Get creative with these simple chocolate delights!

Oats and Chia Parfait

Ingredients

• 2 tbsp dark chocolate shavings
• 2 tbsp oats
• 2 tbsp chia seeds
• 1 cup milk
• 3 to 4 strands saffron
• 2 tbsp honey
• 1 pinch cinnamon powder
• 4/5 chopped almonds
• 8 tbsp water

Method

• Soak the chia seeds in warm water for 20 minutes in a bowl
• In a second bowl, pour hot milk over oats and saffron and let it soak for 15 minutes
• To arrange the parfait, take a glass or bowl.
• Spoon half of the soaked oats at the bottom.
• Drizzle a little honey. Add grated chocolate shavings. Then layer with soaked chia seeds.
• Again, place a layer of oats. Drizzle honey. Sprinkle cinnamon powder.
• Add soaked chia seeds and finally the chocolate shavings layer
• Garnish with chopped almonds.

Chocolate and Peanut Butter Oatmeal Cookies

Ingredients

• ¼ cup roughly chopped milk chocolate Bar
• 1 cup peanut butter (smooth)
• 1 ½ cups oats (gluten free)
• ½ cup honey or maple syrup
• 1 large egg
• 2-3 tbsp coconut sugar (optional)

Method

• Preheat oven to 170 degrees C
• Place all ingredients in a bowl and mix until well combined
• Roll dough into 1 ½ to 2 inch balls and then place on a parchment paper-lined baking sheet
• Place criss-cross fork marks on top of the cookies and sprinkle with sugar (optional)
• Bake in preheated oven for 9 to 11 minutes. Enjoy!

Tips

• Cookies will last at room temperature in an airtight container for 3-4 days. Store in the refrigerator for up to 5-7 days.
• Cookie dough will last when frozen for up to 2-3 months. Let it thaw in the refrigerator and then to room temperature before baking.

Cocoa Millet Smoothie

Ingredients

• 1/4 cup chopped 67% dark chocolate
• 15 peanuts with skin
• 6 seedless dates
• 1 tbsp ragi flour
• 1 robusta banana
• 1/2 cup toned milk/almond milk/soy milk
• Water to adjust consistency

Method

• In a mixer, blend all the ingredients, and adjust consistency as required by adding water.
• Garnish with chocolate shavings and serve in a tall glass.

Chocolate Mango Pudding

Ingredients

• 250 gm white/milk chocolate
• 1 Alphonso mango chopped
• 100 ml fresh cream

Method

• Peel, chop and make pulp of mango.
• Chop about 250 gm white or white plus milk chocolate.
• Bring about 100 g cream to boil
• Add boiled cream and mango pulp on chopped chocolate. Wait for 5 minutes. Then mix and blend well.
• Dispense into shot glasses. Decorate with mango pieces
• Refrigerate for 1 to 3 hours.