Chocolate bean fudge

Chocolate bean fudge

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-avocado salad with (home grown) cherry tomatoes

Fennel-avocado salad with (home grown) cherry tomatoes

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.

Blueberry chocolate nut cake with dark chocolate icing

Blueberry chocolate nut cake with dark chocolate icing

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


Citrus Chia Fruit Salad

Citrus Chia Fruit Salad

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.

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.