#healthyindulgence

💬 Sweet indulgence — made clean 🍫✨ Dark chocolate + almonds + sea salt = weekend happiness.

they’re not just snacks... they control your cravings. 😮🔥 Try Desi Treat once — your body will thank you. 🌱

@desitreat.in

The ultimate vegan CHOCOLATE SHAKE!

Calling all chocolate lovers! Satisfy your sweet cravings with the delightful taste of Carob Honey. Harvested from the carob tree and infused with chocolatey richness, this rare raw honey is a true autumn treasure. Experience its unique herbal hints and smooth texture, a perfect treat for your taste buds.

Savor these mouthwatering low-carb cinnamon donuts topped with a decadent, nutty browned butter glaze. For people who are on a low-carb or grain-free diet but still have a sweet tooth, these are ideal.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup erythritol or sweetener of choice. 1 tsp baking powder. 1/2 tsp ground cinnamon. 1/4 tsp salt. 2 large eggs. 1/4 cup unsweetened almond milk. 2 tbsp melted coconut oil. 1 tsp vanilla extract. For the Glaze:. 2 tbsp butter. 1/4 cup powdered erythritol or powdered sweetener. 1/2 tsp vanilla extract. 1-2 tbsp unsweetened almond milk.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt should all be combined in a mixing bowl. Pour in the almond milk, eggs, vanilla extract, and melted coconut oil. Blend until thoroughly blended. Pour the batter into each donut hole, about two thirds full, using a spoon. Bake the donuts in the preheated oven for 15 to 18 minutes, or until they are solid and a toothpick inserted into the center comes out clean. Make the glaze while the donuts are baking. Melt the butter in a small saucepan over a medium-low heat. Stirring frequently, continue cooking the butter until it turns brown and begins to smell nutty. Take it off the heat and allow it to cool a little. Add the vanilla extract and powdered erythritol to the browned butter and stir. One tablespoon of almond milk at a time should be added until the glaze has the consistency you want. When done, allow the donuts to cool in the pan for a few minutes before removing and letting cool fully on a wire rack. Pour the browned butter glaze over each donut, letting excess run off. To allow the glaze to harden, put them back on the wire rack. Serve and savor your grain-free and low-carb cinnamon doughnuts!

Prep Time: 15 minutes

Cook Time: 18 minutes

Enjoy the delightful combination of peanut butter cups and oatmeal cookies in this gluten-free treat. These delicious cookie sandwiches are perfect for satisfying your sweet tooth.

Ingredients: 1 cup gluten-free rolled oats. 1/2 cup creamy peanut butter. 1/4 cup honey. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup gluten-free all-purpose flour. 12 small peanut butter cups, unwrapped.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the rolled oats, peanut butter, honey, melted coconut oil, and vanilla extract in a large bowl. Combine well. Put the gluten-free all-purpose flour, baking soda, and salt in the bowl. Mix everything together by stirring it. Make balls out of tablespoon-sized pieces of the dough. Once the baking sheet is ready, put the balls on it and use the palm of your hand to slightly flatten them. Put the cookies in an oven that is already hot and bake them for 10 to 12 minutes, or until the edges turn golden brown. On a wire rack, take the cookies out of the oven and let them cool all the way down. Set one cookie flat, then put a small peanut butter cup on top of it. Press down on top of the peanut butter cup to make a sandwich. Do this again and again until all the cookies are gone. This will make tasty peanut butter cup oatmeal cookie sandwiches.

Prep Time: 15 minutes

Cook Time: 12 minutes