Fudge has always been one of my favorite sweet treats, but after reading what really goes into it from traditional fudge recipes I decided to adapt it so that the nutrition side of it was given a boost.
Presenting …..chocolate bean fudge, I was initially a little scared of how this would turn out but after eating red bean in an Asian dessert, inspiration struck!
I hope you enjoy making this – I used a date paste to sweeten and a very good quality cocoa powder makes all the difference!
-1 can black beans, drained and rinsed lightly
– 1/4 cup date paste (soak 10 pitted dates in a little water then use processor to blend finer)
– 5 heaped tbsp good quality cocoa
– 1/3 cup coconut oil
– 1 tsp pure vanilla extract
Line a rectangular baking tray small.
Place all ingredients in to a food processer and blend until completely smooth. Spoon in to the prepared tray.
Place a piece of baking paper on top of the gooey mixture and press down lightly to smooth out the top. Put it in the freezer for a couple of hours.
Remove from the freezer and transfer to a chopping board. Carefully peel off the baking paper, then cut in to bite size pieces.
Keeps well in the fridge. Enjoy!!
Fennel is a herb with a strong aniseed flavour – you either love it or you don’t. It is widely known that fennel aids the digestive processed as it’s seeds are often served after meals in many Indian restaurants.
I personally have never eaten raw fennel before and am only used to seeing the dark brown seeds in a curry… so when I picked up a bulb of fennel I decided to see what it tasted like in a salad….
I have to say this recipe was so delicious and will definitely make this again. The creamy avocado dressing just takes it to a whole other level!
1/2 cucumber, sliced (I used a mandolin slicer)
1 small punnet of cherry tomatoes, halved
1 fennel bulb, very finely sliced
1/4 cup pumpkin seeds
For the dressing:
Juice of 1 lemon
Flesh of 1 avocado
1/3 cup olive oil
2-3 cloves of garlic
1/3 cup water
– To prepare the dressing, place lemon juice, avocado, extra virgin olive oil, and garlic in to a blender.
– Add 1tspn salt and pepper, and then blend until smooth.
– Add the water slowly to achieve creamy consistency.
– Place the cucumber, tomatoes and fennel in a large salad bowl.
– Add the avocado dressing, and pumpkin seeds, mix well and serve immediately.
WARNING this cake is very decadent so indulge in small portions 🙂
Blend 1 cup of blueberries, 4 eggs, 2 cups ground nuts (I used cashews), 1/3 cup coconut oil, 1/3 cup maple syrup OR honey, 1 tbsp baking soda and 1 cup cocoa powder. Process until smooth in a food processor.
Bake in a pre-heated 160C oven for 40minutes. Let the cake cool completely before icing.
For the ganache – whisk 1/2cup LITE coconut cream + 120g dark chocolate – melt on very low heat.
* You can use almonds instead of cashews and any type of berry would be fine too
Chia seeds are high in plant protein, fibre and omega 3 and expand up to 11 times their size in your tummy. Great way to keep full when trying to lose weight.
CITRUS CHIA RECIPE:
⅓ cup chia seeds
2 cups almond milk or any nut milk of your choice
4 cups of diced fruit of your choice
(for this recipe I used pears, nectarines, cherries and strawberries)
¼ cup raisins
zest of one orange
juice of one orange
1 tbsp vanilla
¼ tsp cinnamon
½ cup shredded coconut
1) Place diced fruit and a sprinkle of currents on and mix
2) Combine almond milk, chia seeds, orange juice, zest, vanilla and cinnamon in a small pitcher and stir.
3) Pour mixture on top of fruit
4) Top fruit bowls with shredded coconut
5) Refrigerate overnight.