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- Chocolate almond slabs- 350g
- Cashews- 2 cups
- Kosher salt- 1 teaspoon
- Directions:
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- Melt the chocolate almond block in the microwave or using a double boiler.
- Make sure that it is melted into a smooth liquid.
- Dry roast the cashews until they are slightly brown.
- Mix them into the melted chocolate and stir till they are coated completely.
- Then sprinkle a pinch of salt and mix it in.
- Drop this mixture by teaspoon full on a baking sheet lined with parchment paper. Sprinkle another pinch of salt over these lines of cashew clusters to add some texture.
- Place it in a refrigerator and allow it to cool and set.
- Store these chocolate cashew clusters in an air tight container.
- Dry fruit ladoos
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- Pitted and chopped dates- ½ cup
- Chopped dried figs- ¼ cup
- Chopped almonds and cashews- ¼ cup
- Plain oats- ¾ cup
- Hot milk-1/4 cup
- Directions:
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- Start by soaking the figs and dates in hot milk for about an hour.
- Once soft, strain the figs and dates out and grind in a mixer till you have puree-like consistency. You can add some of the milk if it is too coarse.
- Dry roast the oats along with almonds and cashew on a low flame for a few minutes.
- Grind this mixture into a fine powder.
- In a mixing bowl, mix the powdered nuts with the puree, adding the latter little by little. It should have a dough-like consistency when done.
- Pick small portions of the dough and roll them into balls to make your dry fruit ladoo.
- Serve them in cupcake liners to make them a lot more appealing. You can also garnish them with some shredded coconut if your little one like the taste.
- Chocolate chip fudge
- Ingredients
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- Cooked and drained chick peas- 1 ½ cups
- Peanut butter- ¼ cup
- Ground cinnamon- ½ teaspoon
- Unsweetened almond milk- ¼ cup
- Maple syrup- ¼ cup
- Vanilla extract- 1 teaspoon
- Salt- 1 pinch
- Chocolate chips- 1/3 cup
- Ground flaxseed- ¼ cup
- Coconut oil- 2 table spoons.
- Directions
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- In a food processor, blend all the ingredients except the chocolate chips until you have a smooth paste.
- Stir the chocolate chips in.
- Line a shallow pan with plastic wrap.
- Pour the mixture in a spread till it is even at the top.
- Cover it with a baking dish and wrap with plastic wrap.
- Place this in the freezer overnight.
- When you remove it from the freezer the next day, allow it to set at room temperature for about 25 minutes so you can get a nice creamy texture.
- Cut it into small squares and serve.
- Peanut butter brittle/ chikki
- Ingredients:
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- Granulated sugar- 1 cup
- Corn syrup- ½ cup
- Unsalted peanuts- 1 cup
- Salt- ¼ teaspoon
- Butter- 1 tablespoon
- Vanilla extract- 1 teaspoon
- Baking soda- 1 teaspoon
- Directions
- In a small bowl, mix the corn syrup and the granulated sugar together.
- Then, you can pour it onto a pan and heat for about 4 minutes or microwave it on a high power for the same time.
- Stir in the peanuts and the salt and heat or microwave at the same settings for 3 minutes more.
- Stir in the baking soda. This will make the mixture very foamy and fluffy.
- Butter a cookie sheet generously and spread it on a baking sheet.
- Pour the peanut mixture onto this sheet and spread it lightly till it is even at the top.
- Make sure that your spread it lightly so that the mixture has more air bubbles in it. That way, it will be more brittle.
- If you want it to be flatter, you should spread it out really thin.
- Allow this to cool at room temperature. Then break it into small pieces when it is fully set.
- These peanut butter brittles should be stored in an air tight container to keep them fresher for longer.
