3 Sattvic Dessert Recipes with a Bournville Chocolate Twist

In the philosophy of sattva, which emphasises purity, harmony, and balance, food plays an essential role in nourishing not only the body but also the mind and soul. Rooted in Ayurvedic tradition and yogic practice, a sattvic diet emphasizes fresh, seasonal, plant based foods that are light, naturally energizing, and spiritually uplifting.

While chocolate is not traditionally part of sattvic cooking, dark chocolate, especially one like Bournville, with high cocoa content and minimal processing, can offer a modern, mindful indulgence when used with discretion. Purists may argue that chocolate is rajasic (stimulating) or tamasic (dulling) depending on its processing. However, Bournville, with its high cocoa percentage and low sugar, is less processed than milk chocolates and contains antioxidants and mood-lifting properties. When used sparingly and mindfully, it can complement sattvic preparations without compromising their energetic integrity. The key is intention. When chocolate is added not for gluttony but for flavor balance, when it’s paired with sattvic ingredients like milk, fruits, and grains, and when consumed in moderation, it becomes part of a mindful ritual rather than a temptation.

So here, we reimagine three classic sattvic sweets with Bournville twist. These recipes honour the integrity of sattvic cooking while incorporating a touch of contemporary flavor, making them perfect for those who seek balance in both body and palate.

1. Bournville chocolate kheer

This recipe is essentially kheer with a hint of melted Bournville, dates instead of sugar, and slivered almonds for crunch. This kheer stays true to sattvic values with natural sweetness and dairy, but the dark chocolate adds a layer of depth that complements the dates rather than overpowering them. A soulful dessert with a hint of indulgence.

Ingredients:

• ½ cup basmati rice, soaked for 30 mins
• 1 litre full-fat milk
• 10 seedless dates, chopped
• 50 g Bournville chocolate, chopped
• 1 tbsp almond slivers
• 1 tbsp raisins (optional)
• ½ tsp cardamom powder

Method:

• Boil the milk in a thick bottomed pan.
• Add the soaked rice and simmer on low heat, stirring occasionally, until the rice is cooked and the milk has thickened, which should take around 40 minutes.
• Meanwhile, soak the chopped dates in warm water for 10 minutes, then blend into a paste.
• Add this paste to the kheer and stir well.
• Once sweetened, add the chopped Bournville and stir until melted and evenly distributed.
• Finish with cardamom, almonds, and raisins.
• Serve warm or chilled.

2. Bournville banana and coconut ladoo

Banana and coconut ladoo, often offered as prasadam, is infused with cocoa and a gooey chocolate centre. This recipe is a sattvic powerhouse, having fruits, coconut, and jaggery, and is then transformed with a luscious molten chocolate centre. It’s playful, wholesome, and perfect for festive or devotional occasions.

Ingredients:

• 2 ripe bananas, mashed
• 1 cup fresh grated coconut
• 2 tbsp jaggery powder
• 4 squares of Bournville chocolate, broken into small chunks
• 1 tsp cocoa powder (optional)
• 1 tbsp ghee (for binding)

Method:

• In a pan, lightly heat ghee and add mashed bananas. Saute for a few minutes until the mixture reduces slightly.
• Add the coconut, jaggery, and cocoa powder. Cook until it becomes a thick, sticky dough.
• Allow the mixture to cool slightly.
• With greased hands, form small balls and insert a chunk of Bournville chocolate in the centre of each ladoo.
• Roll and set on a tray.
• Refrigerate for 20 minutes to help them hold shape.

3. Bournville ragi and fig barfi

Here, a ragi (finger millet) barfi with dried fruits is elevated by being blended with dark chocolate to create a rich, fudgy dessert. Ragi is a sattvic grain, being gluten-free, grounding, and rich in calcium. When paired with figs and dark chocolate, it transforms into an earthy, elegant sweet with nutritional heft and gourmet flair.

Ingredients:

• 1 cup ragi flour
• ½ cup dried figs, soaked in warm water
• ½ cup milk (or almond milk)
• ¼ cup jaggery syrup
• 50 g Bournville chocolate, chopped
• 1 tbsp ghee
• Pinch of cardamom

Method:

• Blend the soaked figs with a little milk into a thick paste.
• In a heavy pan, heat the ghee and roast the ragi flour on low heat until aromatic.
• Add milk and stir continuously to avoid lumps.
• Then, add the fig paste and jaggery syrup. Stir until thick and fudge like.
• Add the chopped Bournville chocolate and mix well until glossy.
• Pour into a greased tray, smooth the surface, and allow it to cool.
• Cut into small squares.