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 do this right after making my sun butter, just don’t scrape out the blender well and then add everything in to taste – to taste really is the key here, so I’m giving you a recipe for what I LOVE, but taste and alter it to the way you like. To us this tastes like peanut satay sauce but sans (lethal over here) peanuts and so much better. Every ingredients packs a real nutritional punch too so it’s a mega good for you way to eat your salad/slaw or whatever you put it on!
5 tablespoons DIY sunflower seed butter (or tahini)
2 tablespoons olive oil
2 tablespoons coconut aminos
2.5 tablespoons apple cider vinegar
1 clove garlic, crushed
1/4 cup water
1/2 inch ginger, grated finely
1/2 inch turmeric (optional)
It really is as simple as throwing everything in and blending, I’d start with the sun butter, garlic and ginger and olive oil then add the ACV and aminos and then water until you get the texture you want. Then just taste, and add more of whatever you want!
It makes enough to use for a slaw with one small shredded cabbage, or as a salad dressing for 4 servings!
I’ve been dairy free in my coffee for a decade. I mostly drink it black but sometimes I want creamy and a bit more indulgent. (Also milking it up is…
I will never forget the first time I encountered a cake made from a box. My dad’s parents lived in a house called Monksfield. Whenever we would go there to…
Paleo skillet ‘corn’ bread. Corn bread is one of my favourite American treats but I didn’t have corn meal and lots of you don’t eat it so here’s a flexible,…