#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.

The nutty taste of roasted pumpkin seeds goes well with the sweet maple syrup and rich dark chocolate in these vegan pumpkin seed bonbons. They are great for satisfying your sweet tooth while also giving you some healthy nutrients.

Ingredients: 1 cup pumpkin seeds, roasted. 1/4 cup maple syrup. 2 tablespoons coconut oil, melted. 1/2 teaspoon vanilla extract. Pinch of sea salt. 1/4 cup vegan dark chocolate chips.

Instructions: In a food processor, pulse the roasted pumpkin seeds until finely ground. Add maple syrup, melted coconut oil, vanilla extract, and sea salt. Pulse until well combined and forms a sticky dough. Roll the dough into small balls and place them on a baking sheet lined with parchment paper. Chill the balls in the refrigerator for about 30 minutes to firm up. Melt the vegan dark chocolate chips in a microwave or double boiler. Dip each chilled pumpkin seed ball into the melted chocolate, coating it completely. Place the coated balls back on the parchment paper and refrigerate until the chocolate sets, about 15-20 minutes. Once set, enjoy these delicious pumpkin seed bonbons!

Prep Time: 20 minutes

Cook Time: 0 minutes

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