Tahini and Rose Fudge

I used to only ever have tahini with savoury foods- the usual suspects of hummus and baba ganoush. However,more recently I’ve been lobbing it onto just about anything, sweet food included. I don’t know what happened, if it was subliminal messaging or what but I just got a hankering for the stuff one day and decided to go with it. The bitterness of the tahini pairs so well with anything sweet, particularly fruit (fresh or dried), but it’s even better with honey.

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I decided to keep things plant based and pretty simple here. The addition of rose water gives a little something extra but be VERY careful you don’t add too much. Otherwise you’ll end up with soap flavoured fudge on your hands. Now I don’t like waste but even I wouldn’t eat that.

Yes it’s plant based but it’s still high in fat and high in sugar, full disclosure here. As with any sweet treat “free from” or not portion control will keep you right. Though I will admot it’s hard with these little fellows.

Tahini and Rose Fudge

Ingredients:

¼ cup of Tahini

¼ cup of Cashew Butter

¼ Cup of Coconut Oil

¼ Cup of Honey

¼ teaspoon of Sea Salt Flakes e.g Maldon Salt, plus additional to sprinkle on top.

A few drops of Rose Water

Optional: Rose petals to decorate.

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Method:

  • Line a loaf tin with greaseproof paper.
  • Place all the ingredients, except the rosewater, into a  heavy based saucepan. Put the pan over a low flame on the hob and let everything melt together.
  • Once everything is melted and combined, add in your rosewater. Start with a drop or two and then increase to your own taste.
  • Pour the fudge mixture into a loaf tin into the loaf tin, sprinkle on some additional sea salt and optional rose petals.
  • Put the fudge in the fridge and allow to chill for at least and hour until it’s set enough for you to slice.

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This fudge doesn’t like heat so try not to over handle it or leave it sitting at room temperature too long. II urge you to make this, such a tasty little treat to have waiting in the fridge, all made with minimal effort.

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Spiced Carrot and Apricot Bites

 

You may or may not have realised that I love my raw food bars or energy bites. The best grab and go snacks out there that aren’t full of junk. At the moment I’m running from one job and another with little time in between. I need something quick that’s going to give me a good boost of  energy but also something that isn’t going to be super heavy in my stomach. Especially important if I’m going to practice/teach yoga or go for a run.These bites are packed quick and slow release carbohydrates making them perfect choice and a perfect furl for a workout.

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I wanted to make some nut free bites for a change, though you can always add a handful in or sub the tahini for your nut butter of choice. I love cardamom and will always put in 4 pods. If your not so swung on it start with 2 pods and increase to your own taste.

Spiced Carrot and Apricot Bites (Makes 12)

Ingredients:

1 Cup of Oats

½ cup of Medjool Dates (Roughly 5 dates)

½ Cup “ready to eat” Dried Apricots

½ tablespoon of Tahini or Coconut Oil

¼  teaspoon of Lemon Zest

¼ teaspoon of Salt

1/2 teaspoon of Vanilla Extract

2-4 Cardomom Pods, seeds removed

1 teaspoon of Cinnamon

¼ teaspoon freshly grated Nutmeg

¼ teaspoon of Ground Ginger

½ cup of grated Carrot

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Method:

  • Place the oats in a food processor and blend until they form a flour. Tip the flour out into a bowl and set aside.
  • Now place the rest of the ingredients, except the carrot, into the food processor. Blend until a rough paste is formed and the ingredients and completely mixed.
  • Now you can add the oat flour and grated carrot into the mixture and  blitz until everything is combined.
  • Take a small spoon of the mixture and roll it into a ball between the palms of your hands. Continue to do this with the rest of the mixture.
  • Place on a plate (or into a lunchbox) and allow to cool in the fridge, option always to skip this step and chow down on them straight away.

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I grab two of these for a snack on my way out the door in the morning or evening. They’re great crumbled into yoghurt for an easy breakfast or more substantial snack.

Have a great week! x x

Chestnut Bites

 

I’ve an absolute hoard of cooked chestnuts left over from Christmas. I saw vacuum packs of them on offer and stocked up not remembering that I was going to be away for the entire Christmas period. Not being one to waste a food item I decided to work on a tasty sweet treat to satisfy those afternoon cravings.

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I made a batch of vegan chestnut truffles at Christmas as a dairy free after dinner option.  I totally made up the recipe as I went along and though they were good I think I over complicated things. I thought I could make a much simpler version using less ingredients and less added sugar. The bites I made at Christmas were covered with dark chocolate but to make these more of an everyday treat I’ve omitted that step. To be perfectly honest I don’t think it’s necessary and I prefer them without, call me boring.

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Chestnuts are low in fat making them a very welcome addition to my January diet. I’ve got to face the Christmas over indulgences head on and make compromises, for a very short period only. These little bites don’t make it feel like you’re making a compromise at all and really hit the spot.

Chestnut Bites (Makes 15)

Ingredients:

  • 1 cup of cooked Chestnuts, I use the vacuum packed for ease.
  • ½ Cup of Raisins
  • 1 tablespoon of Coconut Palm Sugar, or alternative e.g soft brown sugar
  • 1 ½ teaspoons of Cinnamon
  • 1 teaspoon of Orange Zest, freshly grated
  • ¼ teaspoon of Salt

Method:

  • Place the chestnuts into a food processor and blitz until they form a fine crumb
  • Next add in the remaining ingredients and blitz until  the ingredients are combined and the mixture is combined starts to stick together, about 2 minutes.
  • Next take small spoons of the mixture and roll it together in your hands to make ball. Continue to do this with the rest of the mixture.
  • Place the balls on a plate and cover with cling film. Put them in the fridge for a minimum of 2 hours to firm up.

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These will be good in the fridge for about a week but I doubt they will last that long. I hope you all have a lovely start to the New Year.

Foddiedee x

Cacao Orange Bliss Balls

Bliss balls, they had to be the first thing I made in my brand spanking new Magimix. When the display model is on sale for better than half price it’s a total no brainer. How I have survived this long without one I will never know. Moving swiftly on from the excitement lets get back to why we’re all really here.

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These little nuggets are the perfect afternoon pick me up, just one of these is enough to get me through that 3 pm. slump when I just need something, anything to get me to the end of the working day. Cacao Orange is my jam and these delicious, fudgey little morsels hit my chocolate orange soft spot just right.

Medjool dates aren’t always available so you can use any soft dates you can find. I found Iranian dates in my local shop which are just heaven. If the dates you are using aren’t very soft tip them into a bowl and cover with boiling water. Set aside for 14 minutes then drain and us in the recipe in place of the Medjool dates.

Cacao Orange Bliss Balls (Makes 15)

Ingredients:

1 Cup of Cashew Nuts (Unsatled, unroasted)

1 Cup of tightly packed Medjool Dates (Really squash them in, it’s approximately 250g)

1/3 Cup of Raisins

4 Tablespoons of Cacao (you can use coco but you may need less, I haven’t tried it this way)

1 Teaspoon Orange Extract

1/2 Teaspoon of Salt

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Method:

  • Place the cashew nuts into the food processor and grind until they turn into a fine powder.Tip the ground cashews out into a bowl and set aside.
  • Next-throw the dates and raisins into the food processor and blend until they are broken down into a smooth paste. The dates don’t take much blending and may form a clump in the blender, don’t fret this is normal.
  • Now place place the ground cashews into the date and raisin mixture along with the cacao, orange extract and salt. Blend everything until completely combined.
  • Take around a tablespoon of the mixture and roll in the palms of your hands to form round balls. The shape doesn’t really matter that much, make square of whatever you like.

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You can serve these up as they are or for an extra little flare roll the balls in cacao powder or some ground cacao nibs(highly recommended).

They store really well in an air tight container fro about a week, though if you’re anything like me like me they won’t make it past midnight.

Coconut, Mango and Cashew Energy Bites

It’s no secret that I am beyond obsessed with nut butters. I’ve dedicated a whole shelf  to them in my cupboard, which kind of happened by accident  but I feel they deserve it. I’m loving cashew butter this week and decided to use it to make these morsels of deliciousness.

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I’ve seen a lot of “bliss balls” and “energy bites” out there but most of the recipes require a food processor which isn’t necessarily a kitchen gadget that everyone has. So, I set myself a task to make equally delicious treats with minimal effort and, best of all, less washing up. You can use oat flour or fine oats instead of grinding up oats if you want to keep it completely food processor/ blender free.

It’s no big secret that I am a HUGE fan of oats. They’re such a versatile ingredient and are an excellent source of fibre.  There are two types of fibre in oats. The soluble fibre, which can contribute to lowering your cholesterol,  and  the insoluble fibre to keep you regular. Winning!

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Do try and get soft mango if you can, usually in the whole foods section at the supermarket. I’ve used properly dried mango before and It was so hard I was chopping it up for days. If you can’t get mango any dried fruit would work, apricots, apples, dates, pineapple, us your imagination and go wild!

So enough of the small talk lets’s get to the main event.

Coconut Cashew Energy Bites (Makes 15-20 Bites)

Ingredients:

  • 1/2 a Cup of Cashew Butter ( 1 x 170g Jar)
  • 1/2 Cup of Oats
  • 1/4 Cup of Dessicated Coconut
  • 1 tablespoon of Honey
  • Pinch of Salt
  • 1 teaspoon of Vanilla Extract
  • 1/2 a Cup of Soft Dried Mango, chopped into small pieces
  • 1 tablespoon of Chia Seeds (optional)
  • 1/2 a Cup of Dessicated Coconut for coating

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Method:

  • Place the oats into a food processor and blitz for 2-3 minutes until a flour is formed.
  • Tip the oats into a mixing bowl and add in the remaining ingredients. Stir well until everything is combined.
  • Divide the mixture out into 15-20 portions.
  • Take a portion and roll it between your hands to form a little ball, set to one side. Do the same with the other portions.
  • Place the additional dessicated coconut onto a small plate. Take one energy bite, drop it into the coconut and toss it around until it is fully coated. Do the same with the rest of the bites.
  • Place in a tuppaware and keep in the fridge until you are ready to devour them.

These are great on-the-go snack and perfect for satisfying that 3PM sweet craving. You really only need one or two at  time, it’s in the  name “energy bite”,but that’s easier said than done. Give them a go and let me know what you think. Happy Saturday x