Quick vegan chocolate fudge

I made no plans with the Easter bunny this year – being dairy and refined sugar free will do that to you. But, I just couldn’t escape the cheer – I was seeing chocolate everywhere. I came home for the long weekend and whipped up a batch of fudge.

On that note, it’s time for me to share my recipe for vegan chocolate fudge with you. This one happened when I had run out of cacao butter to make vegan chocolate and had to improvise. It quickly turned into a favourite.

Happy Easter everyone!

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Quick vegan chocolate fudge
Makes 12 pieces

1/4 cup coconut oil
1/4 cup coconut butter
1/4 cup maple syrup
1/2 cup cacao powder
Seeds from 1 vanilla bean
Pinch of salt
Shredded coconut, to serve

Gently melt the coconut oil and butter on the stove. Remove from heat to cool slightly.

Add the maple syrup, cacao, vanilla, salt, cooled coconut oil and butter to a bowl and whisk until combined.

Line a small container or dish with a piece of baking paper (I use a small tupperware container for fudge as I don’t have any smaller dishes). Then, pour mixture on top and smooth with a spatula. Refrigerate for around one hour.

Remove fudge from the fridge and slice into small, bite-sized pieces. Sprinkle with shredded coconut and enjoy.

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White chocolate cookie dough bliss balls {raw, vegan, gluten-free}

My first foray into raw food was making bliss balls. I was after a sweet snack to combat 3pm-itis and this was the perfect thing for me to enjoy as I weaned myself off every food I loved in this world. Fast forward to now, I don’t make them very often at all. But I should. I always forget how easy they are to make.

So, here we are with some cookie dough bliss balls made from cashews, coated in a white chocolate shell made from cacao butter. This recipe is quick, easy and simple. The hardest part? Stopping yourself at just one.

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White chocolate cookie dough bliss balls {raw, vegan, gluten-free}
Makes 14 balls

For the balls:
1 cup cashews
3/4 cup almond meal
2 tbsp maple syrup
2 tbsp coconut oil
1 tsp vanilla extract
Pinch of salt

For the shell:
40g cacao butter
1 tsp coconut oil
1 tsp maple syrup

Put cashews, almond meal, maple syrup, vanilla extract, coconut oil and salt in a food processor and process on high until mixture is sticking together and the oils from the nuts start to release. Transfer to a bowl and place mixture in the freezer for 10 minutes.

Gently heat the cacao butter in a small saucepan. Once it has melted, add the coconut oil and maple syrup. Whisk and remove from the heat to cool.

Remove mixture from freezer and start shaping into 14 even-sized balls. Dip each one in the cacao liquid and once you have done all of them, repeat the process.

Return coated bliss balls to the freezer for at least 20 minutes. Eat straight from the freezer, or at room temp. Just be careful not to let them get too warm, or the chocolate shell will melt.

Gluten-free vegan + soy-free French toast

This weekend I’m babysitting the most beautiful Great Dane puppy. It’s strange to think of him as a puppy because at just four months old he is the size of a full-grown dog. He’s also deaf, but he is perfect, just the way he is. So far, he loves following me around the house. And, he loves the couch even though he’s not allowed on the couch. But, it’s hard to say no when all he wants to do is be close to you … especially when he looks as cute as he does.

I’ve been meaning to share my French toast recipe with you for months and thought that now might be the perfect time with Bastille Day approaching. I came up with the perfect recipe by accident, too. I had been testing ingredients that could replace miso paste in recipes and after having some luck with tahini, I started thinking of where else tahini could be used as an ingredient or a binding agent. Voilà – as the French say – the best gluten-free vegan and soy-free French toast was born.

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Gluten-free vegan + soy-free French toast
Serves 4-6

3 tbsp brown rice flour
2 tbsp tahini
1 tbsp maple syrup
1 tsp vanilla extract
Pinch turmeric powder
3/4 cup filtered water
Coconut oil, for pan frying
As many slices of your favourite gluten-free vegan bread
Maple syrup, to serve
Tahini, to serve

In a shallow dish mix brown rice flour with tahini, maple syrup, vanilla, turmeric and water until combined.

Add slices of bread and allow them to sit for a few minutes to absorb the liquid before turning the slices over to allow the other side to soak.

Heat coconut oil in a pan and add the soaked bread to your pan. Do this in batches to avoid overcrowding in the pan. Cook over a medium heat for 2-3 minutes then flip and cook a further 2 minutes.

Serve with maple syrup and tahini.

Gluten-free vegan basics | Best-ever guacamole and hummus

Know anyone who doesn’t like guacamole? Didn’t think so. What about hummus? Yep, didn’t think so either. They are the king and queen of dip land.

Both being extremely fast and easy to make, it’s no wonder people buy pre-made tubs from the shops. But, last week I needed avocado for Mexican night and, with no ripe avocados at home, I had no choice but to look at alternatives, and that meant a visit to the dip section of my local supermarket. I was in despair, almost all of the options contained cream cheese or yoghurt. The whole point of guacamole is the fact that it is an avocado-based dip, not a dairy-based dip. In fact, it shouldn’t even contain dairy. Anyway, I digress. Did you know the easiest way to make guac is on a flat plate and mixed with a fork? Neither did I until recently and let me tell you, it levelled-up my guac game. Not too lumpy, and not too smooth. The guac was just right.

Now, are you ready to find out the secret to great hummus? I’m a big fan of sumac and am constantly thinking of all the things I can do with it. One day I sprinkled it on top of hummus and from then on, we all lived happily ever after.

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Guacamole

2 avocadoes
6 baby tomatoes
1 lime, juiced
1/2 red onion, finely sliced
Pinch of salt

Add all the ingredients to a large flat plate and mash it together with a fork until combined. Adjust ingredients to taste, otherwise refrigerate until ready to eat.

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Hummus

2 cans chickpeas, drained
1/3 C olive oil
1 1/2 lemon, juiced
1 tbsp tahini
Pinch of garlic powder
Pinch of salt
Sumac and olive oil, to serve

Blend all ingredients on high until smooth. You may need to scrape down the sides of the bowl one or two times.

Adjust ingredients to taste blend for a few seconds longer if necessary and plate. Drizzle with olive oil and pinch of sumac.