Coconut Cashew Fudge Hearts
Bars and cookies, Desserts, Paleo, Vegan
Last night I was joined by 8 beautiful ladies for another cooking class, this time with a Valentine’s day dessert theme. My favorite! We had so much fun cooking…
•1/4 cup coconut oil
•1/2 cup coconut sugar
•1 large egg
•1 tsp vanilla
•1.5 cups almond meal
•2 T arrowroot starch
•2 T coconut flour
•1/4 Tsp baking soda
•1/2 cup soy free chocolate chunks (or a good bar chopped up)
•1/2 cup nuts (walnuts/pecans would be best, I only had cashews)
•1/2 cup fresh cherries (pit and cut in half)
Preheat your oven to 350°F and line a 7×7 pan with parchment paper.
Cream the oil and sugar together until combined the add the room temperature egg and vanilla and beat together. Pit the cherries ~ it’s not the easiest thing, mine ended up in thirds and quarters but it doesn’t needs be neat! Add all the dry ingredients apart from the chocolate, cherries and nuts and stir then finally add those three and stir once more to distribute them. Place in the lined pan and press down with a wet spatula (then it won’t stick!).
Bake for 30 minutes or until a skewer comes out almost clean. Allow to cool in the pan before chopping up and munching!
I’m a novice when it comes to Thanksgiving. Being a born and bred Londoner I didn’t celebrate Thanksgiving until I came to America six years ago. My first Thanksgiving dinner…
Disclaimer: I have no idea what I single serving is for you! And sometimes you want a single serving but for two people, or a large indulgent single serving. So…
Autumn taunted us for a few days last week with lower temperatures and I was instantly ready to dig out the pumpkin pie spice, start Christmas shopping and curl up…