Poor brazil nuts are so underrated. After all, they are the universally discarded nuts from mixed nuts packets - am I wrong?!
I love brazil nuts, so I decided to create a raw sweet to honour them.
This fudge is so luscious and rich. It melts in your mouth. The chocolate topping just completes the swoon!
Raw Brazil Nut Fudge
Fudge
1.5 cups brazil nuts
2/3 cups rolled oats
3 tbsp melted coconut oil
3 tbsp liquid sweetener (I used maple syrup)
dash of salt and vanilla
Chocolate topping
2 tbsp each of melted coconut oil, maple syrup and cocoa/cacao
To make the fudge, grind the brazil nuts and oats together until they form a fine powder. Add the coconut oil, sweetener, salt and vanilla. Press (or pour - the mixture is actually soft and a bit runny, but don't worry it does set!) into a loaf tin lined with baking paper and pop it in the freezer.
Make the chocolate topping by whisking the oil, cocoa and maple syrup together.
Spread this over the top of the fudge.
Freeze until set!
I'm so excited to share this recipe!
I'll admit that there was a fair bit of luck involved in the creation of this raw dessert. It involved throwing around quite a few random ingredients in my feverish need for something sweet and I was so pleasantly surprised at the result. There was a lot of exclaiming going on as I sampled it directly from the freezer, beckoning other people in the household to come and try it!
The shortbread base is biscuit-y and crisp, which is really delicious with the soft and smooth coffee icing. This comes together in a flash too, with ingredients I always have on hand.
Raw Tahini Shortbread with Coffee Icing
Shortbread base
1/2 coconut flour
1/4 cup tahini
1/4 cup liquid sweetener
1/4 cup melted coconut oil
dash of salt
Coffee icing
1/3 cup cashews
1/3 cup soft medjool dates
4 tbsp brewed coffee
2 tbsp melted coconut oil
dash of vanilla
To make the base, mix the ingredients together and press into a small container or dish lined with baking paper.
To make the icing, blend all ingredients together until smooth. Spread over the shortbread and freeze until set, about 2 hours.
I have figured out that as much as I love it when I have an opportunity to buy raw desserts ready made, it leaves me feeling a bit sad that I haven't been able to make it myself! I enjoy the process of "raw baking" and seeing the heaps of healthy ingredients that transform magically into rich and gorgeous desserts.
I made up this simple recipe to satisfy a craving for a basic creamy raspberry cheesecake. I was a bit short on time and flustered (which is always when I seem to crave these desserts) so I couldn't be bothered searching for a recipe.
I really like the hazelnut and oat crust, which is quite thick. This isn't a tangy cheesecake - it's more creamy, fruity and sweet. I sold it as "ice cream" cake to the kids, and they liked it!
Raw Raspberry Cheesecake
Crust
1 cup hazelnuts
1/2 cup oats
1 cup soft medjool dates
pinch of salt
Filling
2 cups cashews (preferably soaked)
1/3 cup melted coconut oil
1/3 cup agave
1/2 cup water
1 tsp vanilla
1 cup raspberries (thawed if using frozen)
To make the crust, grind the hazelnuts and oats to a coarse powder in a blender. Pop into the food processor and add the dates and salt and process until it starts sticking together. Press into a cake tin.
To make the filling, blend all the ingredients until smooth. This took me quite a few minutes. Pour onto the crust and freeze for a few hours or until set.
Sylvia has started preschool for her second year! I'm quite excited about experimenting with different foods for her lunch box. Really, it's just an excuse for me to make amounts of food that far surpass the needs of this household, but she needs something in her lunch box right?
These little beauties were very popular with both Sylvia and Lexie. They are so cakey and cute! And they can be made in ten minutes from start to finish! I've adapted them only slightly from our favourite wholesome chocolate chip cookie recipe.
Healthy Mini Choc Chip Cookies (makes about 18 mini cookies) (adapted from Live.Love.Learn.Eat )
1/3 cup maple syrup
1/3 cup sunflower oil
dash of vanilla
1 1/3 cups flour (half plain, half wholemeal)
pinch of salt
1/2 tsp baking soda
1/4 cup vegan choc chips
Whisk together the maple syrup, oil and vanilla. Add the flour, salt, baking soda and choc chips. Combine, roll into balls and slightly flatten. Bake for 8-10 minutes at 180C.
Here are a few other things I've tried with success.
This seasoned sushi rice stuffed into cucumbers was adored by Sylvia. I got this idea from Play.Love.Vegan.
This malteser slice from Like a Vegan is very addictive. It contains malt extract syrup and vegan white chocolate to hold the slice together. It's great for lunch boxes because it holds together when when not refrigerated.
These pizza bread sticks were something different - pizza dough made with semolina, spread with nutritional yeast mixture and twisted. This recipe is from Vegan Lunch Box.
Any other lunch box ideas are welcome!
Related: Baking for preschool lunches
Vegan lunch boxes for preschool
