Foodie Friday: Almond & Cranberry Fudge (Vegan / Dairy-Free recipe)

Rarely has a Christmas gone by where I haven't eaten what seems like my body weight in Fudge, and this year I decided to make my own to go alongside the other sweet classics of Shortbread, Chocolates and everything else...! As always, this recipe has a healthier twist to it and is both dairy-free and vegan-friendly.

There are loads of healthy fudge recipes online and whilst it won't taste the same as that classic combo of using mountains of butter and sugar, it does hit the spot when you want something sweet and indulgent to nibble on without experiencing a sugar crash later on!

Here I've used Coconut Oil and Maple Syrup instead, which transforms the fudge to an almost 'melt-in-the-mouth' texture that doesn't stick to your teeth. The addition of some tiny pieces of dried Cranberries adds further texture and flavour, and of course, an essential Christmassy vibe :)

Try it and enjoy - it's so easy to make!

Ingredients

• 250g Almond Butter (I used Meridian)
• 3 tbsp Coconut Oil
• 1-2 tbsp Maple Syrup, depending on your sweet tooth
• 1 tbsp finely chopped Dried Cranberries
• Pinch of Sea Salt

Method

• Line a small loaf/bread tin with parchment paper and set aside.
• Add the Coconut Oil and Maple Syrup to a small saucepan over a low heat and gently melt for around 2-3 minutes. 
• Next, add the Almond Butter, folding it into the melted mixture with a spatula until smooth and fully combined. Then stir in the Dried Cranberries and Sea Salt and remove from the heat.
• Pour into the lined loaf tin and pop into the freezer to set for at least 30 minutes.
• Remove from the freezer, lift out of the tin and carefully chop the set fudge into small bite-sized squares. Enjoy!

Storage tip: Keep in a sealed container in the fridge for a week or in the freezer for up to a month.

Have you tried making a healthier type of fudge before?

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Foodie Friday: Brazillionaires Shortbread (Meridian recipe / Vegan)

This twist on the classic Billionaire's Shortbread makes good use of one of the most underrated types of nut butter (Brazil Nut Butter) and is easily made with just six ingredients.

I was in the mood for something that was a little bit biscuity, a little bit chocolatey and a little bit nutty the other day, and found this recipe online which ticked all of those boxes! Created by Meridian Foods, it uses their amazing Brazil Nut Butter as a tasty key ingredient, and no, this post isn't sponsored (although if Meridian want to get in touch, you guys know how to email me!), I just absolutely love Brazil Nut Butter and rarely see it mentioned anywhere, so I felt compelled to give it a shoutout!  

Although this recipe is a no-bake one, it does require some freezing time to set everything together, but it doesn't take too long and the results are well worth the wait. These are perfect for popping into your lunchbox or nibbling on when you're feeling peckish, and you can cut them up into bars or smaller chunks to suit your snacking needs.

Ingredients: (makes around 10-15 pieces depending on how big you want them)

• 100g Raw Whole Oats
• 100g Ground Almond
• 2tbsp Agave or Date Nectar
• 50g Coconut Oil
• 90g Brazil Nut Butter
• 100g vegan Dark Chocolate

Method:

• Line a loaf tin or similar sized tupperware with greaseproof paper. 
• Whizz the Oats in a blender until they are a similar consistency to the Ground Almonds. Add the Agave Nectar and the Ground Almonds to the blender, whizz again and then add 3 tbsp of cold water. Blend until the mixture starts to form clumps.
• Press the blended mixture into the lined tin and freeze while you make the next layer.
• Melt the Coconut Oil and combine with the Brazil Nut Butter. Spread over the frozen oat base and return the tin to the freezer.
• Break the Dark Chocolate up into chunks and place in a heatproof bowl over a pan of gently simmering water to melt. Once melted, remove from the heat and allow to cool for a few minutes.
• When the Brazil Nut layer has set, pour over the melted Dark Chocolate and spread to the edges. Place it back into the freezer for an hour. Remove and cut into bite-sized pieces. Enjoy!

Storage: Keep in the fridge in a sealed container for up to a week.

Have you ever tried Brazil Nut Butter?

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Foodie Friday: Sea Salt & Dark Chocolate Hazelnut Bites recipe (Dairy-Free/Vegan/Gluten-Free)

If you're a fan of the salted chocolate trend and you love Nutella, you'll want to try these seriously moreish Sea Salt & Dark Chocolate Hazelnut Bites, which are made from just 4 ingredients!

Whoever decided to first sprinkle a teeny amount of salt onto chocolate is a flavour-genius, and I'd like to buy this person a drink (honestly, DM me!). It's one of my favourite flavour combinations when it comes to experimenting with chocolate, but you know what else I also love? Nutella. That classic chocolate hazelnut spread was a childhood favourite of mine, and I always still have a jar of it in the cupboard for those moments when you just need to get a spoonful of it into your mouth. 

I was browsing Pinterest the other day and came across lots of variations of these Chocolate Hazelnut Bites which combine chocolate, salt and hazelnut butter, all together in tempting bite-sized pieces of heaven. Best of all, they're made from only 4 ingredients and help to satisfy a Nutella craving in a much healthier way - just skip the salt if you want! 

Ingredients: (makes 8-10)

• 1 tsp of Coconut Oil
• 3 tbsp of Hazelnut Butter (I used Meridian)
• 50g of Dark Chocolate
• Tiny sprinkle of Sea Salt Flakes (optional)

Method:

• Melt the Coconut Oil and allow to cool slightly. In a small bowl, mix together the Coconut Oil with the Hazelnut Butter and pop into the freezer for a few hours to set.
• Next, break up the Dark Chocolate into small chunks and slowly melt in a heatproof bowl over a saucepan of simmering hot water. Set aside to cool.
• Remove the set Hazelnut mixture from the freezer, and using two teaspoons, mould small chunks into balls until you have around 8-10 balls.
• Dip the balls into the melted Dark Chocolate, getting a good even coating all over, and place on a small plate baking tray lined with greaseproof paper. Sprinkle over a tiny amount of Sea Salt Flakes. Return to the freezer to set for another 2-3 hours.
• Take them out of the freezer 5 minutes before you want to eat them and enjoy! 

Storage: They can be kept in the freezer for up to a month and may start to go soft at room temperature depending on which brand of Hazelnut Butter you have used, so it's best to keep them frozen until you want to eat them.

Are you a fan of Salted Nutty Chocolate?

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