Fall is quite the time to be lured into rich chocolatey finger-licking indulgence. And believe me I've got one recipe that is just right for this time of the year plus (and that's a big plus) it comes sans the fat! But that is not the only plus, it can also be made sugar-free if you use stevia or date syrup (for a lower glycemic index). We all know that being vegan is not automatically synonymous with "skinny" and when it comes to that, I am one of those who have always carried a few extra pounds. Going vegan has actually made the extra pounds to accumulate a little more -- vegan food is so delicious! So, while I don't try to eat a low-carb diet, I do however considerably cut down on fat. I do believe that the fat that we get through natural foods like bananas, avocados, seeds is by far superior to processed oils and margarine. Oils are however not completely eradicated from my recipes; I try to use the healthier ones like coconut oil as far as possible. However, when I can avoid them, by all means, I do.
So, this fat-free chocolate dessert sauce has quite literally become my favorite dessert while I am binge-watching Doctor Who after dinner! Are you a Doctor Who fan by the way?
Back to our chocolate sauce, I make it at least twice a week when I want a warm creamy dessert.
Basil Seeds aka Tukmaria
One other ingredient that I have blogged about before - basil seeds (which are actually the holy basil variety) or tukmaria - is one common addition to a lot of my recipes: drinks, desserts, breakfast and sometimes as an egg replacer/binder. They look like Chia seeds and swell when soaked. Apparently, they are very good for digestion and regulate the blood sugar level. Some people actually consume them as part of a weight loss program by taking a tablespoon in a glass of water just before each meal. Apparently it stops excess fat from being absorbed in the body. I couldn't testify whether this works or not because I haven't tried them for that purpose.
Where can you buy tukmaria?
I buy my basil seeds at the Indian store close to my place but you can find them in Asian/Indian stores in general. If not, they can be found online (although a little more expensive) here.
So, are you ready for guilt-free indulgence? I won't keep you on your toes any longer, here is the recipe video. Ooey-gooey chocolatey goodness -- quick, easy, simple ingredients and low calorie! What more could I ask for. Really, I don't have much to say about this except that you should definitely give this a try and let me know of the results.
For the chocolate sauce:
300 ml homemade oat milk
1 - 2 tablespoons cocoa powder
1/2 teaspoon instant coffee
2 - 3 tablespoons maple syrup (or to taste)
- Heat the oat milk in a saucepan on low-medium heat.
- Add the cocoa powder, coffee, cinnamon and maple syrup.
- Stir and mix well.
- Increase the heat to medium and keep stirring.
- The mixture will thicken gradually. Turn off heat when it reaches the consistency that you like.
- A thinner consistency is great for ice-cream but thick creamy texture is perfect for fruits.
For the dessert:
Any fruits that you like, chopped up into small pieces (I used bananas)
1 tablespoons basil seeds (also known as tukmaria) + water to soak
Toasted coconut flakes or nuts/seeds for toppings
- Place the basil seeds in half cup of water and allow to soak until swollen.
- To serve the dessert, place some fruits in a bowl, top with the soaked basil seeds.
- Next pour in the warm chocolate sauce and top with the coconut flakes or nuts.
Et voilà! Eat while still warm.