Vegan chocolate fudge

2 Comments

Gluten free and vegan chocolate fudge recipe

I think I should rename this blog “Long Weekend Cooking and Recipes” as the only time I seem to be able to try new recipes and post them these days is on long weekends!

I was put onto this recipe by a friend of mine who is also dairy intolerant. She hasn’t tried it yet, so I happily played guinea pig. So did my unsuspecting friends who had some at a long weekend lunch. I did tell them that it was vegan, but what I neglected to tell them is that the core ingredient is… sweet potato.

Yup. Good ol’ sweet potato. I’ve actually read about it being a good base in a few vegan recipes, and while I was dubious, I think it works well! It’s very filling, holds together, and does tend to take on the flavours of what it is mixed with.

Don’t believe me? Try it yourself!

The original recipe is here, and a it’s very good post well worth a read.

Gluten-free and Vegan Chocolate Fudge

Ingredients:

  • 500g sweet potato, peeled and cubed
  • 8 medjool dates, pitted and chopped
  • 200g dark chocolate (dairy and gluten free, I used Lindt 70% dark chocolate, and I only used 150g. No, I didn’t eat the rest of it!)
  • 2 teaspoons vanilla extract
  • 1 tablespoon chia seeds
  • 4 tablespoons coconut milk
  • Pinch of salt

You can also add other slice and fudge-like things such as cranberries, chopped nuts, sultanas, coconut etc. I didn’t.

Method:

  1. Combine chia and coconut milk and set aside to soak.
  2. Steam sweet potato until very tender.
  3. Mash well.
  4. Add chocolate and stir until melted in.
  5. Add dates and stir.
  6. Blend all ingredients together until smooth, and stir in any extras.
  7. Pour and press into a lined slice tray, and refrigerate for a few hours before serving.

I’ll warn you, it is REALLY rich still. So keep your slices small.

Let me know what you think!

Gluten and dairy free carrot and zucchini muffins

Leave a comment

gluten and dairy free carrot and zucchini muffins recipe

As mentioned in my previous post, I seem to only cook new recipes and have time to blog on long weekends, now, so thank you very much to the Queen for having a birthday!

I’m really lucky to have a lot of friends who also like cooking (and eating) and sharing their healthy recipes, such as this one, thanks Jacqui!

I’ve been looking for a good vegetable-based snack recipe for a while that’s not uber expensive to make, and this one fits the bill!

Despite our oven being rubbish, they turned out really well. I think with a better oven they would have risen a bit more, but maybe let me know how you go…

Gluten and Dairy-free Carrot and Zucchini Muffins

Ingredients:

  • 2 cups almond meal
  • 2 whisked eggs
  • 1 tablespoon coconut flour
  • ½ cup  carrots, peeled and grated (this was about 1 smallish carrot for me)
  • ¾ cup zucchini, grated (this was about 3/4 of a regular size zucchini for me)
  • ¼ cup raw honey, melted
  • ¼ cup organic coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1/8 cup sultanas (optional, I actually had these out on the bench but forgot to put them in! Will have to try again with them)

Method:

  1. Preheat oven to 180 degrees celcius.
  2. Prepare muffin pan by placing liners in each hole (I found that my muffins stuck a bit, so maybe spray them with some olive oil spray first).
  3. Combine dry ingredients together in a mixing bowl (almond meal, coconut flour, cinnamon, baking soda and sea salt).
  4. Melt honey and coconut oil together, then allow to cool slightly (so you don’t cook the eggs) and combine them with the remaining wet ingredients in another bowl (eggs, raw honey, organic coconut oil and vanilla extract).
  5. Add wet ingredients to  dry ingredients and stir until combined.
  6. Add grated carrots, grated zucchini and sultanas, and stir all ingredients together.
  7. Using a tablespoon, add the mixture to each muffin liner. Each liner should be ½ to ¾ full.
  8. Place muffin pan in the oven and bake for about 25-30 minutes.