Easy Recipes That Are Beautiful

Here are some recipes that you can easily create for yourself and/or guests. These recipes will look amazing at the table and are a healthier dessert as a whole. We use fresh fruit and dark chocolate in these below.
Note: As always, these are low-sugar and no-added sugar recipes.

Chia Pudding with Edible Flowers & Dragonfruit 
Yield: serves 2 Prep: 5 mins.
5-6 tablespoons chia seeds
2 tablespoons raw organic or local honey (or brown rice malt)
4 tablespoons plain Greek yoghurt
1 whole vanilla bean, scraped straight from the pod
1 teaspoon cinnamon
500ml (about 2 cups) almond milk, unsweetened

2 pieces dried dragon fruit
2-4 edible pansies
1 punnet blueberries (optional)
handful dark chocolate (crumbled)

  1. Place the honey, chia seeds, and Greek yoghurt in the bottom of a glass jar or container. (Slice the vanilla bean in half and scrape all the beans out from pod, then add these to the jar).
  2. Pour the almond milk, stirring cinnamon in together. Add a lid to the glass jar and place in the refrigerator overnight (or for at least 5-6 hours). The chia seeds will naturally expand, forming a jellylike consistency and the liquid will be absorbed. 
  3. If you want a slightly thicker consistency, add 1 tablespoon more of Greek yoghurt. Otherwise, add your toppings to the pudding and enjoy!
*This recipe can be literally cut in half to serve one.

Dark Chocolate Walnut Flourless Cake
Yield: serves 4 Prep: 10 mins. Time: 25-30 mins.
105g (about 1 cup) whole raw or roasted walnuts
6 tablespoons quality butter
4 1/2 tablespoons raw organic or local honey
1/4 teaspoon pure almond extract
2 eggs
110g (4 oz.) dark chocolate (at least 80%-90% cacao)
2 tablespoons organic crunchy peanut butter (no-sugar added)
1 teaspoon butterscotch syrup (or this vegan-friendly one), plus 2 tablespoons agave
icing sugar/confectioners' sugar to garnish (optional, omit if you want this sugar-free)
1 funnel or small round cookie cutter (at least 2-4 cm wide)
4-5 ramekins to bake in (150ml-200ml size = 5oz.- 6 oz. ramekins)

  1. Preheat over to 180C/350F and spray each ramekin with non-stick spray (or grease ramekins with butter).
  2. Place walnuts in a food processor or blender and pulse until a crumbled light meal mixture forms. 
  3. In a microwave-safe container, add the dark chocolate, peanut butter, almond extract, honey, and butter. Heat power at low to med in 30-second intervals, stirring with a spoon after each time, until smooth and all is melted.
  4. In a medium bowl, beat eggs. Add, melted dark chocolate mixture to the bowl and mix until blended smooth. Next, add the ground walnuts to the bowl, and mix again until blended.
  5. With a spatula, carefully divide the batter evenly between the ramekins. Bake for 25-30 minutes, or until centre comes out clean with a toothpick. In a small container, mix the butterscotch syrup and 2 tablespoons of agave together.
  6. Take ramekins out of the oven and whilst warm, use a funnel to pierce the centre of each ramekin, evenly adding the butterscotch mixture to the centre for filling. Let cool for 3 minutes. Serve warm, and garnish with edible flowers and/or dust with icing sugar on top.
Recipes by Madison via FASHION TALES // FT KITCHEN