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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A Better Brownie

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I may or may not have had these for breakfast…

I’m not saying you should be eating brownies for breakfast, but you could probably get away with it with these ones. That’s because they contain the combination of protein, fiber, and healthy fats with the addition of black beans and avocado. Not only do these ingredients create a great texture, they’re providing you with a host of nutrients.

I’ve found that the key to making good, fudgy, chocolaty brownies is in the baking time. There’s a fine line between baking them for too long and too short of a time; that’s why I’ve left a varied baking time as all ovens differ. I find they’re always best baked a little underdone. You want to check the brownies at 10 minutes, then every few minutes until they’re ready. You’ll know when you can smell them, the edges begin to turn brown, and a toothpick in the center comes out almost clean.

I’ve used the best cocoa powder I can find in the brownies but for the chocolate drizzle, I’ve used raw cacao powder. It takes two minutes to make and finishes the brownies off nicely.

As tempting as it is to enjoy these straight out of the oven, they taste really amazing once they’ve been left to cool and are even better the next day. Pop them in the fridge for an even fudgier treat.

Ingredients:

For the brownies:

1 cup black beans, packed

½ avocado

8 Medjool dates, pitted and soaked in hot water for 10-15 minutes

3 tbsp coconut oil

2 tsp vanilla or 1 vanilla bean

1 cup ground almonds

3 ½ tbsp unprocessed organic cocoa powder

1 tsp baking powder

Pinch of sea salt

Optional: Raw cacao nibs

For the chocolate drizzle:

½-1 tsp olive oil

1 tbsp maple syrup

1 tbsp raw cacao powder

Couple of drops vanilla

Directions:

  1. Pre-heat your oven to 350°F and grease an 8 inch baking dish with coconut oil.
  1. Drain and rinse your black beans and add to a food processor. Drain your dates, and add them, blending until they become incorporated with the beans.
  1. Add the rest of the ingredients, blending along the way until everything is combined. Scrape down the side of the bowl if needed to ensure everything is mixed well.
  1. Pour the mixture into your baking dish, smoothing out the top, then pop in the oven for 10-20 minutes.
  1. While the brownies are baking, make the chocolate drizzle by whisking together all the ingredients in a small bowl.
  1. Remove the brownies from the oven allowing them to cool completely before adding the chocolate drizzle and if you like, some raw cacao nibs. Cut into squares and enjoy.

 

 

 

 

 

 

 

 

Dairy Free Soft Serve Ice Cream: Chocolate & Vanilla

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This is a revelation if you’re intolerant or have any sensitivity to dairy. I’ve probably always been sensitive to dairy but as ice cream has always been my favourite, I have never wanted to give it up! Until now. I have found an alternative. And it may actually be a hundred times better.

I am a massive chocoholic. I have a huge sweet tooth so generally when I get a craving or when I go to make something, chocolate is the first thing that springs to mind. Some time ago I made this discovery while attempting to find something quick and easy to put together to satisfy a craving. I remembered I had a can of coconut milk in the fridge as I usually keep one in there. (Coconut milk is so great for many alternatives to dairy. You can make whipped cream, thicken a curry, make frosting for desserts, etc.)

This time I had an idea. I added some raw cacao and maple syrup to sweeten and then I popped the dish into the freezer. An hour later I had the most amazing, creamy, indulgent, chocolatey soft serve ice cream you could dream of. Seriously. Use coconut milk for a lush treat in anything but pop it in the freezer and it’s magic. It’s also the quickest thing to make ever. Try it yourself. You will not be disappointed. I challenge people to even question whether they miss ice cream at all!

I’ve since made a few other varieties and I’m sharing the chocolate and vanilla versions now. I can’t wait to experiment with some more flavours moving into warmer weather.

Ingredients:

1 x 400mL can of coconut milk (full fat!)

1 vanilla pod

2 tsp vanilla extract

2-3 tbsp raw cacao

2-4 tbsp maple syrup (date syrup, honey, more or less as you like to sweeten)

Directions:

1. Leave a can of coconut milk in the fridge overnight. When ready to use, separate the can into two equal parts of coconut milk in two bowls.

2. For the vanilla version: cut and scrape the seeds from the vanilla pod and add to the bowl. Add the vanilla extract and maple syrup, then whisk everything together by hand or with a hand blender until combined.

3. For the chocolate version: add the raw cacao and maple syrup to the other bowl and again whisk everything together. Make sure there are no lumps from the raw cacao.

4. Divide into smaller portions or put the bowls as they are into the freezer for 1 hour. When you’re ready to eat, remove from freezer and let stand for 10 minutes. Enjoy!

P.S. You can totally eat this for breakfast: It makes the best addition to things like pancakes or french toast. You can even use the vanilla version as a vegan custard which is amazing with desserts!