Raw chocolate fudge with green mandarin ganache

Gooey, rich + moorish. I CAN stop at one piece, as it is so satisfying!

This is definitely going to be served over the christmas festivites this year. A decadent, sweet treat that has some highly nutritional ingredients (cacao, coconut oil, cashews, walnuts) + is healthy-ish! 100% gluten free, dairy free + whole food based.

Can you believe that December is here on the weekend?! The actual official start of the festive season! I’ve  already started planning the christmas lunch menu, something that gives me so much pleasure! It is also my husband’s birthday on Christmas Day, so it’s always double the celebrations. I love, love this time of year!

ingredients

base:
2 cups raw cashews
2 cups organic shredded coconut *unsweetened
16 pitted dates
1 cup raw organic cacao powder
1/2 cup honey (can also use agave, or maple syrup – vegan)
1 tsp organic vanilla bean paste
1/2 tsp sea salt
1/4 cup roughly chopped walnuts

ganache:
1/4 cup organic extra virgin coconut oil
1/2 cup honey (can also use agave, or maple syrup – vegan)
1/2 cup raw organic cacao powder
8 drops doTERRA green mandarin essential oil *food grade (You can purchase here)

fudge:

Blitz the cashews + shredded coconut in a food processor until it resembles sand. Add the dates, cacao powder, sweetener, vanilla bean paste + salt. Process until a smooth, creamy texture is achieved.

Press the fudge into a lined loaf tin (I like nice, thick pieces) + press the walnuts pieces into the fudge all over. Place in the fridge.

ganache:

Wash out the food processor, then add the coconut oil, sweetener + cacao powder. Blitz until combined + silky. Add the green mandarin oil + pulse a couple of times.

Gently pour the ganache over the fudge, dust with a little cacao powder + place back in the fridge to set (a couple of hours). Cut into bite sized squares + store in an airtight container in the fridge for a week (if it lasts that long!)

As always, enjoy my loves.

In good health + pure happiness,

 

Kristy xx

 


 

 

Almond, choc + vanilla bliss balls

Mid afternoon nana nap calling you?

Naturally sweetened with dates, this is an energy booster that is good for you + delish.

A wholesome bite, on the go.

Make up a double batch + freeze so you have a healthy snack on hand whenever you need.

 


makes 20 

ingredients 

150g mix (raw almonds, raw cashews, sunflower seeds, black + white sesame)
250g pitted dates
2 tbsp organic raw cacao powder
1/2 tbsp cold pressed organic coconut oil
1 tsp organic vanilla bean paste

method

Dry toast your nuts + seeds in a pan for a couple of minutes, or until starting to turn golden.

Add all of the ingredients into a high powered blender. Pulse until the mixture comes together + everything is blended nicely.

Squeeze the mixture in your hands, as you form into balls.

Store in an airtight container in the fridge or freezer.

These goodies will last 1 week in the fridge.

 

With love + in radiant health,

Kristy x

Mocha pudding (slow cooker)

I bloody love my vintage ’70’s slow cooker (crock cooker). It’s at least 45 years old + never misses a beat. I inherited the orange goddess from my beautiful nan when she passed. I hope that it continues working for another 45 years! They certainly built things to last back in the day.

I must admit, I have used more modern slow cookers, but they tend to cook faster with the different technology. I like to be able to leave mine on all day when cooking a curry or the like. You hearing me?

In this recipe, I cook my pudding for 1.5 hours on a low setting … but, I would check regularly with your pudding if you are using a more modern cooker. You want it slightly firm, yet still gooey. There should be moist crumbs when you insert a toothpick in the centre.

The combination of coffee + chocolate is always a winner in my book. You can really taste the coffee in this dessert. I haven’t been shy with the quantity!

Pop this little number on when you are staring to cook dinner, so it will be ready when you have eaten + are sniffing around for dessert.

x

ingredients

serves 4 

1 cup gluten free all purpose flour
1/2 cup raw organic cacao
1 tbsp coffee ground (I used Yahava Espresso)
pinch sea salt
4 large free range eggs
1/2 cup organic coconut sugar
1/2 cup melted organic butter
1 vanilla bean

method

Combine the dry ingredients in a bowl.

In another bowl, whisk the eggs, sugar, butter and vanilla.

Add the wet ingredients to the dry and stir with a wooden spoon until combined.

Pour pudding mixture into your slow cooker (low setting). Cover + cook.

Serve immediately with ice-cream (I love almond milk/caramel – it’s dairy free), berries or chopped nuts.