Today, is my three year veganniversary. And I haven’t died. I’m not protein deficient or anaemic and I feel healthier than I have done in years. So, I thought I would celebrate my survival by sharing a brownie recipe. Continue reading “Chocolate Hazelnut Brownies.”
If you have stopped by my blog because you found yourself drooling over a truly indulgent, glorified chocolate bar, while you were idly scrolling through Pinterest or Instagram, this afternoon: complete with a creamy layer of your favourite nut butter. Well, guys, this is not a ruse, you have come to the right place – I got you covered, boo! Continue reading “No-Bake Chocolate Hazelnut Butter Bites”
One of the most popular chocolate treats today are peanut butter cups. They are highly addictive to many peanut butter lovers out there and I don’t blame them. As a vegetarian I loved them too and I would never pass an opportunity to stick them on my oats or eat them as they were. Continue reading “Higher Protein Peanut Butter Cups”
I’ve always wanted to try and make my own nut butters. It started four years ago when I first started to lose weight – I became obsessed with everything coconut and coconut butter was something that I really wanted to make. Next thing you know, my blender is spitting and spatting, and it gave up the ghost – too weak to handle the heat. Continue reading “Chocolate Crack Cashew Butter”
I had some salted caramel laying around from when I made it the other week and since I can no longer eat peanut butter or peanut butter cups anymore (due to a bloody peanut intolerance) I thought I’d make salted caramel cups instead. Continue reading “Salted Caramel Cups”
As a vegetarian, I had tried many times to make my own caramel sauce and failed each time – you would think heating sugar and fat into a beautiful golden sauce would be easy. However, I would always be left with bitter disappointment and a pot of inedible, sweet, curdled milk. Continue reading “Quick & Easy Caramel Sauce”
While I’m not a vegan, I do like to make vegan treats now and again; not only because they are absolutely delicious, but I like to challenge myself too. I have never made fudge before – although I have eaten plenty – but it was always something which I thought I would never be able to make and it’s obviously laden with sugar too. While this fudge isn’t your traditional vanilla flavoured, buttery fudge, it is still delicious and chewy, and like the majority of my recipes the ingredient list is small and the cooking process is easy.
The base of this vegan pecan fudge is vegan condensed milk, it is easy to make and even more delicious than the other stuff that is packed with refined sugar. You could even give these to a vegan or a chocolate lover, as a Christmas gift: tied up with pretty ribbon. I will say that these melt quite fast, so keep them refrigerated or store them in the freezer and because the fudge is made with condensed milk, the fudge wont freeze hard.
Ingredients
Directions
Bring the coconut cream to a boil in a saucepan with the maple syrup and vanilla extract for 10 minutes, then reduce to a simmer and cook for another 20 minutes or until the milk has halved in volume and looks like a thick caramel sauce.
Now that you have your condensed milk, stir in the cacao powder and coconut oil. Chop the pecans and stir these into the fudge mixture, then transfer the fudge to a small rectangular dish and freeze for 1 hour until the fudge has hardened. You can keep the fudge frozen and will remain soft. Don’t believe me? Try it!
NB: The fudge does have a slight coconut taste to it, but I feel that adds to the flavour of the pecans and chocolate. However, you could always add more flavouring.
And that’s it.
For more recipes and ideas follow me on Instagram – @TheHungryWelshGirl and tag me in any of the recipes you try, I would love to see what you create and hear what you think.
© The Hungry Welsh Girl 2016
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Looking for a quick dessert recipe for the weekend, with minimal ingredients? Look no further because these peanut butter brownies take less than 20 minutes and have only three ingredients; well five if you count the baking powder and sweetener, but we won’t.😉
