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Raw Fudge Treat

9 Mar

I cannot take credit for this recipe at all. In fact, I was just inspired by the raw fudge purchased from Planet Organic. Figured I’d make that extremely clear before they sue me or something
Now the picture on their website just shows a chocolate slab and the ingredients list a mix of nuts, seeds and fruit. Anyway, I didn’t read the description before I bought it, just saw it was suitable for my dietary needs and thought of it as a good, yet incredibly expensive treat. £4.49 for a 70g piece of ‘fudge’??!

Anyway! I tasted some the day it arrived and it was my first encounter with raw cacao. Tasted brilliant. The next day, it was finished.

So I wanted more fudge and thought it’s too soon to do another order now, too expensive and I’d have to wait a few days for it to arrive. Don’t get me wrong, I’m a patient person maashaaAllaah but if I need food now, I need it now. I’ve only been this way since changing my diet to clean stuff so it’s all good alhamdulillaah, at least it’s not bread I crave!

So, the reason why you’re all here, le recipe! It’s quick, easy and oh so yummy. Absolutely high in calories due to all the good fats so if you calorie count please click the little cross on the top of your browser now .

This recipe made a 7″ round slab which was about 1cm thick, just to you have a rough idea or how much it yields and for once I’m gonna attempt to measure what I added.

Ingredients:
For the base –
Handful of Brazil nuts
2-3 Dates (I didn’t add these as I only have ajwah dates at the moment)
2 Dried Figs
Small handful of Sunflower seeds
Small handful of Raisins
3 dried Apricots
Sprinkle ofSesame seeds
Sprinkle of Desicated Coconut (I added this instead of dates)
I guess you could even add pine nuts or pumpkin seeds. Whatever you have laying around really!

For the ‘fudge’ –
Approx 1/2 cup of Coconut oil
Approx 1/3 cup of Raw cacao powder NOT cocoa powder, I’ll blog about cacao Vs cocoa
2-3 tablespoons of Honey (I used Sidr Honey, it was all I had)

Method:
I used a small kenwood food processor so the amount of my ingredients was based on this.
Blitz all the base ingredients together until roughly – finely chopped but not mushy. Taste it to make sure you like it. Tip it into the tin and pat down with a spatula or off-set palette knife. I used my hands at first but it was too sticky so was getting stuck to my hands instead.

Add fudge ingredients to food processor and blitz until nice and smooth, remember to taste it. If it’s too bitter add more honey, just a bit or if you want it more chocolately add more cacao. It looks very wet but don’t worry, all the initial ingredients are solid at room temp so it will set again once you pop it in the fridge. Pour fudge onto base, spread out and leave to chill out in the fridge for at least 15-20 minutes I think. I wasn’t timing, I just went to check once I was bored and it happened to be set.

Remove from tin and apply generously to face. WOAH! When I say apply to face I mean your mouth, this isn’t a face mask peeps. Store it in the fridge and make sure you eat lunch/dinner before going back for more cos you will quite easily polish it off. Seriously.

And now some pictures for you to drool over in the meantime…

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Base squished into place

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Blizted fudge mixture

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Fudge mixtured plonked onto base

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Fudge mixture smoothed out – looks plain and boring…

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… That’s more like it! Bit of decor

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Chilled and out the fridge, removed from tin but still on tin base

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Side view of fudge on tin base

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If someone gives you baklawa, feed it to your gluten munching family and keep the tray for times like this

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Cut into generous portions hehe

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Take a piece and hope noone notices… let’s all focus on the crack on the tray instead and solve that mystery instead of the “who took the fudge?” thing

You’re hungry now aren’t you? Go make some fudge!

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Coconutty Choc Chip Cookies

2 Mar

As promised (a very long time ago) here is the recipe I used to make some chocolate chip cookies. It’s not my recipe but it is pretty cool and from fastpaleo.com. When you make them they’re quite soft but don’t be fooled, they do go harder once cooled. I stupidly thought they needed a little longer in the oven so mine had a lovely tan… some were a little over tanned… oops… ANYWAY!

Ingredients:

  • 2 cups almond flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil/butter
  • 1/2 cup honey
  • 1 tablespoon vanilla extract
  • 1 tablespoon coconut cream
  • 12 squares quality dark chocolate

Don’t ask me how much 12 squares of choc is, to any woman I reckon it could even be the equivalent of 12 bars!! I just chopped up some choc and added what I thought looked appropriate
Method:

Chuck it all into a bowl and mix. I never follow instructions properly and everything turns out alright so unless the method matters, this is what I do.
When it’s all mixed, pat it out into round discs and place on a coconut oil greased baking tray. Pop it in the oven on gas mark 4 for 10 minutes.
Edit: The second time I made these I didn’t have enough chocolate so I added a tiny bit of cocoa powder. Came out well! Oh and my cookie dough is speckled looking because I add vanilla bean powder instead of extract

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Cookie dough

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Cookie dough hand moulded into cookies and placed on a tray

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Baked cookies!

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Cooled (and eaten) cookies. Totally worth the lack of stress and ease

Flourless Chocolate Cake

14 Jan

I actually don’t like chocolate cake but because it was paleo and looked good I figured I may as well try it out and perhaps it’ll get me off my chocolate waffle addiction (yeah right).

Making this cake, with thanks to Rebecca over at the Barefoot Coconut for the recipe, was pretty fun and very different to what I normally do. I’ve never had to whisk just egg whites and it felt strange making a cake for myself.

My thoughts on this cake: At first it did have a bitter smell and taste to it, I thought I baked it for too long as it ended up needing 28 minutes. I initially had it warm but later in the evening I had another slice (they were tiny, honest!) and it tasted much better. It’s a really rich cake so you can’t have a lot in one go and if it’s just for one person, I hear it freezes well. I’ve frozen mine, not defrosted a slice yet but when I do I’ll edit this post to give you my verdict then. Oh, I forgot to mention, it’s more like a brownie than a cake but that’s a good thing if you like them. I think in total I got about 14 slices out of a 9″ round cake. Won’t be baking this for a while I think!

Now you have the recipe, here’s how I did it (kind of… didn’t show you everything, just the fun bits)

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Whisk the egg whites into fluffy clouds

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Turned upside down to make sure they’re stiff enough. I’m not nasty enough to hover it over my head (or brave enough!)

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Melted butter and chocolate is so glossy and nice. Added vanilla, honey and something else to this… forgot what so check the recipe! Added raw honey btw, almost got through the whole bottle!

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Seriously, that’s one way to get through honey you’re not keen on but know it’s good for you. For me, it’s an aquired taste but living according to the Sunnah is very important… even if it does come in the form of a chocolate cake

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Fold the glossy melted choc mix in with the fluffy cloud-like egg whites. It does look a little gross at first I’ll admit and it takes a lot of folding to make sure you mix it properly. Every time I thought I was done I found another large unmixed bit of melted choc! Got there eventually… I think

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Egg whites and melted choc folded together. Looks much more appealing now!

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Put it into a 9″ baking tin. I use reusable greaseproof sheets. Unlike my normal GLUTEN cakes this fell out the tin nicely and wasn’t stuck to the sheets. Much easier when it came to cleaning up. Awesome.

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Cake baked. It did smell a bit strange and bitter to me. The size was overwhelming for someone who doesn’t actually like chocolate cake *gulp*

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Out the tin – nice smoothish edges and sides

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Chillaxing before being attacked….

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…Attacked!

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Et voila! Oh it looks so good maashaaAllaah! Topped with raw honey, raw cream and serves with yummy fruits. Makes it feel oh so much healthier and good for you!

Chocolate waffles

5 Nov
Oh my! What?? Chocolate AND waffles? No way! Yuh way! I’m just gonna cut to the chase, you NEED these in your life. That is all. Read and act upon the following recipe which again I halved to create exactly one scrumdiddlyumptious waffle just for me. The below recipe is the halved one, the original can be found here via PaleOMG



Ingredients

3/4cup almond meal/flour
1/6 or 20-30ml cup canned coconut milk
1/8 cup or dark chocolate chips or Lindt 70% cocoa dark chocolate chopped small
1 egg
1 heaped tablespoon unsweetened cocoa powder (don’t be shy)
1/2tablespoon maple syrup or raw honey
1/2 teaspoon vanilla extract or vanilla bean powder
1/4 teaspoon baking powder
sprinkle of cinnamon – you can’t taste it so I add a lot more than just a sprinkle
pinch of salt



Instructions

I’ve made this a few times now and the first two times I followed the instructions, the third time, I just chucked everything into my mixing jug and whisked. So do that instead cos they still come out perfect.

Grease your waffle iron, heat it, add the mix and wait depending on what your waffle iron requires. Enjoy with a drizzle of honey, chopped nuts or paleo choc sauce (not tried this yet but I’m thinking of melting choc with coconut milk) and lashings of sliced fruits (bananas and strawberries are winners with chocolate).

I personally like to enjoy this waffle in silence; it’s bliss. Anyone who talks to me whilst operation choc waffle consumption is in progress is rude. I’m not even a chocolate fan really but this is a pleasing treat. I’ve had it for dinner too… twice *blush*