Tag Archives: vegan

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!

Spicy Roasted Red Pepper & Tomato Soup

20 Nov

A brilliant soup for a cold, wintery day (we’re not quite in Winter yet but it certainly feels like it!) This recipe was actually one I made before going GF/Paleo so please ignore the evil slice of wholegrain bread you see in the shot of the final product. I could crop it out but I can’t be bothered, just pretend it’s an almond flour cracker thing. By the way, if you don’t want this to be spicy, leave out the chillies.

Ingredients:

  • (Try to use organic veg where possible and support your local farmers by buying British!) 4 large Red Peppers
  • 8 Tomatos (deseeded) or 2 tins of tomatoes
  • 1 large red onion (or a white one will do but red is sweeter)
  • 1 whole garlic bulb
  • 1 litre of vegetable stock (Home made is best but when pushed for time try to pick Organic reduced salt stock cubes)
  • Oregano or mixed herbs
  • 1 small bunch of sweet Basil
  • 1 large carrot (optional)
  • 2 red chillies (optional)
  • Cayenne Pepper (optional)
  • Paprika (optional)

Method:
Cut the peppers and red chillies in half and deseed them (don’t deseed the chillies if you love the heat, I kept mine in) and place them on a roasting tray. Take the garlic bulb, chop off the top to expose the garlic cloves and place on the tray.

I don’t use oil on the peppers or chillies but you can if you want. Keep it healthy by spraying a little on.

Whack it all in the oven on Gas mark 6ish until the Red Pepper (and chillies’) skin is ‘blistered’ and slightly charred. You could do this under the grill or on a BBQ. The garlic should also be a golden brown by now. When the peppers and chillies are cool enough to handle, pop them in a zip lock bag so the steam releases the skin from the flesh. Throw out the skin and chop the flesh. Alternatively just peel the skins off by hand, it’s not difficult and I find it therapeutic lol.

Squeeze the garlic cloves out (this should happen easily now they’re cooked) into a cooking pot. (You could add oil to the pot but I never do). Chop the red onion and finely chop the carrot then add them to the pot. Add the dried oregano or mixed herbs if you don’t have an oregano and add a little bit of stock just to get the onions and garlic cooking nicely. Once the onions look a little soft, add the rest of the vegetable stock, tomatoes, chopped red peppers and chillies and some basil, boil for about 5 minutes then cover and lower the gas for a further 15-20 minutes so the liquid reduces and thickens a little.

Add a dash of cayenne pepper and paprika to taste and if you don’t like lumpy soup, grab the liquidiser and get blending. Dish it up and you’re good to go!

All the ingredients boiling away for 5 minutes before covering the pot and simmering for 15-20 minutes

The finished product – a lovely bowl of soup (serve without the bread!)