This stuff really is a dream to eat.
In fact, it’s so good that I rarely share it with anyone, normally I like to give my recipes to others to try and get feedback on them but when one turns out so delicious I usually just end up keeping it all to myself which is what happened with this one!
And yes, this IS healthy fudge!
Made from pure cashew butter which is rich in fibre and good fats but also provides a source of iron, when it’s combined with coconut oil and left to set it firms it up and gives a lovely, thick fudge like texture.
Add in the coarse salt for savoury contrast and some lucuma powder for a mild sugar free “caramel” like taste and you’re on to a winner.
Loco for lucuma
FYI, lucuma is a fruit that’s been slowly dried out and ground into a powder, it has a mild, sweet, almost caramel flavour which is why it works so well here, you can now get it online or in health food stores and I’ve even seen certain brands in the supermarkets!!
If you want to experiment with lower sugar recipes this is a great ingredient to have. I used Sevenhills wholefoods (find it on Amazon) organic lucuma as it was the brand lowest in overall natural sugar but other brands will work just the same.
It’s that festive time of year again and while I’ve had lots of ideas for recipes I wanted to make one that was easy for people to make so they wouldn’t be in the kitchen for ages (because there’s enough of that on xmas day anyway) but also one that was very accessible in terms of ingredients and is a bit of a healthier treat too. Enter, chocolate orange spiced fruit and nut slices!
These slices are tasty, have a satisfying bite, are vegan and grain free (check your choc to be sure), contain some antioxidants from the spice and dark chocolate, plus the fruit and nuts provide fibre which can be lacking in the indulgent festive food. This all means you can feel smug when tucking into them hehe.
Ever bought a green powder like spirulina, used it once then left it in the back of the cupboard not knowing what else to do with it? I know loads of people who’ve done this or don’t know what else to add the powders to other than smoothies so here’s one of my favourite ways to use the algae spirulina.
This recipe is a great way to use and mask the unique flavour of spirulina because of the dominant tastes of banana and peanut butter, plus there’s a good thick texture from the oats too which tops it all off.
Different brands of spirulina will have different levels of nutrition as this depends on where it was grown but in general it’s a source of Vitamin B12 (although not all of it in an easily used form so not to be the only B12 source in a diet), other B vitamins, iron, vitamin A, magnesium and chlorophyll, hence its dark green colour. Algae such as spirulina are concentrated into supplements in order to provide plant sources of the essential fatty acids EPA & DHA which would otherwise need to come from oily fish sources.
Some animal studies also suggest that it’s beneficial for heart health by improving blood pressure and cholesterol. Scientists have even fed it to malnourished children in Africa, so while you can’t expect it to work miracles if the rest of your diet and lifestyle is awful it can definitely be a good nutritional, body booster.
Make sure to buy quality, organic spirulina that has gone through testing for contamination, EU brands have to follow certain regulations which is a good safety net but if you’re unsure then ask the brand before you buy, better safe than sorry.
This recipe really is super quick to make, I always have a pack of puy lentils in my cupboard for quick meals like this and this recipe is naturally nut free if you use the tahini option (this is ground sesame seed paste, it’s like the seed version of nut butter) which you can find in the world food section of the supermarket or at health stores but you can always just use almond butter if you aren’t allergic to nuts.
Furthermore, this meal counts as 2/5 a day with barely any effort, hooray for lazy girl cooking!
If you aren’t making this for two people then the second portion makes a great lunch for the next day too.
Let me know what kind of curry combos you guys use if you try it.
I often wonder if it’s just me but when I make food into slices it automatically makes it seem more interesting/fun, but what I also love about this recipe is that it’s so easy to throw together, is jam packed full of plants and spices plus it means you can use up whatever veg you have lying around the fridge or freezer.
For this recipe I used mostly chickpea flour/gram flour which can be easily found in the World section of the supermarket so don’t fret and is quite cheap too as it’s made from chickpeas (can also include split peas) but also gives extra fibre and protein to the recipe which is a bonus. I wouldn’t recommend substituting this flour as it’s quite absorbent and gives a thickness to the recipe which is fairly unique and can’t really be mimicked by any other flour that I’m aware of.
Mix of split peas & chickpeas
Serving suggestion: I like to serve these with a drizzle of chilli infused oil or hummus and an extra sprinkling of nutritional yeast on top of some salad leaves. You can also use a thick yogurt & chipotle paste dip.
If you’re familiar with my blog then you’ll know I’m a big fan of sneaking veg into recipes anytime I can, so you shouldn’t be surprised by the sound of a chickpea pudding, this one really works thanks to the strong flavours of PB & J, which is a classic itself but is given a healthy makeover in this recipe.
For the “jelly” in this recipe I used a fruit only sweetened jam and combined it with some high oleic peanut butter, which is a type of peanut that has a higher monounsaturated fat profile (similar to avocados!) which is healthier for the heart and also means they’re more stable during heating and won’t go rancid as quickly, plus it tastes amazing and really helps make the chickpeas taste delicious too!
This is such a nourishing, yummy recipe that although I called it a “pudding” I often have it for breakfast, hehehe, gives you something to get out of bed for!