Feel Good Fudge

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There are a lot of misconceptions when it comes to enjoying eating in a healthier way. Many people claim they don’t have the time to eat well, or it’s difficult to do so when you’re eating out, or that simply, it just doesn’t taste as good. I think the best way of winning people over is showing them that you can actually still eat well with tasty and delicious food and one of the best ways (in my opinion) is with dessert!

This fudge came about when I had some leftover chickpeas. They are the magic ingredient in this dessert. I didn’t want to make something savoury with them and I thought if I blended them with some cashews and added in some cacao it could wind up being a simple and quick sweet tooth fix. After leaving the fudge to sit in the freezer for a couple hours, you have a healthy decadent dessert, all of which takes you no time to prepare with only six ingredients. This recipe gives you protein, fibre, and healthy fats that help to balance hormones and manage sugar cravings in a healthier way. And they are ingredients that you’ll feel far better in consuming and are kinder to your body than the usual refined and processed sugars that make up the conventional fudge.

You can change this up to suit what you like by adding some raw cacao nibs, chopped dark chocolate, or chopped nuts. Just mix it in at the end before you pop it in the freezer. This will not only take away a chocolate craving, it will fill you up before you get the chance to finish the whole pan!

Ingredients 

1 ¼ cups chickpeas

¼ cup cashews, soaked (4 hours minimum or overnight)

4 heaped tbsp. coconut oil

¼ cup maple syrup

1 tsp. vanilla

4 tbsp. raw cacao

Optional: 1 tsp. maca, raw cacao nibs

Directions

  1. Blend chickpeas and cashews in a food processor until combined.
  1. Add the rest of the ingredients, except for the raw cacao, and blend until smooth. Add the raw cacao and blend again until the whole mix comes together.
  1. Add to a parchment lined baking tray and pop in the freezer until firm, usually a couple of hours.
  1. Remove from the freezer, pop out of the tray, cut into squares and enjoy!

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Raw Vegan Carrot Cake Bites

Easter, Easter baking, carrot cake, cinnamon, vanilla, cashew, cashew cheese, essential fatty acids, healthy fats, omega 3, omega 6, dairy free frosting, raw, vegan, raw vegan, plant based, whole foods, holistic nutrition, coconut sugar, refined sugar free, homemade, recipes, dairy free, gluten free, healthy, health bloggers, food blogSpring hasn’t exactly quite sprung but that hasn’t stopped me from embracing the lighter side of things and these raw vegan carrot cake bites are a total treat! Incredibly easy to put together, they take no time at all and are as delicious as a freshly baked carrot cake.

The difference in these though is that they are considerably a much more healthier alternative. A little note on using organic carrots:

Choosing organic products means better health benefits for you and the environment around you. The soil our food grows in these days is seriously lacking nutrients and is depleted by the use of different pesticides and herbicides as well as conventional farming practices. I don’t know about you but I like my carrots to taste the way carrots are meant to and know that they’ve grown as nature has intended them to.

Organic carrots make up the bulk of this recipe giving you a dose of Vitamin A,  an antioxidant that maintains our vision and healthy skin. They also contain Medjool dates for added sweetness and a dose of fiber, and walnuts which have essential fatty acids. These are the kind of healthy fats we can’t make ourselves but that are necessary in supporting the body’s hormone production, reducing inflammation, and aiding in the proper development and function of our brain and nervous system (to name a slight few reasons as to why they are essential). Not to mention, a wicked raw cashew “cream-cheese” frosting to drizzle over as a final touch. I mean…

You can put them together this Easter weekend, or make them as part of your food prep for the week ahead as a tasty snack.

Makes 18-20 balls

Ingredients:

For the carrot cake bites:

4 organic carrots

1 1/2 cups of walnuts

4-6 Medjool dates- (depending on your sweet tooth)

1 cup unsweetened shredded coconut

½ tsp. vanilla

¼ tsp. cinnamon

¼ tsp. ginger or freshly grated (add a little more with fresh)

Pinch of sea salt

Easter, Easter baking, carrot cake, cinnamon, vanilla, cashew, cashew cheese, essential fatty acids, healthy fats, omega 3, omega 6, dairy free frosting, raw, vegan, raw vegan, plant based, whole foods, holistic nutrition, coconut sugar, refined sugar free, homemade, recipes, dairy free, gluten free, healthy, health bloggers, food blogFor the cashew “cream-cheese” drizzle:

1 cup of cashews, soaked for 4 hours or overnight

6-8 tbsp. of coconut milk (depending on how thick or thin you want the drizzle)

1 tbsp. maple syrup

1 tsp. of vanilla

Juice of ½ lemon

Pinch of sea salt

Directions:

  1. In a food processor, add about ¼ cup of the walnuts, pulse until crumbly then set aside to roll the balls into later. Add the carrots and the rest of the walnuts and pulse again until fine.
  1. Set aside about ¼ cup of the shredded coconut then add the rest along with the dates, vanilla, cinnamon, ginger, and salt and pulse to combine everything.
  1. Take ½ tbsp. amounts of the mixture, roll into balls then alternate coating them in the ground walnuts or shredded coconut until covered. Place on a lined baking tray then pop them into the fridge.
  1. Make the cashew cream cheese. Drain and rinse the cashews then add to a high- speed blender with a few tablespoons of the coconut milk. Add the maple syrup, vanilla, lemon juice, and salt and blend until smooth. Depending on how thick the mixture is, add more coconut milk, tablespoon by tablespoon until desired consistency is reached.
  1. Drizzle the carrot cake bites with the cashew cream cheese and enjoy!

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Red Velvet Pancakes

pancakes, pancake day, red velvet, red velvet pancakes, chocolate, raw cacao, vegan, gluten free, dairy free, refined sugar free, Shrove Tuesday, February, Valentine's Day, coconut oil, beetroot, veggies, vegetarian, paleo, clean eats, healthy living, healthy food

Happy February!

A favourite day of mine is fast approaching this year: Shrove Tuesday (aka Pancake Day)

Last year, I shared a basic pancake recipe, one that could easily be added to or used as a base for some delicious toppings. This year, the base IS the best part.

I’ve been playing with some recipes to try to create a great tasting fluffy pancake that could also be made vegan for an all-inclusive recipe that anyone can enjoy. I challenge you to see if your friends and family notice it’s gluten free and dairy free too!

These are Red Velvet Pancakes made with raw cacao, maca, chia seeds, hemp seeds, and coconut milk. Don’t be scared off by the addition of chia seeds in place of an egg. These mighty little seeds are full of fibre, calcium, protein, and vitamins and minerals. They will provide your body with a healthy dose of omega-3’s as well. If you don’t have any, you can easily use an egg instead although you might even find that you prefer the vegan version even more!

If you’re looking for something a bit different for Shrove Tuesday, or any day for that matter, try these out!pancakes, pancake day, red velvet, red velvet pancakes, chocolate, raw cacao, vegan, gluten free, dairy free, refined sugar free, Shrove Tuesday, February, Valentine's Day, coconut oil, beetroot, veggies, vegetarian, paleo, clean eats, healthy living, healthy foodMakes approx. 8 pancakes

Ingredients:

1 small-medium beetroot

½ cup coconut milk

3 tbsp. hemp seeds

1 tbsp. ground chia seeds + 3 ½ tbsp. water (or 1 large egg)

1 tbsp. melted coconut oil

1 tbsp. maple syrup

1 tsp. vanilla

1 tsp. baking powder

½ cup brown rice flour

3 tbsp. raw cacao powder

Pinch of sea salt

Optional: 1 tsp. maca (I love Organic Burst)

Directions:

  1. Mix the ground chia seeds with the water and set aside to gel.
  2. In a blender, add the beetroot, coconut milk, vanilla, hemp seeds, maple syrup, and coconut oil until smooth (If you’re using an egg, add that into the large bowl as below, then add the ingredients from the blender)
  3. Pour the mixture into a large bowl and whisk in the chia seed gel.
  4. Add the rest of the ingredients and whisk until everything is combined.
  5. Melt a little more coconut oil into a frying pan dropping spoonfuls of the pancake batter, a couple of tablespoons at a time. Cook on the first side until they begin to bubble and the edges firm up then flip them over for another minute or two.
  6. Serve with a knob of coconut oil, maple syrup, fresh fruit, or dairy-free ice cream!

 

 

 

 

 

 

 

Holiday Coconut Sugar Cookies

Merry Christmas, Christmas, Christmas baking, sugar cookies, Christmas cookies, cookie exchange, Christmas tree, coconut sugar, refined sugar free, raw chocolate, chocolate, homemade, recipes, dairy free, gluten free, yoga girl, healthy, nutrition, raw, vegan, vegan chocolate, health bloggers, food blogThese cookies are a healthier version of a traditional cookie favourite. Previously made before, they’re so simple and delicious to make I knew I wanted to make some this year for Christmas.

A simple addition of spirulina added to the macadamia white chocolate icing with a sprinkle of bee pollen and you have all you need to make these festive Christmas treats!

Ingredients:

For the cookie dough:

½ cup coconut oil

1 egg

1 egg yolk

1 ½ tbsp. vanilla

1 cup coconut sugar

¼ cup maple syrup

1 cup ground almonds

1 ¾ – 2 cups gluten free flour

1 tbsp baking powder

¼ tsp sea salt

For the white chocolate icing:

¼ cup cacao butter

2 tbsp honey or maple syrup

½ cup soaked macadamia nuts

1 vanilla pod

3 ½ tbsp. almond milk (add as you need to slightly thin the icing)

1-2 tsp arrowroot powder

pinch of spirulina (I used Organic Burst)

pinch of sea salt

Optional Add-in: Bee pollen to decorate

Directions:

  1. First, soak the macadamia nuts for a minimum of 4 hours, or overnight.
  2. Make the cookie dough: Add the coconut oil, eggs, and vanilla to a large bowl and mix together with a hand mixer until fluffy. Add the coconut sugar and maple syrup and mix again. Finally, add the ground almonds, flour, baking powder and salt and mix until combined.
  3. Divide the dough in two, wrap in plastic wrap, and allow to set in the fridge for 1 hour. (Or pop in the freezer for 20 minutes)
  4. When you’re ready to use the dough, remove it from the fridge. Preheat your oven to 350°, sprinkle your work surface with flour then roll the dough out until it is approximately ½ cm thick. (Add flour as you need to keep the dough from sticking)
  5. Cut into desired shapes then place them onto a parchment lined baking tray or non-stick pan. Pop into the oven for 5-7 minutes (they bake quickly!) until slightly golden on the edges. Allow the cookies to cool.
  6. Make the icing: In a double boiler, melt the cacao butter. When it’s completely melted, remove from the heat and add the honey. Allow this to melt into the cacao butter until they are combined.
  7. Rinse and drain the macadamia nuts then add them to a high-speed blender. Split the vanilla pod in half with a knife and scrape the seeds out to add in along with the cacao butter, honey, salt, and 1 tbsp of almond milk.
  8. Keep blending until the mix is very smooth. This may take several minutes; it helps to continually scrape down the sides of the blender. Add more milk if needed (add a little at a time to prevent the icing from becoming too liquid)
  9. When the icing is smooth, add 1 tsp of arrowroot powder until just combined. Add the spirulina until you reach your desired hue then decorate each cookie by smoothing icing onto each one, sprinkling with bee pollen, or anything else you might like.

These keep best in the fridge until ready to eat.

Happy Christmas baking! x

 

 

 

 

Healthy Halloween: Raw Chocolate Pumpkins

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Raw chocolate.

If you’ve never made your own chocolate, from scratch, you are in for a treat. And seeing as Halloween is right around the corner, I thought it fitting to make it into pumpkin molds.

I shared making raw chocolate a while ago on Instagram by making little cups full of the stuff, topped with chopped nuts, chia seeds, and hemp seeds. They are such a delicious treat and once you have a taste of making your own, you’ll find it hard to go back to anything else.

I used a lollipop pumpkin mold and this recipe made four of them. You can just as easily make this recipe and pop the chocolate into cupcake cases or even spread it out across some parchment paper.

Cacao butter is the main component in making chocolate. I’ve seen a lot of recipes that substitute coconut oil, but I find this is an essential ingredient in creating the right texture and taste. The smell alone reminds me of what chocolate is all about.

I found it easiest to grate the cacao butter, but I have also just eyeballed the amount and let it melt that way. I would recommend measuring everything out the first time round just to be sure. I grated out 2/3 cup of cacao butter, which equals just about 1/3 cup when melted.

You can also add vanilla bean (although it might create more of a grainy texture) but I quite like it.

Feel free to also mix in things such as bee pollen; nature’s sprinkles as I like to call them, are the perfect colours for Halloween with their purple and yellowy-orange granules.

Have fun with it!

Ingredients:

2/3 cup grated cacao butter (approx. 1/3 cup melted)

4 tbsp. raw cacao powder

3 1/2 tbsp. maple syrup

Pinch of sea salt

Optional: ½ vanilla bean or ¼ tsp. vanilla extract, bee pollen, chia seeds, hemp seeds, nuts or seeds to top

Directions:

  1. In a double boiler over just simmering water, melt the cacao butter. Whisk until it is completely melted.
  1. Add the maple syrup and cacao powder (and vanilla if using) and whisk until everything is smooth.
  1. Remove from the heat allowing to slightly cool for a minute or two. Pour into desired mold and mix any additions through.
  1. Place into a fridge to set for a few hours before gently removing from the molds.

These are best kept outside of the fridge once they’ve set as the cacao butter begins to rise to the surface of the chocolate resulting in a white appearance. If you plan on storing them for longer I’d place them in a sealed container, although they never last that long!

 

 

 

 

 

Raw Vegan Brownie Bites

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These are the easiest brownies ever! Okay, they’re not going to be the gooey, fudgy, super chocolatey ones you get when they come straight out of the oven, but they’re a really delicious raw alternative. They’re also vegan, gluten-free, dairy-free, and refined sugar-free. AND they only take five minutes to make!

You could play with these a bit and add in some extras if you wish. I’ve made a basic batch but things such as cacao nibs or some nuts and seeds could enhance them as well. I made mine with a 100% organic cocoa powder as I had run out of raw cacao but you could easily use either or. I would start with one tablespoon if using raw cacao and add more to your liking.

I like to pop these in the freezer for about an hour and then take them out for a few minutes before serving. This recipe doesn’t make too many but they’re pretty rich and moreish and you could always double the recipe if you’d like a few more.

Makes approx. 6-8 brownie bites

Ingredients:

1 cup ground almonds

2 tbsp. cocoa powder

2 tbsp. maple syrup

1 ½ tbsp. coconut oil

Optional add-ins: cacao nibs and extra cocoa powder to roll them in

Directions:

  1. Add all your ingredients to a bowl and mix well until everything comes together and combines evenly.
  1. Take ½- 1 tbsp. amounts of the mixture and roll into balls coating if you like in cacao nibs, cocoa powder, nuts, seeds, etc.
  1. Arrange on a tray and place in the freezer or fridge until ready to serve.

 

 

Chocolate Chunk Cookies

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These cookies though. If you’re looking for a healthier alternative to a classic chocolate chip cookie, this should do the trick! Not only are these free from any flour or refined sugar, they can also be made vegan (substituting butter for coconut oil) and still taste amazing! Super simple to put together, they bake up in a matter of minutes for a satisfying chocolate treat.

Ingredients:

1 1/2 cups oats (gluten-free if necessary)

1 cup organic shredded coconut

1 cup coconut sugar

1/3 cup organic grass-fed butter or coconut oil

3 tbsp almond milk (or coconut, oat, etc.)

1 tsp vanilla

1 tsp baking powder

1/2 tsp baking soda

pinch of sea salt

100g organic dark chocolate, chopped (80% or higher; I used 90%)

Directions:

1. Preheat over to 350°F. Add the oats to a food processor and blend until they make a flour. Add the shredded coconut and allow it to blend with the oats for a few pulses.

2. Tip the oats and coconut into a large bowl and add the coconut sugar, baking powder, baking soda, salt, and vanilla, stirring to combine.

3. In a small saucepan on the stove, melt the butter or coconut oil on a low heat. Allow this to cool slightly.

4. Add the melted butter/coconut oil to the dry ingredients and mix together. Fold in the chocolate.

5. Line a baking sheet with parchment paper and take tablespoon amounts of the mixture to make the cookies. Leave about 2 inches between each cookie to allow space for them to spread.

6. Bake for 8-10 minutes then allow to cool before indulging!

This recipe makes approximately 28 cookies. They’ll keep for a week in a sealed container (if they last that long!)