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…
I’ve shared a similar recipe to this before, but this is a creamier version! Both of them are hands down one of the yummiest dressing, dips that exist – at least to me! It’s one of my top choices for drizzling over roasted veggies, dipping them into, pouring onto a buddha bowl style meal, or using for a cabbage slaw.
You really can alter it to taste too, you might like more oil rather than a splash of water, or more of the tart apple cider vinegar over the mains. But start adding things and play around.
I do use coconut aminos for this recipe, and they are a lot more mellow than soy sauce or liquid aminos alternatives. So if you sub those in in place of the coconut amino just make sure to taste – and probably you won’t need to add the extra pink salt.
This is a weekly staple in my food prep routine (which isn’t much of a routine). I do sunbutter because I can get organic sunflower seeds for around $3/lb but organic pre made almond butter is $15/lb or more. So given we eat about a pound a week, it’s a no brainer to make my own from sunflower seeds and coconut. I can also get organic coconut flakes for the same low price so I toast the sunflower seeds at 350F for about 20 minutes (tossing periodically) then let them cool.
Add a few cups of them to your food processor with the unsweet coconut flakes and/or coconut oil and bleeeeeeend. And keep blending. Stop and scrape the sides down as needed to keep everything moving, and just let it keep on blending until you have a smooth runny liquid. It might take 5-10 minutes.
The reason I give you this recipe is store bought sun butter is never like homemade and to me this one is way better done with homemade sunbutter – it’s just totally different!
To make one cup.
6 tablespoons sunflower seed butter
3 tablespoons raw apple cider vinegar
4 tablespoons coconut aminos
1 clover crushed garlic
4 tablespoons extra virgin olive oil (or avocado)
3 tablespoons water
Pink salt and black pepper to taste
I usually make this right after blending up my weekly sunbutter. Doing it that way I just leave the last bits of the fresh butter in the food processor and add the other ingredients in. But either way, start with the sunbutter, and then garlic. Then just add in the ACV and aminos and blend them into to loosen all the butter. Scrape down the sides a bit if it’s clumping together, and blend again. Then with the blender running, slowly pour in the olive oil and the water. Let the blender run for a bit until you have a smoothie, well blended sauce. Then take the lid off and TASTE. Season with salt and pepper and add a splash more of any of the liquids as needed.
The sauce will be runnier than you want at this point, but given time it thickens up into that perfect dip and dressing texture, so be patient!
Then just transfer it into a glass jar, seal, and store in the fridge.
If it becomes too thick in the fridge, just pour in 1-2T water and whisk it up with a fork to loosen it ahead of serving.
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