nut butter

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 Andújar. 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! 
 

We'd love to know your favourite sweet treats - let us know below! 
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Vegan Banana Oat Pancakes

Autumn is arriving with all of its beauty; the leaves dancing through their days alongside a brisk, awakening wind. I have to admit, after a year travelling and living in 35°C heat, we're both struggling a little with this seasonal change. I'm writing this somewhere beneath a huge pile of blankets, no kidding! All this cold means that warm, cosy breakfasts are a saviour right now. Especially these pancakes, which are a favourite to make no matter what the weather. They also happen to be incredibly easy and cheap to make,  with really basic ingredients transforming into a comforting, delicious meal. I love how pancakes lie somewhere between breakfast and dessert - there's no rules, just tastiness...  

vegan banana oat pancakes

Batter Ingredients (Makes approx 12 small pancakes)
1 cup of oats
1 ripe, medium banana
1 full cup of liquid (we use half oat milk & half water.... but can substitute with any nut milk or just water!) 
1 tablespoon of chia seeds (egg replacement)
1/2 tsp of ground cinnamon
1/2 tsp grated nutmeg
A pinch of sea salt

1. Place all ingredients in a blender and process into a smooth batter. 
2. Let the batter sit for around 30 minutes. This step is important so that the chia seeds can bind the batter together! We put ours in the fridge but it's not totally necessary. If you're very prepared, you can make your batter the night before.
3. In a medium non-stick pan, heat 1/2 tsp of coconut oil on a low heat. Once the pan is hot, pour your batter into circular pancake shapes. We normally fry 3 small pancakes at a time. Fry until golden on both sides. 
4.Once ready, it's time for toppings! This stage is completely up to you - nut butters, cacao nibs, chopped nuts, extra cinnamon, coconut oil, berries, banana, honey, maple syrup .... whatever you fancy to set you up for a great day <3

What breakfasts/foods do you crave as the seasons change?