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 šŸ˜‰
  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.

ANZAC cookies | vegan

I love the tradition of baking ANZAC cookies. Today was a matter of what I had in the pantry to make a new version. They got a big thumbs up from my sons so I am thinking they would also be a good treat for school lunchboxes.

INGREDIENTS 

1 1/4 cups oats (I recommend organic)

1/2 cup quinoa flakes

1 tablespoon chia seeds

1 tablespoon shredded coconut 

2 1/2 tbspns coconut oil, melted

3 tbspns rice malt syrup (I use Pureharvest)

1/2 tspn vanilla powder (I recommend Heilala)

METHOD

1. Stir together all ingredients in a mixing bowl.

2. If the mixture isn’t coming together easily, put it in the fridge for 15 minutes. In the meantime, turn the oven to 160 degrees.

3. The mixture is quite sticky – form into 8 cookies. Cook for 15 minutes. They start to turn a little brown on the outside when cooked. 

4. When you remove them from the oven, let them cool entirely before removing them from the baking sheet. 

vegan cashew cheezcake

Before you judge me about using the word “cheezcake”, it’s purely to get across a point about it not actually being cheese or animal based at all. This vegan cake, to me, is more like an ice-cream (or should that be ice-CREEM) cake.

This is my first attempt at making my own cheezcake, with my guess at what quantities are required.

WARNING: before you think that you’re going to make, then eat this bad boy today, unfortunately you will need to soak the cashews overnight so get cracking now!

For the base

1 cup almond meal (I used Naked Foods)
2 tablespoons rice malt syrup (I used Pureharvest) or for strict PALEO replace with an alternate sweetener but it will no longer be low fructose
2 tablespoons coconut oil
2 tablespoons cacao (I used Naked Foods)

For the filling
4 cups organic raw cashews (I used Naked Foods)
1/2 cup rice malt syrup
4 tablespoons coconut oil
1/4 cup + 2 tbspns plant based milk (I used Pureharvest almond milk)
1/3 cup cacao
1/4 cup raspberries

METHOD
1. Soak the cashews in water overnight in 2 seperate containers, each with 2 cups of cashews. This is because we are doing 2 separate layers

I highly recommended not soaking much longer than 12 hours. Mine started to get little purple ‘veins’ on them (I soaked for 24 hours) which I have since researched & seems to be quite common (see below pic)

 

2. Line a round tin with baking paper

3. Make the base first – blend all ingredients in a food processor until it looks like (a very delicious version of) dirt – in little clumps.

4. Press the base into the tin lined with baking paper. I used my fingers to get it right to the edges & then used a fork.

5. Throw this in the freezer

6. While the base is freezing, throw one lot (2 cups) cashews DRAINED cashews in the blender with 1/4 cup rice malt syrup, 2 tbspns coconut oil, vanilla & 2 tbspns almond milk. Blend until smooth.

7. Remove the base from the freezer & sprinkle over the raspberries

8. Pour over the vanilla cashew mix, spread as evenly as possible, then place back in the freezer

9. Do not clean the blender – tip 2 cups cashews (drained) into the blender, followed by 1/3 cup cacao, 1/4 cup rice malt syrup,  2 tbspns coconut oil, 1/4 cup almond milk. Blend until smooth. I’m warning you now, I was a cashew butter cynic before, but this stuff is addictive. Don’t lick the spoon til the end or none will make it into the cake tin.

10. Once blended well tip the cashew chocolate  back into the measuring cup. Once the vanilla layer is frozen (1-2 hours), pour the chocolate layer over, then put back in the freezer for 2-4 hours.

Home made low-fructose vegan chocolateĀ 

There’s something very dangerous I need to tell you: how to make your own vegan chocolate. At home. In 5 minutes.

Keeping in line with my name, it also contains 6 ingredients only.

INGREDIENTS

150g (3/4 cup) cacao butter. I use Naked Foods this time.
40g (1/2 cup) cacao
35g (3 tbspns) chia seeds
100g tahini. This time I used the Woolworths Macro organic brand.
75g (1/4 cup) Pureharvest Rice Malt Syrup
Optional: 1 tspn vanilla powder (I use Heilala) &/or 3 tbspns desiccated coconut

METHOD

note: I never bring this recipe to boil, it remains on a heat just high enough to melt cacao butter

1. Melt the cacao butter on a low heat.
2. Once melted, add in the tahini, cacao & chia seeds. Add the vanilla powder here if you are using it.
3. Remove from heat & stir in the rice malt syrup. Taste to see if you feel it needs to be sweeter.
4. Pour into moulds – I used a silicone cake loaf ‘tin’ & some individual silicone muffins holders. Place straight into the freezer & leave for a minimum 40 minutes.