Raw Chocolate Hazelnut Fudge

It's been forever since our last post - it feels like so much has been happening these past few months we've barely had time for creating. But we're here again and so excited to put more energy into this passion project. It's been a time full of big changes for us recently. A few weeks ago we packed up once again and moved to a small town in southern Spain called AndΓΊjar. So far, we're loving having our own space, a big terrace that we're slowly filling with plants and trying all the local produce at the daily market. Although a lot of the cuisine in restaurants here involves meat and fish, we're really enjoying the abundance of locally grown fruit and vegetables. And olives growing quite literally everywhere! We can't wait to share some our new favourite discoveries, but in the mean time, here's a recipe we think everyone will love. It's one of the tastiest things we've ever created!

Raw chocolate hazelnut fudge

This raw 'fudge' has been some what of an obsession of ours during the past few months. It's basically like a healthy nutella formed into perfect bite size portions. It's similar to a perfect brownie texture - fudgey and rich, yet it doesn't require any baking and can be made easily in a food processor. We normally make a big batch of this to keep in the fridge for the week - a really tasty and satisfying treat to grab and go or savour for a while. The key ingredient is the cacao butter, which if you're new to we highly recommend you look into. The butter really enhances the texture of the fudge and gives it such a deep chocolate flavour. If you can't get hold of this, we recommend you substitute with coconut oil.

Ingredients
1 cup of pitted dates (soaked in hot water for 20 minutes, to soften)
1/2 cup of walnuts
3/4 cup of sunflower seeds
1/2 cup of organic cacao powder
1/2 cup of grated cacao butter
1 tablespoon of coconut oil
2-3 tablespoons of hazelnut butter (can substitute for any other nut butter)
1/4 cup of plant mylk
A generous pinch of salt

Method
1) Soak the dates in hot water for at least 20 minutes before preparing the fudge. 
2) Drain the dates and add to a food processor with all the other ingredients. Blend on a high speed for a minimum of 1 minute until the ingredients are well combined. The consistency should be quite smooth. You might need to scrape round the edges of the processor to make sure everything is well mixed. If it's not coming together add a few more teaspoons of plant mylk. 
3) Line a tupperware box with baking paper and add the mixture. Press the fudge down with the back of a spoon, making sure it is well compressed. 
4) Refrigerate for at least 2 hours before cutting and serving. The fudge should keep well in the fridge for at least a week, if you can make it last that long! 
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We'd love to know your favourite sweet treats - let us know below! 
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Raw Vegan Sushi Rolls with Sunflower Seed 'Rice'

As the weather gets (somewhat) warmer in the UK, we've been eating a lot more raw food and experimenting with different recipes. I always feel so energised after eating raw meals, so I'm curious about the raw lifestyle and this interesting way of creating food. If you have any recommendations or resources then let us know in the comments below!

These sushi rolls are a recent favourite to make for lunch - they're so delicious, fun to make and packed full of  colour and goodness! Instead of rice, we make a really tasty paste out of sunflower seeds - the texture and taste is weirdly a bit like tuna,  but it works perfectly in sushi and adds a great flavour. What's great about these rolls is you can mix up the recipe depending on what veggies you have in - some great options are avocado, carrot, cucumber, pepper, sprouts, beetroot & any pickled veggies, but it's great to experiment with what you have! 

RAW VEGAN SUSHI ROLLS WITH SUNFLOWER SEED RICE

Ingredients (serves 2 people)
For the sunflower seed filling:
1 cup of soaked sunflower seeds
1 tblsp apple cider vinegar
pinch of salt
1 tbsp tamari
water

For the sushi rolls:
2 nori sheets
thin strips of vegetables (we like avocado, pepper, carrot & cucumber)
optional: pickled vegetables
toasted sesame seeds
tamari 

Method:
1. Soak the sunflower seeds for 2+ hours (overnight if possible)
2. Drain and rinse the sunflower seeds, add to food processor with the vinegar, tamari, salt and pepper. Blend well and add a little water to bring the mixture to a fairly smooth paste. (see picture for the texture)
3. Place your nori sheets onto sushi rollmats, then press half the mixture down evenly onto each sheet, leaving about a 2 inch gap at one end. (see pics)
4. Add strips of vegetables evenly along the center of the nori sheet, don't overload them or they will be difficult to roll up!
5. Using the mat slowly roll up the sushi, if you've never done this before there are some helpful videos on youtube!
6. Use a long sharp knife to cut the rolls into 5 or 6 pieces and sprinkle with toasted sesame seeds, enjoy with extra tamari and wasabi.

raw vegan sushi rolls with sunflower seed rice
raw vegan sushi rolls with sunflower seed rice
raw vegan sushi rolls with sunflower seed rice
raw vegan sushi rolls with sunflower seed rice

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Potatoes with Curry Leaves and Turmeric

Sometimes life and rainy days call for a delicious plate of crispy potatoes. Us being us, we wanted to put our own twist on the classic roast potato and give them a little indian and somewhat healthier twist! If potatoes could be life changing, then these guys definitely would be. But either way, this is such a good side dish to have with curry or dal,  especially our mung bean dal which you can find the recipe for here

Turmeric and curry leaf potatoes
Turmeric and curry leaf potatoes

We've talked about our love for fresh curry leaves on the blog before, and these really transform the potatoes in this dish. They add such an aromatic flavour and become amazingly crispy in the oven. There's so many healthy benefits to these incredible leaves too, including benefiting the liver, helping with digestion issues and being full of antioxidants too. As we've mentioned before, you can find these in many indian and asian supermarkets. 

We also added the ever popular turmeric to the mix to add flavour, colour and healing properties. Turmeric is one of our favourite spices and is amazing for fighting inflammation and preventing illness. I like to think of it as the sunshine spice - it brings such a beautiful colour to our food!

Over to the potatoes.....

Ingredients (serves 6 as a side dish)
1kg of potatoes
Roughly 50 fresh curry leaves (a small handful)
1 teaspoon of turmeric powder or 1 tablespoon of grated fresh turmeric root
a generous pinch of sea salt
2 tablespoons of melted coconut oil  (or other oil of choice)

Method
1.Parboil the potatoes for approx 8-10 minutes in boiling water. Allow to cool before cutting. 
2. Once cool, cut into 1/2 inch slices and combine in a large baking tray with all the other ingredients. Make sure the oil and turmeric is well spread between the potatoes. 
3. Bake on gas mark 6 for around 1 hour or until the potatoes are golden and crispy. 
4. Allow to cool before eating and enjoy! Don't forget to eat the crispy curry leaves... these are our favourite bit of all! 

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What's your favourite way to use turmeric?
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