Vegan Chocolate Truffle Fudge

Ingredients:

1 can coconut milk

2 Tbsp coconut oil

2 or 3 x 100g bars dark chocolate, broken up

1 teaspoon vanilla extract

Directions:

Grease and line a small baking tray with grease proof paper

Pour the coconut milk into a saucepan and bring to a simmer for 2-3 minutes.

Add the coconut oil and stir until it melts. Add the chocolate pieces and stir until they melt. Whisk until combined and smooth, and allow it to gently thicken.

Remove from heat and stir in the vanilla.

Pour into the tin, cool and refrigerate until firm (overnight – it takes a while to set).

Store in the fridge for up to a week.

Add dried fruit or nuts to mixture with vanilla for added flavour and texture if desired.

 

Vegan Chocolate Chip Cookies

Ingredients:

2 1/4 cups self raising flour

1 tsp baking powder

3/4 tsp bicarbonate of soda

1/2 tsp salt

1 cup dark chocolate chips

1/2 cup sugar

1/2 cup coconut oil, melted (or use vegetable oil)

1/2 cup almond milk (or non dairy milk)

1 tsp vanilla extract

Directions:

Preheat oven to 180 C / 350 F.

In a large bowl, sieve the flour, baking powder, bicarbonate of soda and salt.  Add the chocolate chips and mix thoroughly.

In a separate bowl, whisk the sugar with the melted coconut oil, almond milk and vanilla extract.

Add the dry mixture to the wet mixture, and stir with a wooden spoon until combined. The mixture should be of a nice firm consistency, however add a splash more almond milk if it’s a little too dry.

Take a handful of the mixture and roll into a ball and place onto a baking tray with grease proof paper. Flatten and shape as desired.  Mixture makes 18 medium cookies or 12 large.

Place in the oven for 10-15 minutes, until slightly golden.  Place on a wire rack to cool.

Protein bars

Delicious protein bars – ideal as a pre or post workout snack, healthy and great for boosting energy levels with no added sugar or fat.

(Makes around 15 depending on size and preference)

 I usually make my protein bars from what I have in the cupboard and this is the standard recipe I use which is easily adapted.  The photo above contains peanuts, raisins, cranberries and mixed seeds (flax, chia, pumpkin and sunflower).

Ingredients: 

200g Mixed nuts (pecans, almonds, peanuts, cashews etc)

2tbspns Mixed seeds (linseed, sunflower, pumpkin etc)

300g Dried fruit (dates, raisins, cranberries, prunes etc)

1tbspn Tahini or peanut butter

1tbspn Cinnamon

2tbspns Cocoa

2tbspns Agave syrup

Desiccated coconut or seeds (sesame etc) to coat them in

 Directions:

Combine the nuts and seeds in a food processor and whiz until fine crumbs. Add the dried fruit until smooth.

Add the Tahini or Peanut butter, Cocoa powder, Cinnamon, Agave and whiz for a couple of minutes or until the mixture starts to form into a ball.

Divide into small portions and roll into balls or use a knife or spatula to form small bars.

Roll in coconut or seeds to cover if desired, then let them chill in the fridge until nice and solid.

Keep in an airtight container in the fridge for up to two weeks.   (Can also be frozen and removed from freezer 15 mins before eating).

Vegan Tiffin

Ingredients:

8 vegan digestive biscuits

Large bar of dark vegan chocolate

2 tbsp of agave syrup

3 tbsp of coconut milk / non-dairy cream (optional)

2 handfuls of dried fruit (raisins, cranberries,  vegan glace cherries etc)

Directions:

Melt the dark chocolate into a bowl and add the digestive biscuits (pre-smashed up into chunks and  biscuit crumbs).

Add the agave syrup and coconut milk, then add the dried fruits, stir together and press very firmly into a small cake tin or mould (approx 7 in)

Place in the fridge and when it’s set cut into chunks or squares.

This recipe is easily adapted and can be tweaked to suit personal taste.  Perhaps by making sweeter with more agave syrup, or creamier with the coconut milk.  Also the type of chocolate and strength will effect the overall flavour too.  Enjoy playing around with the many combinations and variations to this very simple dessert – you can’t go wrong!