coconut oil

Simple Vegan Oat Bars

It’s become a thing, but I guess it always has been a thing – tea and cake in the afternoon? Around 3 o’clock, a hot cuppa and some lovely oatiness in the shape and form of these simple vegan oat bars really does go down well. Or late morning, depends how you do things?
Out with the idea that oat bars (flapjacks to British folks) have to be greasy and buttery – out with that and in with coconut oil, sugar-free nut butters and unsweetened nut milks. The sweetness is coming purely from nature in other forms, just check out the ingredients list!

Simple Vegan Oat Bars Simple Vegan Oat Bars

You realise there’s a big plus to baking these and yes, apart from healthy vegan baking gone into these little beauties, they only take 20mins in the oven. Cool them on a rack or whatever you use and slice them! Great stored in the fridge until your next batch is made because….they aint gonna last too long 😉

So you’ve got the seeds, the cinnamon, the nut milk, the bananas…how is all this packed into these little innocent bars? Well they’re high up on the protein scale for a filling snack and we all know about the wealth of benefits associated with cinnamon to keep that blood sugar steady too. The bananas will also help for some slow release energy.
I’m not gonna lie, if you’ve no intention of enjoying these because they’re ‘healthier’ than other oat bars and just want a tasty snack, then just enjoy them for what they are and how they taste!

Simple Vegan Oat BarsSimple Vegan Oat Bars

Simple Vegan Oat Bars

2 cups rolled oats
1 cup dried fruit (raisins, sultanas, chopped dates/apricots
1 cup nuts/seeds (we used shredded coconut + sunflower seeds)
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup melted coconut oil
1/4 cup maple syrup/honey/agave syrup/date nectar
2 tablespoons nut butter
1/4 cup nut milk
2 ripe bananas, mashed

Method:

  1. Preheat oven to 190 ºC. Line + grease a square 20×30″ baking pan.
  2. Add the first 5 dry ingredients to a large mixing bowl + combine fully.
  3. Mix the remaining wet ingredients together + add to the dry oat bowl. Thoroughly combine until the mixture is fully coated.
  4. Transfer to the lined baking pan, flatten firmly + bake for 20 minutes. Allow to cool before slicing + store in the fridge.

Pumpkin Spiced Doughnuts with Coconut Frosting ( Gluten Free + Dairy Free)

Pumpkin Spiced Doughnuts

OK, so i’m sure you’re wondering how you make a ‘healthy doughnut’? Do they even exist? Of course! But aren’t they supposed to be an indulgent treat when you just need something sweet and comforting to eat?
Well these are both of those, combined we’ll call them a ‘healthy treat’ as they are just the treat you’re looking for with that afternoon tea or coffee – all the pleasure, none of the guilt!

Pumpkin Spiced Doughnuts

Using coconut nectar sugar, no dairy, pumpkin purée (with all the goodness of high fibre, heart healthy, mood boosting pumpkins) these are already set to be a satisfying nibble.
Always the coconut fan, using coconut oil & sugar gives these a great taste and texture alongside the cinnamon/nutmeg/vanilla – not a processed ingredient in these, too right!

The recipe makes 6 pumpkin spiced doughnuts, you may however be referring back to this recipe and letting your friends and family know that there is life beyond Krispy Kremes…

Pumpkin Spiced Doughnuts

Pumpkin spiced doughnuts

(makes 6)
1 cup oat flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
1/4 cup coconut sugar
1/2 teaspoon ginger, nutmeg + cinnamon

3/4 cup pumpkin purée
1 tablespoon flaxmeal + 1/4 cup coconut milk
2 tablespoons coconut oil
3 tablespoons maple syrup
1/ teaspoon vanilla extract

coconut cream frosting:
3 tablespoons coconut cream,1 tablespoon maple syrup, 1 tablespoon shredded coconut + 1/2 teaspoon vanilla extract

Method:

  1. Preheat oven to 180 ºC. Combine the flax + coconut water in a small bowl.
  2. Add the first 7 dry ingredients to a bowl + mix thoroughly.
  3. Add the pumpkin, oil, maple syrup + vanilla to the flax mixture + whisk well. Add this mixture to the dry bowl to produce a thick batter.
  4. Transfer the batter to a silicone or greased doughnut pan. Bake for 20 minutes or until inserted toothpick comes out clean.
  5. Blitz the icing ingredients together + smother. Eat any leftovers.

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Wholegrain Blueberry Banana Muffins

wholegrain blueberry banana muffins

Since I’ve been pregnant I literally cannot get enough of blueberries, it’s kinda weird the amounts I’m getting through! I must say I am getting a little sick of eating them straight from the box, plus I seem to demolish packets at a time. Naturally when it comes to recipes, I’m thinking blueberry dense muffins. It’s also nice to finally be craving something sweet as opposed to my oily and salty obsessions of late (okay I admit it, I’ve been hooked on crisps or potato chips or whatever!). So it just has to be a good solid muffin. Blueberries galore of course, like too many almost.

wholegrain blueberry banana muffins

But I hate (that word isn’t even strong enough) it when you get a ‘blueberry’ muffin and there’s like 3 solitary blueberries in the whole thing. It almost seems a tad on the criminal side and definitely a complete rip-off, an utter cheat. So I made sure this disaster would not happen here. Amen.

There’s actually nothing quite like warm wholegrain blueberry banana muffins, moist and fruit-packed and jam packed with the goodness of whole grains. I don’t know about you, but I enjoy sweet treats a lot more when I know they’re not full of white sugar, white carbs and toxic margarines. There doesn’t seem to be any excuses anymore as there are so many alternative flours and sweeteners out there now and not to mention a myriad of much healthier oils to substitute for margarine and butter. And I’m not saying this in a ‘oh she doesn’t know how to enjoy herself’ kinda way, but I reckon if it tastes better and it is in fact miles better for your body then it’s a no brainer, right?

wholegrain blueberry banana muffins

I used xylitol to cut the energy a little but regular raw sugar, maple syrup or agave would be completely fine. If you possibly can (‘cos I cannot) allow to cool before attempting to remove from papers. Just sayin’, as it’s kind of annoying when it all gets stuck in there and nobody likes sucking on a muffin case. Although I will do this if necessary.

wholegrain blueberry banana muffins

It’s one of those dry bits, wet bits, add-to recipes….easy peasy. Oh and it’s so quick, gotta love the quick ones.

It goes without saying these would be good with chocolate chips too but for me, it’s all about the blueberries right now. I’m sure it’ll be a new food obsession next week………….

wholegrain blueberry banana muffins

Have a great day 😉

Wholegrain blueberry banana muffins

makes 10

dry bits:
1 1/2 cups wholemeal flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup xylitol
wet bits:
1/3 cup coconut oil, melted
1 large banana, mashed (can be subbed with 1/2 cup apple sauce)
1 cup almond milk + 1 teaspoon apple cider vinegar
1 teaspoon vanilla essence
the best bit:
1 heaping cup blueberries (I used frozen)

Method:

  1. Preheat oven to 200 ºC + line grease or line a muffin tray with cases. Add the first 4 dry ingredients to a large mixing bowl + combine fully.
  2. Mix together the wet ingredients in a separate bowl + add to the dry ingredients to form a smooth batter.
  3. Fold through the blueberries + carefully spoon the mixture into the muffin tray to 3/4 full.
  4. Bake for 20-25 minutes until a toothpick comes out clean.
  5. Remember to allow to cool or else you’ll be sucking on a muffin case!

Raw Berry Coconut Cheesecake

cheesecake vegan

So, when you’re having hardcore meat and dairy lovers round for tea, what in god’s name do you make for them and more importantly what about dessert? You make this of course, this raw berry coconut cheesecake.

Yep, it’s vegan AND raw, so I’m breaking them in gently but boy it’s good and nuts don’t need cooking. This is pure heaven on a plate and our guests thought so too. Thank the lord.

vegan cheesecake

There’s something about inviting meat eaters round for tea, like I almost feel guilty about subjecting them to plant based food as a break from their meat twice-daily norm. Really, come on, it’s not that bad – some veggies just for one meal for one day of your life. I like eating this way, I know how good you can feel so for me I just cannot believe how much of a novelty it becomes for other people. Y’know – not having meat or dairy at lunch time is like, so weird? What’s happening to the world when we can’t seem to have a couple of animal free days a week? Ah man, c’mon stop breaking my heart.

cheesecake vegan

Who were these ‘people’ anyway? Russ’s parents, who love their meat and love their dairy desserts. The thing is we don’t actually broadcast our food choices unless at family occasions where we’ll always cater for ourselves and take an appropriate dish. I gotta say people are generally OK when you’re a vegetarian, ‘but you still eat dairy and eggs, right?’, followed by a deep breath and then an ‘oh good’ when you nod yes. That’s why we haven’t gone there with family, it really feels like treading cement so when Russ’s Mum asked whether we ate dairy and Russ answered no, I really was not prepared by the reaction which was a mixture of disappointment, disapproving, judgement, bewilderment and slight anger. Really, I was cringing inside and upset for days after. It was just plain awkward.

Anyway, I had to have a show stopping dessert, a dessert that says yep there’s no egg, milk or cream in me but geez i’m the best god damn cheesecake you ever ate. Period.

This did it. Thank you raw berry coconut cheesecake. You made my day. You made that cringeworthy moment not so bad.

vegan cheesecake

Raw berry coconut cheesecake

(8 slices)

crust:
1 cup almonds
1 cup dates
1/2 cup dried coconut
pinch of sea salt

cream:

2 cups cashews (soaked for 4 hours)
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup water
juice of half lemon
pinch of sea salt
1/2 teaspoon vanilla extract
1 heaping cup of berries (I used frozen raspberries + blueberries)

berries + raw coconut for dressing (entirely optional)

method:

1. In a food processor or blender pulse the nuts to a fine crumb. Then add the coconut, dates + salt continuing to pulse until a sticky smooth dough forms. I used a Vitamix so had the push the ingredients around a little to get it all smooth. Press mixture firmly, evenly + smoothly into a 7 inch springform pan.
2. Drain + rinse cashews. Blend with remaining cream ingredients apart from the raspberries. Pour half the mixture over the almond crust + place in the freezer for 1-2 hours.
3. Add the raspberries to the remaining cream mixture + blend to a pretty smooth mixture. Pour the pinky/purply cream over the cheesecake. Freeze for 4 hours until set or overnight.
4. Remove from freezer 2 hours before serving + top with delicious things like more berries + coconut.

 

 

Super Moist Wholegrain Carrot Cake + Why You Don’t Have to Ditch the Sugar!

Since being pregnant I am into Cake. Like really into it. But I’m also quite health conscious and I don’t see why my poor baby has to suffer processed white flours, refined sugars and trashy fats. But that’s fine because there is no need with cake like this, a cake that, to be quite frank is wholly acceptable to eat EVERYDAY – hell twice a day. What….I’m pregnant and finally past that nausea stage which means food is my friend again! There’s so much stuff out there suggesting we give up sugar, I agree, I really do but we don’t need to give it up 100% but rather the refined processed junk, yuk! I’m gonna tell you about sugar that is actually a health tonic- truly and sincerely. It’s all OK.

carrot cake vegan

So anyway, I made THIS fruit cake and it knocked my socks off (yeah I like old lady cakes mostly) but the thing is I ate most of it and that makes me feel bad cos it’s Russ’s favourite cake too. My excuse is pregnancy. No matter, I’m gonna make this badass snackage again and ice the hell out of it.

So this one’s for you Russ. Well just a slice or two maybe!

Sorry to go on but gosh I love small wonders like this….. a carrot cake that’s healthy as hell. Yeah yeah what does that even mean- it means this:

WHOLEGRAIN
NO REFINED SUGARS
ZERO TRASHY FATS
THERE’S VEGETABLES, OH AND FRUIT
HIGH FIBRE

vegan carrot cake

Now about the molasses…..hello…sugar with health benefits is good enough for me. This is the good stuff that’s left behind after we’ve taken the toxic stuff from sugar cane. It’s dark, rich, sweet, healthful- this IS the good, good, good stuff. With such a low glycemic load, it’s even fine for diabetics. Good for regularity if you know what I mean, owning 14% of our iron and 12% calcium needs in 1 heaping tablespoon and also linked to improved hair health. Blackstrap molasses are literally a health tonic. There you go, no need to give up sugar! Other lovely healthier alternatives to refined sugar are dates, xylitol and coconut sugar. Sugar is not evil 🙂 Just on the phone to Mcvities and Mr Kipling now to tell them, lol!

carrot cake vegan

And about the spelt flour…..I know it’s not strictly a GF flour but hey it’s pretty low in gluten and a breeze to bake with. You can literally sub white flour in EVERY recipe and it works brilliantly. It’s tasty too, like in a sweet nutty way. The truth is I wanted to add walnuts but I was out, I think I ate them on my porridge so I used coconut and I was loving it.

Fear not, it’s not one of those – ‘this tastes healthy’ cakes. It IS NOT at all.

Vegan Carrot Cake

Super moist wholegrain carrot cake

1 heaping cup coarsely grated carrot
3/4 cup raisins
1 1/4-1/2 cup water
1/2 cup molasses
30g vegan butter or coconut oil
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups spelt flour
1/4 tsp salt
1/2 tsp bi-carb soda
1 teaspoon baking powder
1/2 cup shredded coconut

Method:

1.  Preheat oven to 160ºC. Combine first seven ingredients in a saucepan. Stir over a low heat until smooth, simmering + the dried spices are dissolved.

2. Allow to cool. Stir in sifted flours, salt & baking powder + soda with coconut.

3.  Pour into well greased 7″ cake tin.

4.  Bake for 1 ¼ hours. Remove. cool. Tuck in. Save some for others.

Dairy Free Chocolate Birthday Cake

No not my birthday, mine’s July! I took this to my brother’s 40th tea party at my Mum’s house. She’s a good kid.

vegan birthday cake

So yeah, when you go over to the vegan side, mainstream cake is like really hard- eggs, butter, milk etc. It’s one big animal party in a cake. The thing is I like some chocolately dense cakeage and I knew I had to do something about it, so I made this. It really is like your average sponge, nothing ground breaking but hey I wasn’t trying to break any plant based cake ground but rather master a simple Chocolate Cake. I just swapped each animal ingredient for a plant ingredient such as coconut oil and nut milk. YUM! Of course I topped it with kiddy sprinkles, I was trying to be popular 😉 and make an appealing looking chocolate cake.

Vegan birthday cake

The other thing is I am pregnant, 5 months pregnant and I figured I will soon have the responsibility of being able to knock up a chocolate sponge that’s delicious and healthy too. C’mon, what Mum can’t make cake? Crikey, still can’t get used to that word.

I love how this is wholegrain with no dairy and no unrefined sugar. I know a few peeps who would knock me for this in a ‘oh let your hair down girl, it’s a birthday!’ I just say ‘bugger off’, life’s already short and ‘my’ cake is delicious and healthy and the bonus is it wont make you feel sluggish, collapse your bowls later in life, or cause a nice bit of type 2 diabetes. Steady on!

Vegan chocolate cake

It’s so easy too and takes 3 minutes to knock up with ALL the ingredients available at your local Sainsbury’s. The thing is if you don’t have coconut oil, use another vegetable oil such as canola, same goes for xylitol, just use raw cane sugar or maple syrup (but please do get involved with xylitol as it’s truly amazing stuff).

Not having an overly sweet tooth, chocolate cake has been on my to do list for a while, yeah who else can say that?! Anyhow, it’s done now and the result was: SUCCESS.

Vegan birthday cake

I have 4 nieces and they all ate this…..and enjoyed it too. There was a non vegan sponge and carrot cake too at the party. Fact is THIS vegan birthday cake got eaten first, seriously! Ashamed to say this recipe makes a pretty small cake, so next time I plan to double the ingredients and sandwich two seven inch cakes or make a larger single layer!

My work here is done.

Vegan birthday cake

Vegan Chocolate Cake

(8 slices, big ‘uns)

1 1/4 cups spelt flour
3/4 cup xylitol
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup almond milk
1 tsp distilled white or apple cider vinegar
1 tsp vanilla extract
1/3 cup coconut oil

chocolate topping:

4 tbsp margarine
1/2 cup xylitol
2 tbsp almond milk
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract

sprinkle with anything

method:
1. Preheat oven to 180 º CELSIUS. Sift flour, baking powder + cocoa into a large mixing bowl. Add the xylitol + salt, combining thoroughly. In a measuring jug, mix the remaining ingredients + add to the dry mix. Using a whisk, combine the mixture thoroughly resisting the urge to drink it all.
2. Transfer to a greased 7 inch cake tin. Bake for 30 minutes.
3. Remove + cool completely.
4. Meanwhile, combine all the chocolate topping ingredients in a small pan over a high heat and stir until smooth, silky + fully combined. This will thicken as it dries so glaze cake within 5 minutes + top copiously with yummy things like berries, cocoa nibs, sprinkles or anything that takes your fancy.

Spiced Cabbage Fritters

I’ve been home from India a month now and I’m still not craving indian food, oops, potential overload maybe!? Oh god, what have I done to myself, I fear I will never eat a bowl of dahl again :-O This is weird for me as I’m usually a 2 curries a week kinda girl so in an attempt to kick start my curry love this recipe is very lightly spiced but more about the fresh ingredients than heavy spices. Actually, would we even call this Indian? Ummmm perhaps not, maybe just a jazzed up veggie fritter with cumin and turmeric.
vegan cabbage fritta
Anyhow, this recipe is perfect for using up excess veggies in the fridge or an excellent way to bump up your fruit and veggie intake with four delicious helpings of vegetables in a comforting indian spiced fritter. Yep, four! It’s got cabbage in it, I really like cabbage a lot!

DSC_9863

This is definitely a weekend snack, or a simple starter, or perhaps a nice addition to brunch! Whatever the meal it’s a light and easy recipe that’s versatile too and more importantly utterly delicious. I love dishes like this but usually find that restaurant style versions are deep fried in who knows what oil and contain very little in the way of fresh vegetables and more in the way of flour and eggs.

cabbage fritta

This is different, what with it’s four servings of veggies these are packed full of vitamins and minerals, they’re dairy and gluten free, low fat and contain zero grain! Woooohoooooo! Let’s get frittering!
cabbage fritta

Spiced cabbage fritters

(makes 10-12 fritters)

2 heaping cups finely shredded savoy cabbage
2 small carrots, thin slivers using a veggie peeler
1 small onion, sliced finely
2 handfuls kale, shredded
2 tablespoons chopped coriander
1 cup gram flour
1 flax egg (1 tablespoon flaxmeal to 3 of water)
salt + pepper
1/2 teaspoon turmeric
1 teaspoon cumin seeds
3/4 cup water

Method:

1. Add all the prepared vegetables to a large mixing bowl + combine well.
2. Meanwhile combine the remaining ingredients in a seperate bowl to make a thick pouring batter. Add to the veggies + ensure the veggies are fully combined with the batter.
3. Heat coconut oil in a large frying pan + transfer 1/4 cup size helpings of the batter, pushing down with a spatula. Allow to brown and set before flipping to cook the other side.
4. Transfer fritters to a warm oven + continue cooking the fritters until the batter is no more. Serve warm with yoghurt, chutney, ketchup or whatever takes your fancy,

Sugar + Dairy Free Chocolate Coconut Freezer Fudge

coconut topped vegan fudge

Imagine a recipe which took just a couple of minutes to throw together, was full of nothing but whole, healthy, superfood ingredients and was tasty as hell.No dairy, no sugar fudge

This sugar + dairy free fudge is one of those recipes. Zero added sugar and no dairy. 100% natural ingredients. Yummy. Yes it’s possible. Oh my oh my!!Sinless fudge

I don’t know anyone who doesn’t like fudge including me but have you try finding dairy free fudge in the supermarkets? I can’t. Plus, most fudge is packed full of sugar, so much so it’s often far too sweet. This chocolate coconut fudge is rich, deeply chocolatey, and just sweet and creamy enough. That’s all I’m asking for and this delivers.A slab of sinless fudge

I really love chocolate and coconut as a combo (hello bounty) and the coconut gives this fudge a creamier nuttier taste to make up for the missing dairy. I prefer using apple sauce as a filler/sweetener as I find banana can give a strange after taste, especially if it isn’t really really ripe. This should be stored in the freezer and removed 10 minutes before eating to allow it to soften slightly. Please don’t expect a replica of pick ‘n’ mix fudge as this is entirely different, for a start it really is good for you and is best enjoyed cold from the freezer.Coconut chocolate fudge......sinless

Sugar + dairy free chocolate coconut fudge

(makes 6 squares)

4 tablespoons coconut oil
2 tablespoons finely shredded coconut/powder (blend if it’s too coarse)
2 tablespoons coconut milk
1/4 cup apple sauce
1 tablespoon cocoa
pinch fine sea salt

method:

1. Gently melt the coconut oil over a low heat. Meanwhile add the coconut powder + milk to a cup + microwave for 30 seconds. It should be like a thick paste.
2. Add the coconut paste + the remaining ingredients to the pan + stir well to fully combine.
3. Transfer to a parchment lined container, sprinkle with coconut if desired + freeze for 30-60 minutes.
4. Remove from the freezer, slice + devour. Store in the freezer + remove 10-15 minutes before eating.

 

 

Grain Free Chocolate Cup Cake (Gluten free + Vegan)

grain free chocolate muffin

I’m still on a quest to perfect my grain free, eggless muffin – just those words themselves sound challenging. I like a challenge and I’m so there on this one because these are oh so light and fluffy despite not having the ‘hold together’ sticky doughy substance of a regular egg based muffin. I don’t think they’re supposed to though, hello – eggless, grainless……but but but these are whole food cup cakes, 100% plant powered and healthy as hell – they’re not meant to be like those other ‘plastic’ muffins. These grain free chocolate cup cakes hold themselves together just fine. C’mon, almond flour, coconut flour and cocoa are fully involved, enough said.grain free chocolate muffins

And they are so worth it. So wholesome. So smooth. So chocolatey. So low in sugar yet high in protein with none of those nasty trans fats but rather a little of the heart healthy ones. Just the ticket to get you through til teatime. These grain free chocolate cup cakes don’t need icing per se but really, what does need icing? Everything of course, including these! This simple chocolate icing is rich, silky and very chocolatey, taking these from tasty to damn right delicious. A good place to be.chocolate grain free cup cake process

I love topping mine with coconut (in any form), goji berries, crunchy seeds and dark chocolate chips. You just top yours with whatever takes your fancy.chocolate grain free cup cakes

Grain free chocolate cup cakes

(makes 10)

3/4 cup almond flour
1/2 cup coconut flour
1/4 cup cocoa powder
1 teaspoon of baking soda + bicarbonate soda
1/2 teaspoon salt
1/2 cup sugar
1 1/4 cups almond milk
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons coconut oil, melted
1 flax egg or regular egg (1 tablespoon flaxmeal: 3 of water)
1/4 cup non dairy yoghurt
1/4 cup apple sauce

icing:
1 tablespoon coconut oil
1 tablespoon maple syrup
1 tablespoon cocoa powder

1. Preheat the oven to 180 ºC. Add all the dry ingredients to a bowl + combine well. Whisk all the wet ingredients in a separate bowl + add to the dry mixture. Combine thoroughly but do not over mix. Depending on the brand, coconut flour has a tendency to absorb liquid so you may need to add a little extra milk.
2. Line a muffin tray with 10 cases + spoon the mixture into the tray.
3. Bake for 30 minutes or until a toothpick comes out clean.
4. Allow to fully cool before icing.
5. Combine icing ingredients over a low heat + spoon over each cup cake. Top with whatever tickles your fancy. Allow to set.

Healthy Peanut Butter + Chocolate Fudge (No Dairy or Sugar)

peanut butter fudgeOh Fudge! Natural, healthy, creamy, nutty, smooth and chocolatey fudge on tap straight from the freezer. Oh yes please. But this is not not your average fudge, this is as healthy as fudge can get…………

there’s no cream, no butter, no dairy at all and no added sugar but rest assured it IS fudge, honestly. And not plain old fudge but delicious peanut butter and chocolate chip fudge. Yum please. slab of fudgeDSC_9058

I really like this recipe, it’s quick + easy and requires no thermometer monitoring like conventional fudge and guess what – this makes you feel real good after eating it. Right on. Keep it in the freezer for a handy grab it when you need it fudge fix. There’s no sugar in this recipe but you can sweeten it to suit your own tastes with your favourite kind. Maple syrup is lovely. Maple syrup and pecans would be lovelier!fudge chunks

Guess what, this freezer fudge is super adaptable too. Any nut butter would be delicious as would cocoa powder for a rich chocolate twist. Walnuts (any nut!) and coconut would be yummy additions too. Swap the banana up with 1/4 cup apple sauce for an equally delicious version. Just make your own fudge.DSC_9067

Healthy peanut butter fudge

(makes 12 squares)

1 small or 1/2 large banana, chopped
1/2 teaspoon fine sea salt
2 tablespoons smooth natural peanut butter
2 tablespoons coconut oil, melted
1/4 cup dark dairy free chocolate chips

Blend all the ingredients apart from the chocolate chips until smooth. Smooth into a parchment lined baking tray + stud the fudge slab with chocolate chips. Freeze until hardened + slice into desitred size. Store in the freezer or fridge.

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