoon cinnamon
500ml (about 2 cups) almond milk, unsweetened
Toppings:
2 pieces dried dragon fruit
2-4 edible pansies
1 punnet blueberries (optional)
handful dark chocolate (crumbled)
Method:
- Place the honey, chia seeds, and Greek yoghurt in the bottom of a glass jar or container. (Slice the vanilla bean in half and scrape all the beans out from pod, then add these to the jar).
- Pour the almond milk, stirring cinnamon in together. Add a lid to the glass jar and place in the refrigerator overnight (or for at least 5-6 hours). The chia seeds will naturally expand, forming a jellylike consistency and the liquid will be absorbed.
- If you want a slightly thicker consistency, add 1 tablespoon more of Greek yoghurt. Otherwise, add your toppings to the pudding and enjoy!
*This recipe can be literally cut in half to serve one.
Dark Chocolate Walnut Flourless Cake
Yield: serves 4 Prep: 10 mins. Time: 25-30 mins.
Ingredients:
105g (about 1 cup) whole raw or roasted walnuts
6 tablespoons quality butter
4 1/2 tablespoons raw organic or local honey
1/4 teaspoon pure almond extract
2 eggs
110g (4 oz.) dark chocolate (at least 80%-90% cacao)
2 tablespoons organic crunchy peanut butter (no-sugar added)
1 teaspoon butterscotch syrup (or this vegan-friendly one), plus 2 tablespoons agave
icing sugar/confectioners’ sugar to garnish (optional, omit if you want this sugar-free)
1 funnel or small round cookie cutter (at least 2-4 cm wide)
4-5 ramekins to bake in (150ml-200ml size = 5oz.- 6 oz. ramekins)
Method:
- Preheat over to 180C/350F and spray each ramekin with non-stick spray (or grease ramekins with butter).
- Place walnuts in a food processor or blender and pulse until a crumbled light meal mixture forms.
- In a microwave-safe container, add the dark chocolate, peanut butter, almond extract, honey, and butter. Heat power at low to med in 30-second intervals, stirring with a spoon after each time, until smooth and all is melted.
- In a medium bowl, beat eggs. Add, melted dark chocolate mixture to the bowl and mix until blended smooth. Next, add the ground walnuts to the bowl, and mix again until blended.
- With a spatula, carefully divide the batter evenly between the ramekins. Bake for 25-30 minutes, or until centre comes out clean with a toothpick. In a small container, mix the butterscotch syrup and 2 tablespoons of agave together.
- Take ramekins out of the oven and whilst warm, use a funnel to pierce the centre of each ramekin, evenly adding the butterscotch mixture to the centre for filling. Let cool for 3 minutes. Serve warm, and garnish with edible flowers and/or dust with icing sugar on top.
Recipes by Madison via FASHION TALES // FT KITCHEN
