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COOK AN AYURVEDIC THANKSGIVING MEAL

This is a little bit healthy and totally decadent alternative to Thanksgiving’s classic pecan pie. Made from pecan butter, dates, chia seeds, cinnamon, Chyawanprash (an ayurvedic gooseberry jam high in vitamin C and antioxidants) and coated in dark chocolate, this dessert is the perfect special treat to end your meal.

Chyawanprash is an Ayurvedic jam made with Indian gooseberries, herbs, spices (cinnamon, cardamom, ginger etc.), ghee and honey. The main ingredient is Amalaki, or Indian Gooseberry. Amalaki is extremely high in vitamin C and antioxidants and is great for inflammatory digestive issues (acidity, ulcers, gastritis etc.), stimulating metabolism and enkindling digestion.

AIR: Yes I FIRE: Yes I EARTH: In moderation

AIR + FIRE: Yes I FIRE + EARTH: In moderation I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes

Serves 18  l  Difficulty: very easy  l  Prep time: 20min  l  Total time: 1h20

Ingredients 

• 2.5 cups raw pecans

• 1 tablespoon Chyawanprash (here)

• 2 dates, pitted

• 1 tablespoon chia seeds

• 1/2 teaspoon cinnnamon

• seeds from 1 vanilla bean

• 1/4 teaspoon salt

• 8 ounces bittersweet chocolate

• Coconut flakes to garnish
  
  

Steps 

1. Blend the pecans in a food processor and process until creamy and smooth, scraping down the sides of the container every few minutes - about 3 to 5 minutes.

2. Add the chyawanprash, dates, chia, cinnamon, vanilla and salt. Process again until smooth with no lumps.

3. Roll tablespoons of the dough into balls and place on a parchment lined baking sheet.

4. Freeze for an hour minimum, until firm. Or leave in the fridge overnight.

5. When the dough balls are firm, melt the chocolate in a double boiler.

6. Using 2 forks, coat each ball in melted chocolate until fully covered. Place on a cooling rack and sprinkle with coconut flakes. Chill until ready to eat.