Mmmmm…..I ate this whole jar on Saturday morning as part of an amazing breakfast creation which I will post next monday:) This sauce is sooo delicious….It is smooth, thick, rich, chocolatey and sweet. Best of all – it is 100% healthy!
Make it in 3 minutes and you have 750 ml chocolate sauce which you can store in the fridge for at least 10 days. Although the chances of it surviving that long is very very slim;)
- 250g dates (Any dates will do. Medjool are pretty expensive in South Africa so I save them for eating whole and use a 250g date block for this recipe.)
- cold water
- vanilla powder
- raw cacao (or cocoa powder)
Soak dates in cold water overnight. If using a block, cut the block into slices and soak the broken up block in water overnight. Use a small bowl and add JUST ENOUGH water to cover the dates. The next morning, throw dates, soaking water, 4 tablespoons of cacao and 1 teaspoon of vanilla into a blender and blend until smooth. Add a bit more water if needed until desired consistency is reached. Taste and add more cacao/vanilla as needed. I use a total of about 6 tablespoons of cacao and 1.5-2 teaspoons of pure vanilla powder, but this does depend on taste. The more cacao you use, the more the date taste is covered up.
Eat just as is, use as a dip for fruit like strawberries or bananas or use in a creation like this…
I will be posting this recipe next week!
These chips are one of the best discoveries that I have made since going vegan. They taste amazing, have a lovely crunch and really make a perfect substitute for potato chips. To be honest, I would much rather be sitting with a bowl of these for a movie night than a bag of potato crisps – they taste way better to me….
I make these in my dehydrator. They can also be done in the oven, but I find that oven kale chips taste very “kaley” (not sure if that word exists….). I find that the oven brings out the “spinachy” taste quite strongly and even though I love spinach, I prefer for these to have the strong cheesy taste that they have when done in the dehydrator. You can dehydrate these for 2-3 hours and eat straight away, but I find that if I dehydrate them for 24 hours, they store beautifully in a sealed mason jar without going soggy for over a week! They may even last longer than that – I just don’t have that kind of self-control…
- 1 bunch kale
- 1/2 tablespoon olive oil
- 1 tablespoon water
- 1 teaspoon apple cider vinegar
- a drop of agave or maple syrup
- salt to taste
- tons of nutritional yeast
Firstly rinse your kale and dab dry with a dishcloth. Just wipe off excess water but no need to be too thorough with this. Tear the leaves off the central thick, hard spine. Tear the leaves into large chunks – they will shrink a lot in the dehydrator so keep the chunks large.
In a small bowl, mix all other ingredients except nutritional yeast together. Once mixed, add in some nutritional yeast and mix in until it forms a thick paste. With your hands, rub this thick paste through the leaves to make sure they are evenly covered. Now pop one leaf into your mouth to see if you have salted it adequately. Sprinkle extra nutritional yeast over the leaves and mix through. I find the chips turn out best when I sprinkle lots of nutritional yeast over the chips so that they form plenty of yellow clumps on the leaves.
Arrange the leaves on the dehydrator trays in a single layer. Dehydrate on high for 2 hours and then turn on low-medium for 8-24 hours until chips are crisp and dry. Allow chips to cool 100% before sealing in a mason jar or just eat them all immediately!
It was a Friday night and I wanted pizza. Cheesy pizza….But I wanted a thin, floppy sort of base – not the bready kind of base. I love most kinds of pizza bases – the thick bready ones, the thin stiff ones, the crispy ones and the bendy,floppy ones. But that Friday I wanted a floppy/bendy base. I made it happen:I saw this recipe, but wanted the crust to be softer and floppier. The oat flour did the trick – the photos don’t lie:)
- 450g cauliflower florets (stems cut off before weighing)
- 3 tablespoons ground flaxseed, divided
- 6 tablespoons water
- 1/2 cup oat flour (First grind the oats into a flour in your food processor/blender before measuring the 1/2 cup)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
Preheat the oven to 200ºC. Place cauliflower florets into your food processor and process until it has a rice-like texture. Pour the “rice” into a small pot and cover with boiling water. Bring to boil, reduce heat and simmer for 5 minutes with the lid on. After 5 minutes, drain the rice and pour the dry rice into a container and pop into the freezer to cool down for 10 minutes.
Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.
Take out the cauliflower rice and pour it into the centre of a dish cloth or into a nut milk bag. Squeeze out all the moisture you can get out of the rice.
Pour the drained “rice”, the flaxseed/water mixture, the oat flour, extra tablepoon flaxseed and spices into a bowl and mix well. Line a baking tray with parchment paper and pour the batter in – spread it out rather thinly – aim for just under 1/4 inch thick. Press down firmly to ensure the base “sticks together” and spread as evenly as possible.
Pop into the oven and bake for 20-30 minutes or until the top is lightly golden and dry to the touch. At this point, remove the tray from the oven. Place another piece of parchment paper on top of the pizza and carefully flip the crust, returning it to the pan for another 10-15 minutes. Remove and feel the crust. It must be bendy but dry. Add your toppings of choice. I basted mine with tomato paste and added a layer of my cheese sauce. I topped that with fresh banana, olives, sundried tomatoes in vinagrette, garlic, peppadews and fresh tomato slices. I drizzled some more cheese sauce on top and put dollops of coriander pesto on top of that. After a sprinkling of oregano and a good grinding of black pepper, the pizza was popped back into the oven for a couple of minutes – just enough to heat the topping through.
It was soooo goood….
I have tried several raw brownie recipes so far and liked them all, but most of them taste overwhelmingly of dates and nuts. This isn’t a bad thing – I love dates and nuts, but I wanted a raw brownie with less of a crunchy texture and more of a fudgy texture. I also wanted them to taste primarily like CHOCOLATE. Not dates, nuts and a bit of cacao – like CHOCOLATE. So off I went to the kitchen and after some playing I came up with these:
The texture is phenomenal – soft, squidgy, fudgy….I mixed some walnut chunks in at the end to give a bit of crunch here and there in between all the fudginess – awesome move. The chocolate ganache frosting is sweet, rich, silky and creamy and makes the perfect topping for this brownie. As usual, your body will love you for eating these as the ingredients are full of healthy (non-cholesterol causing) fats, fibre, vitamins and antioxidants.
Ingredients (makes 8 small brownies)
- 2 cups walnuts
- 1/2 cup fresh dates
- 1 tsp vanilla
- 1/2 teaspoon cinnamon
- 6 tablespoons raw cacao (or cocoa powder)
- 6 tablespoons maple syrup (or agave)
- 2 tablespoons dessicated coconut
- 1/4 cup walnut pieces to stir through (break whole walnuts into smaller chunks)
- 1/2 avocado (ripe)
- 4 tablespoons raw cacao (or cocoa powder)
- 4 tablespoons maple syrup (or agave)
- 1/4 teaspoon vanilla
Place 2 cups walnuts into your food processor and process until almost a flour. Don’t over process and get nut butter! There will still be tiny nut chunks in it – you just want it reasonably smooth in order to create a fudgy brownie rather than one with big nut chunks throughout the batter. Now add the dates and process for a minute. Proceed to add all other batter ingredients and process until a sticky, well-combined lump has formed. Taste. This batter should be pretty sticky at this point. Add walnut pieces and briefly pulse so that it gets distributed into the batter, but the chunks stay in tact. Press this mixture into a small parchment lined dish. Use a small dish so that the brownies are nice and thick. Pop into the freezer for 20 minutes to set. Then remove and put into the fridge.
Add all ganache ingredients into a small blender/food processor or use an immersion blender to process it into the smoothest, bestest ganache you have ever tasted! Try really hard not to eat all the ganache before it reaches the brownies. If you succeed in this (well done!), spread the ganache nice and thickly over the brownies and pop back into the fridge for 4 hours or so to set.
Slice and enjoy! They last a week in the fridge in an airtight container or you can freeze them and just thaw before eating.