3 Quick and Easy Summer Dessert Recipes

Summer is the best time to indulge in desserts and using healthy ingredients adds dietary benefits of your cravings. Staying at home to avoid the scorching summer heat? Why not make a dessert which is accessible and simple to make!

With these quick and easy recipes be assured to stay refreshed during hot summer days. 

 

Chocolate Gelato Recipe 

Ingredients:

Ambriona's Unsweetened Cocoa Powder - 1 cup

Daarzel's 45% Dark Chocolate with roasted Hazelnuts chunks - ½ cup

Coconut Milk - 3 ½ cups

Vanilla Extract - 1 teaspoon

Brown Sugar - 2 tablespoons

Cornstarch - 2 tablespoons

Salt to taste

Step 1

Whisk cocoa powder in a medium bowl with coconut milk (about 2/3 cup) to make a smooth paste. Add vanilla extract and stir well.

Step 2
Heat brown sugar, cornstarch and salt in a pan for few seconds. Then add the remaining coconut milk. Over medium heat, stir frequently with a wooden spoon until the mixture begins to scrape around the corners of the pan.  To avoid burning, simmer for 3 minutes. Directly pour the hot mixture into the cocoa powder bowl (from Step 1). Mix until well blended. Let it cool for about 45 minutes. Cover and refrigerate for 3 hours.

Step 3
Pour the Gelato mixture into an air tight container. Put it in the freezer for upto a day. Let it soften before serving. Enjoy! 

 

Mint Chocolate Mousse Recipe

Ingredients:

Daarzel's 70% Dark Chocolate with Mint chunks - ½ cup

Coconut milk - 4 cups

Fresh mint leaves - 1/4 cup

Step 1
Melt the chocolate in a microwave at 15 second intervals until the chocolate chunks become smooth and runny (be careful not to burn).

Step 2
Use a Blender to mix the melted chocolate, coconut milk and mint leaves until there are lots of bubbles in the mixture.

Step 3
Refrigerate overnight to let it set. Serve in mini glass jars or bowls. Enjoy!
Garnish: Summer strawberries/ blueberries for toppings!

 

 

Orange Hazelnut Tart Recipe (No Bake)

Ingredients:

Crust:

Ambriona's Unsweetened Cocoa Powder - 2 Tbsp

Ambriona's Cacao Nibs from India - 2 Tbsp

Almonds (soaked overnight and rinsed)⁣⁣ - 1 cup
Hazelnuts (soaked 8 hours and rinsed)⁣⁣ - 1 cup
Melted Coconut oil or raw cacao butter⁣⁣ - 2 Tbsp
5 Dates & Salt to taste

Chocolate Layer:

Ambriona's Unsweetened Cocoa Powder - 3 Tbsp

Daarzel's 70% Dark Chocolate with Orange chunks - ½ cup

Daarzel's 45% Dark Chocolate with roasted Hazelnuts chunks - ½ cup

Cashews (soaked overnight and rinsed) - 1½ cups

Coconut cream⁣ - ½ cup

Melted raw cacao butter⁣ -3 Tbsp

Maple syrup⁣ - 4 Tbsp

Orange layer: ⁣
Cashews (soaked overnight and rinsed) ⁣- 1½ cups
Fresh orange juice⁣ - ½ cup
Fresh lemon juice - 1 tsp.
Maple syrup⁣ - 4 Tbsp.
Melted raw cacao butter⁣ - 3 Tbsp.
Orange zest⁣ - 2 tsp.
Salt to taste

Step 1
Grind every ingredient for the crust until well processed but still slightly crumbly.
Press the crust mixture against the bottom and sides of a tart tin or even a mold. ⁣

Step 2
Put every ingredient for the chocolate layer in a high-speed blender and blend well. Layer it over the crust base and freeze it until it sets.
Repeat the same process for the orange layer. Freeze it overnight.

Step 3
Take out the chocolate tart from the tin/mold and garnish with Orange zest fillings for added freshness!