Vanilla miso tahini fudge

VEGAN | GLUTEN-FREE | NUT-FREE | DAIRY-FREE | EGG-FREE | LOW FRUCTOSE | IQS APPROVED | 6 INGREDIENTS ONLY | ONE PAN ONLY

I become innovative when I am craving something sweet – which is a dangerous attribute to have! After scanning the pantry, I came up with this combination which is incredibly fudge-like but without any sugar, dairy, preservatives, colouring & minimal plastic packaging (my other passion currently is the environment). The only ingredient that comes in plastic is the Miso paste.

INGREDIENTS
100g tahini
80g coconut oil
35g coconut butter
1 1/2 teaspoons rice malt syrup
1 teaspoon miso (I love Spiral Foods)
1/4 teaspoon vanilla powder (I use Heilala)

METHOD

  1. Melt coconut butter, coconut oil & miso on a low heat. I never bring any part of this recipe above a low heat. I find the Miso doesn’t completely mix in which gives the fudge some lovely salty pops
  2. Once almost all melted, tip in the tahini & sprinkle in the vanilla
  3. once all mixed together, turn off the heat & stir through the rice malt syrup
  4. You can let it cool slightly, then pour into silicone moulds. I recommend placing the silicone mould tray on a chopping board so it doesn’t bend/spill when you’re lifting it into the freezer. Seeing as it is halfway to Christmas, I thought I’d give my Christmas tree moulds a go 😉
  5. Depending on the size of your mould, these can be ready in as soon as 30 minutes.

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Low-fructose vegan caramel slice

VEGAN | GLUTEN-FREE | DAIRY-FREE | CANE SUGAR FREE | LOW FRUCTOSE

Yep, that’s right – a low fructose caramel slice that contains no gluten, dairy, cane sugar or dates.

BASE
1/3 cup almond meal
1 tablespoon coconut oil
Sprinkle of vanilla powder
Sprinkle of salt
The base doesn’t need any sweeteners as the ‘caramel’ & chocolate layers contain no-fructose rice malt syrup. The coconut oil binds the almond meal

CARAMEL LAYER
1/3 cup almond butter
1/4 cup coconut yoghurt (I used coyo)
1 tablespoon rice malt syrup (I always use Pureharvest)
1 tablespoon coconut oil

CHOCOLATE
1/3 cup cacao
1/3 cup coconut oil OR cacao butter OR a combination – personally I prefer cacao butter to coconut oil in home made chocolate; it also works better as it has a higher melting point so won’t melt on those hot summer days.
1 tablespoon rice malt syrup
1 tablespoon tahini (not essential if you don’t have it, just gives it a ‘creamy’ texture)

  1. METHOD
    For the base, simply mix the almond meal, melted coconut oil, vanilla powder & salt in a mixing bowl.
  2. Press the mixture into a vessel of your choice lined with baking paper – I recommend a square or rectangular glass dish in order to cut it easily. The one I used was approx 14cm x 14cm. Then pop this into the freezer
  3. For the middle layer, pop the almond butter & coconut oil into a small pan & put on the lowest heat. Warm it up until it mixes easily. Turn off the heat & stir through the coconut yoghurt & rice malt syrup. Using a spatula, spread this over the almond meal layer & pop back in the freezer
  4. Wait one hour or longer for the caramel layer to set in the freezer, then make the chocolate layer: in the same pan (don’t worry if there are some dregs of the caramel) – on a low heat, mix cacao, coconut oil/cacao butter, tahini & rice malt syrup until well combined. Pour the mixture onto the caramel layer & you guessed it, pop it back in the freezer for about one hour.