Xmas special: Healthy chocolate recipes you must try

Who says chocolate is unhealthy?

Mumbai-based fitness instructor Namrata Purohit has collaborated with Bandra -based Farmers' Cafe -- to curate some interesting desserts.

The idea is to make unhealthy healthy with healthy, vegan and gluten-free food alternatives.

Check out these two recipes:

Recipes and photographs: Kind courtesy Namrata Purohit for Farmers' Cafe, Mumbai.

Browchini

Ingredients

• 200 gm fresh zucchini
• 250 gm almond flour
• 1/2 cup raw cocoa powder
• 100 gm coconut oil
• 80 gm jaggery
• 2 tsp fresh vanilla
• 1/2 cup dark chocolate chips
• 1 tsp baking soda
• A pinch of salt

Method

• Mix the dry and vet ingredients separately. For the dry ingredients mix almond flour, raw cocoa powder, organic jaggery powder, baking powder and a pinch of salt.
• For the wet mix, use coconut oil and fresh vanilla extract. Mix the two well and let them sit for 5 minutes. Make sure there are no clumps before going on to the next step.
• Add the mix, gently stir until combined. Be sure not to over mix.
• Then gently fold in the grated fresh zucchini and 1 cup mini dark chocolate chips.
• Pour the batter into the 8 x 8" pan and even the surface with a spatula.
• Sprinkle 1/2 cup mini chocolate chips on top.
• Bake for 30 to 35 minutes or until a toothpick inserted in the middle doesn't come out gooey.

But Nut Pops

Ingredients

• 3 cups homemade almond butter
• 250 gm dark chocolate
• 3 cups roasted almonds

Method

• Depending on the size of your food processor, you can grind up to 4 cups of almonds at a time. I recommend sticking to about 3 cups, to make the process move a little faster.
• You’ll notice a change start to happen around the 10-15 minute mark.
• As the oils are released from the almonds, they’ll start to stick together and form a large mass that moves around the bowl. You’ll also notice that the almond butter is getting rather warm.
• After 20 minutes of processing, your almond butter will become smooth and creamy.
• Roll the almond butter into small balls and refrigerate it for 60 to 80 minutes.
• After they are frozen, dip them in dark chocolate and roll them in minute pieces of roasted almonds.

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