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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