Raspberry Chocolate Cookies (Gluten-free, Refined Sugar-free, Dairy free)

Ingredients – makes 10 medium cookies

Dry Ingredients –

  • 1/2 cup 100% cocoa powder
  • 1/2 cup fine almond flour (I used Costco brand)
  • 1/4 cup 70% dark chocolate chips
  • 1/4 tsp baking soda
  • Pinch of cinnamon powder
  • Pinch of nutmeg powder
  • Pinch of sea salt

Wet Ingredients –

  • 1 pasture raised organic egg, at room temperature
  • 3/4 cup plain, salt free, tahini (please make sure there are no chemicals or preservatives in tahini. I brought mine from a middle eastern store)
  • 1/2 cup organic maple syrup
  • 3 tbsps melted coconut oil, at room temperature (slightly warm is ok)
  • Fresh raspberries
  • A dash of vanilla extract

Method –

  • Preheat oven to 350F & line the backing tray with parchment.
  • In a bowl, whisk all wet ingredients together egg, tahini, vanilla extract, maple syrup, and coconut oil until combined.
  • Add all the dry ingredients – cocoa powder, almond flour, sea salt, cinnamon, nutmeg, sea salt and baking soda. Fold carefully. Then add chocolate chips.
  • Use a spoon to transfer the cookie dough to the baking tray
  • Top each cookie with 2 raspberries
  • Bake for 8-9 minutes. Let cool for at least 5-10 minutes. Bon Appetit 🎉


It’s not your Starbucks kinda banana nut bread or your supermarket mass produced dessert. It’s the best homemade Spiced Banana Nut Bread. This gooey, moist, super-rich dessert is too good and the only good thing you’ll need during quarantine for good vibes 🙃. Need recipe? Here’s how you’d whip it up –

P.S. – The recipe is bachelor friendly, has minimal ingredients and only takes 15 minutes to prepare.

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Ingredients –

3 ripe bananas 🍌
3 large eggs
2.5 cups almond flour
1 tbsp unsalted ginger powder
1/2 tsp cardamom powder
1 tsp cinnamon powder
3 tbsps honey
A dash of Vanilla Extract
A pinch of Baking Soda
Chopped walnuts as much as your heart desires

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Method –

– Preheat oven to 350F and grease the bread loaf pan with ghee/coconut oil. Set it aside.
– Mash bananas in a large bowl.
– Mix the eggs with bananas. Add all the remaining ingredients into the same bowl. Mix it until combined.
– Add 1 cup of chopped walnuts. Transfer the batter into loaf pan. Now garnish with more walnuts so we cover the top of the bread. Bake in the oven at 350F for 45-50 mins tops.
– Cut individual slices (serves at least 10 people) and feed yourself with #dalgonacoffee or #chaichaichai
-Enjoy 💕 #selflove #glutenfree

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!


Open-Faced Brownie Chocolate Mousse Sandwich

Since last year as I got into eating healthy and living a fit lifestyle, I couldn’t possibly avoid or stay hungry for things that I love. I mean, you live life once. So live it to the fullest. That’s why, instead of refined sugar I started incorporating dates, coconut sugar, honey, and maple syrup in the dessert recipes 🍁 😁 As Valentine’s Day is right around the corner, I was longing for a bar of dark chocolate instead of fresh fruit dessert. I thought brownies would be perfect.

After researching for a while, I found the PERFECT brownie recipe at ‘My Recipes’ website written by MAUREEN CALLAHAN. This recipe is traditional, fudgy and uses refined sugar. I replaced it with Medjool dates. The texture was still the same, my friends and I absolutely loved it. TO make it extra special for the occasion, I decided to whip a super quick 3-ingredient dark chocolate mousse. It worked like magic (yes, like a Coldplay Magic). You should give it a try too!


Here goes my version of the recipe –


For Fudgy Brownies: 

3/4 cup all-purpose flour, sifted
1 cup seedless medjool dates
1/4 + 1/8 cup unsweetened cocoa
3 tbsps unblanched almond flour
1/2 tsp baking powder
1/4 tsp salt
1 cup bittersweet chocolate chips (I use Guittard extra dark chocolate)
1/3 cup full-fat milk (I use Berkeley farms)
6 + 1/2 tbsps unsalted butter, melted (1/2 tbsp to coat the baking paper, keep it aside)
1 tsp vanilla extract
2 large eggs at room temperature, lightly beaten
1/4 cup roughly chopped walnuts, divided

For Chocolate Mousse: 

1/3 cup heavy whipping cream (This should be refrigerated until you are ready to whip it)
2-3 tbsp coconut sugar
1/4 cup extra dark chocolate chips
2-3 tbsps whole milk


For Fudgy Brownies – 

*Preheat oven to 350°. Keep the square pan lined with parchment paper and greased with 1/2 tbsp butter.

*In a bowl, combine flour, almond flour, baking powder, salt, and cocoa powder. large bowl.

*Combine chocolate chips, 6 tbsps butter, and milk in a microwave-safe bowl; microwave at for 1 minute, stirring after 30 seconds.

*Grind 1 cup Medjool dates completely, and keep it aside.

*In another bowl, beat eggs and vanilla extract. Stir in the chocolate chip mix one tbsp at a time so that you don’t cook the eggs. Add the dates paste and stir thoroughly. Add flour mix 1-2 tbsp at a time, not over folding. Once you mix the flour completely, fold in the nuts giving it a final stir.

*Pour the into baking pan. Bake at 350° for 21-22 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

*Refrigerate it in case you want to prep the dessert immediately. Else cool it on the wire rack overnight or until it is at room temperature.

For Mousse –

*In a microwave-safe bowl, combine milk, coconut sugar, and chocolate chips; microwave them for 1 minute, stirring them every 20-30 seconds.

*Use a standing mixer or a whisk to whip the heavy cream to stiff peaks.

*Once ready, fold the chocolate slowly into the cream.

Assemble – 

*Spread the mousse over the fudgy brownie. Let it sit for a few minutes.

*Cut square chunks, top it with chocolate chips (optional) and serve immediately. Keep the rest of the brownie pieces refrigerated.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!


Khus-khus ka Halwa (Poppy Seeds Pudding)

When winter arrives, I only crave for warm, ghee-laden, and splendid halwa (#pudding). It’s a staple in my house for winter breakfasts, and the best part is that this halwa recipe is sugar-free. Piled with fat and nuts, it keeps you full for 3-4 hours. This might be easiest halwa recipe on the planet. You soak the poppy seeds in water overnight or at least 5-6 hours. Then you drain the excess water and grind them to form a paste. Sauté the paste in ghee with cardamom, almond slices, and walnut chunks. Here is the step by step recipe with ingredients –

Ingredients: Serves 3-4

1 cup white poppy seeds
1 1/4 cup whole milk
1/2 cup ghee
3-4 green cardamom pods
4-5 tbsps sliced almonds
4-5 tbsps chopped walnuts

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*Soak the poppy seeds in water overnight or at least 5-6 hours.

* Now, drain excess water from poppy seeds and grind them to make a fine paste.

*In a heavy bottom pan on medium flame, heat 1/3rd amount of ghee and add the poppy seeds paste. Stir it constantly and roast it until color changes and you can smell the aroma of the paste.

*Add milk, cardamom, and nuts to the roasted poppy seeds paste and cook until it starts leaving ghee on the sides.

*Turn off the heat, and serve this piping hot halwa with say #Americano on the side 🙂  to balance all that fat 😛 Haha! Kidding! Just serve the halwa garnished with almonds for breakfast or as a dessert.

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!


Ganesh Chaturthi with Malpua With Rabri

Mumbai, Rains, and Ganesh Chaturthi hold a really special place in my heart. Ganesh Chaturthi that usually comes in August/September (per Hindu calendar) marks the beginning of the festival season for us. Mumbai residents bring the Ganesh idols home with great fervor. While the enormous crowd in Mumbai is a sight to behold, rest of the country celebrates this festival leaving everyone in awe. Be rich or poor, celebrity or someone like you or me, we all get together to worship Lord Ganesha and indulge in a variety of local delicacies.

It’s my first year making a dessert on this auspicious day. With a heavy heart, I am saying that I miss Mumbai so much 😦 Even though I didn’t get a chance to do puja at home, I wanted to make something sweet that is vividly popular in Mumbai as well as North India. ‘Malpua with Rabri.’ Malpua is a deep fried flat-laid fritter (tastes somewhat like a Beignet looking like a crepe but without the yeast). The traditional recipe uses flour, but I replaced that with whole wheat flour as I wanted to keep it on the healthy side. And, Rabri is the full-fat milk thickened for a few hours which gives it a dense taste.

And, Rabri is the full-fat milk thickened on a low flame for a few hours which gives it a dense taste. Instead of using refined sugar I added a cup full of peaches, and a few dates. Hence I call this an improvised Rabri 🙂 Here goes the recipe.


For Malpua: 

1 cup whole wheat flour
2-3 tbsp coconut sugar
1/2 tsp cardamom powder
10-12 black peppercorns
1/2 tsp fennel seeds
A pinch of salt
1 cup luke warm milk
1 cup water to adjust consistency of the batter
Vegetable oil for frying

For Rabdi: 

4 cups full-fat milk
4-5 chopped and pitted Medjool dates
1/4 cup unblanched almond meal
1/2 tsp dried and hand crushed rose petals

For peach mix: 

2 juicy chopped peaches


For making Malpua: 

*In a mixing bowl, add wheat flour, coconut sugar, fennel seeds, cardamom powder, salt, and peppercorns and mix well.
* Add lukewarm milk to form a medium to a thick batter. As the milk is warm, whisk immediately until you don’t see lumps. Add water with a spoon to adjust the consistency of the batter. I ended up adding 4 tbsp. Do not over whisk.
*Heat oil in a flat bottom pan. Use 1/8 cup measurement spoon as a ladle. Add a ladle full of batter in oil. Cook over medium flame. Let it cook completely on one side and then flip. You will see a golden brown crisp color on edges of malpuas.
*Now repeat this with the rest of the batter.

For making peach mix: 

*On a medium flame, cook a chopped peaches in a pan until they become liquidy and you see only a few chunks of peach left.
*Turn off the flame and keep it aside.

For making Rabdi: 

*Boil milk on a low-medium flame in a deep heavy bottomed pan. Scrape the sides and mix it back in the milk-fat
*Repeat this process for every 2-3 minutes In between add soaked, peeled and chopped pistachios.
*In between the milk fat scraping, add chopped dates and rose petals.
*Continue this process of fat scraping and repeat until the milk reduces to 2 cups. The color of the milk will turn cream/pink, because of the dates. As the milk cools down, the rabri will thicken. So turn off the flame accordingly, and keep rabri aside.
*Once the rabri starts to cool, gently fold in the almond meal and peach mix. Refrigerate until ready to be eaten.

Serve this delicious highly condensed & thickened rabri with succulent malpuas. Enjoy.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!