Strawberry Coconut Marbled Fudge (vegan)

Hello! Made this delicious vegan fudge the other day. Check out the pretty marbling! This is superrrrrr simple to make. No cooking required. This is almost raw and definitely vegan :-) 

When I visited London in November last year, I saw quite a few shops selling fudge and I bought some home :) It lasted better in London though, where the weather was fridge like and the fudge could survive out in the open. After trying that fudge, I've concluded that the texture of this is pretty fudge like! I do hope you guys try this recipe out :) Coconut butter is different from coconut oil by the way, I got mine from iHerb.com 

Use the code LPQ082 for up to $10 off your first order ^^ 

This was my first time working with coconut butter and the consistency is really interesting! When it touches any mildly cold ingredient, even just the 1/2 tbsp if maple syrup I added to the white portion of the fudge, it instantly starts to thicken and solidify!

Raw Vegan Lime Bars w/ Pistachio Graham Crust

I took one bite, then the flavour sunk in and all I wanted to do was dance and proclaim to the entire universe how fantastic these babies turned out to be. Gluten free, dairy free, added sugar free, vegan, raw, tastes like ice cream what more can you ask for? 

(Hey that rhymes) 

They're simple to make and really are quite delicious if I do say so myself. Parents really like these and my critical brother said they were "not bad" aka "very good". He asked if there was sugar. Well, there isn't! Apart from non processed sugars like dates and maple syrup :-) Really glad these turned out well because this morning's breakfast got screwed up when everything got stuck to my not so non stick waffle maker. Need a new one now, care to sponsor me anyone?

I was scrolling through Pinterest (follow me @healthiepanda) the other day and I saw these divine looking lime squares with a pistachio graham crust, courtesy of Martha Stewart. So this Sunday afternoon I decided to healthify them. Oh by the way keep pinning my pictures! Really makes me so happy :-) 

I love that green from the avocado! (YES THATS THE SECRET INGREDIENT) The ones I used were perfectly ripe and not brown at all! Pity I didn't take a picture. Avocados make up a good portion of this recipe so please get good avocados. Brown avocados will not give you such a pretty green. 

Bounty Cups

Have you ever wondered what would happen if Reese's Peanut Butter Cups had a baby with Bounty Bars? No you probably haven't but anyway, this is what would happen. Bounty cups! Crunchy shells of dark chocolate with a soft coconut filling! Such an easy recipe that requires minimal cooking and washing and ingredients. 3 ingredients, 3 steps.

I used little heart shaped silicone moulds from daiso which made them easy to remove :) you can also do them the traditional way in small cupcake liners I guess. 

RAW VEGAN: I used dark chocolate for this, but you can use raw chocolate made of cocoa powder and coconut oil and agave if you like! Maple syrup can be subbed with agave.

What you'll need

35g 85% dark chocolate

1/8 cup dehydrated shredded coconut (desiccated works too)

1 tsp maple syrup

How to

1. Prepare 6 little silicone cups or liners. Melt dark chocolate. I microwaved for 1 min, stirred, and repeated till it was melted and smooth! Pour a little into the cup and spread up the sides. Put in the freezer.

2. Meanwhile mix maple syrup and coconut. Remove cups from freezer and fill up with coconut!

3. Pour melted chocolate over the coconut to seal it in and freeze again until the chocolate is set. It'll take less than 5 minutes (okay don't hold me to this I'm estimating)! Remove from cups and GOBBLE DOWN.

Raw Vegan Neapolitan Babycakes

Guys I've been thinking. And I think, my photography needs to get better. I'm trying harder now, looking for nice crockery and props. I met up with Andrea and Serene from Instagram yesterday! Serene is totally into buying her crockey. Makes me feel like I should put more thought into my food styling lol.   

Today's raw vegan babycake recipe is sweet, yummy and good to look at! Unfortunately I didn't blend my frosting very well because I didn't have enough strawberries and had to mix in some water and ... Complicated stuff :P if I were to make this again, I'd also double the amount of the (white) vanilla coconut part! 

I call these Babycakes because they are kinda flat for cupcakes hahaha

This is the coconut I used 

NR = Not raw 

Makes 3 babycakes:

What you'll need

Chocolate: 

1/2 cup raw almonds (about 70g) [or NR baked almonds)
1 tbsp raw unsweetened cacao powder [or NR unsweetened cocoa]
50g raw date paste (pitted dates basically)

Vanilla: 

1/4 cups raw skinless almonds (unless you like a browner vanilla part)

1/4 cup dehydrated shredded coconut 

1/2 tbsp agave nectar [not vegan alternative: honey]

Optional: Vanilla bean if you have it [NR: 1/4 tsp vanilla extract]

Frosting:

1/3 cup Cashew

4 medium strawberries + somemore if needed 

How to

1. Process chocolate ingredients together until clumpy and sticky. Press firmly into 3 cupcake liners (placed in a pan) or disposable aluminium cups. 

2. Process vanilla ingredients until clumpy. Press firmly on top of chocolate. Freeze cupcakes for 10min. 

3. Make icing by blending the ingredients together until you are satisfied. Just add strawberries until the texture is the way you like it :-) transfer the frosting into a ziplock bag and cut the tip off. 

4. Get your cupcakes out, pipe frosting onto them and serve up :D

Raw Caramel Apples!

Looks like I'm on a raw dessert roll? Okay so this won't be exactly like caramel apples but they're a easy alternative and have really few ingredients! 

What you'll need

2 small organic apples

6 pitted dates, 1/3 cup 

2 tbsp water 

Chopped nuts/sprinkles/anything

How to

1. Blend dates and water together.

2. Stab your apples with icecream sticks (or the end of disposable utensils) and spread date mixture on to them.

3. Dip in chopped nuts/sprinkles/anything and chill in the freezer for 5-10min before eating :) 

Raw Banoffee Bars

I rarely <s>cook</s> make raw desserts but I'm so glad I did today! This was so easy and so good mmmm. Especially because the weather was SO SO SO SO HOT. I used both pecans and almond slivers on the top because I ran out of pecans. But honestly I think it looks nicer when there are a mixture of nuts ^^ 

What you'll need

Crust:

1/4 cup almonds

1/2 cup oats

8 bam dates, pitted (80g)

Cream:

2 medium mashed banana, sliced (230g w/o skin)

1/3 cup cashews

1/4 cup chopped pecans

How to

1. For the crust combine almonds, oats, and dates in the food processor and process until the almonds are chopped up and the mixture holds together when squeezed. Press the mixture into a loaf pan lined with parchment paper. I used another piece of parchment paper when I pressed so that the crust wouldn't stick to my fingers. Also I used a flat container cover to press the crust. 

2. Blend cashews as fine as possible. Add bananas. Process until smooth then pour cream over the crust and set aside in the freezer for 2h.

3. Sprinkle pecans into the banana cream then freeze for 3h. Slice into 10 bars.