Leigh

Prune pistachio oat bars

Posted on by Leigh

Prune pistachio oat bars

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 pieces
Calories: 385kcal

Ingredients

  • 200 g dried prunes
  • 100 g unsalted pistachio nuts
  • 200 g rolled oats
  • 60 g almond flour
  • 30 g shredded coconut
  • 30 g chia seeds
  • 2 tbsp honey or a low-carb sweetener of your choice
  • 60 g coconut oil melted
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Instructions

  • Preheat your oven to 160°C (320°F) and line a square baking dish (about 20x20cm) with parchment paper.
  • Place the prunes in a bowl and cover them with hot water. Let them soak for about 10 minutes to soften. Drain and pat dry with a paper towel.
  • In a food processor, combine the prunes, pistachio nuts, rolled oats, almond flour, shredded coconut, chia seeds, honey or low-carb sweetener, melted coconut oil, vanilla extract, cinnamon, and a pinch of salt.
  • Process the mixture until it forms a sticky, crumbly dough.
  • Transfer the dough to the prepared baking dish and press it down evenly using a spatula or your hands.
  • Bake in the preheated oven for 25 minutes, or until the edges start to turn golden brown.
  • Remove from the oven and let it cool in the dish for about 10 minutes.
  • Once cooled, use the parchment paper to lift the oat bars out of the dish. Place them on a cutting board and slice into bars or squares.
  • Allow the bars to cool completely before storing them in an airtight container. You can keep them at room temperature for a few days or in the refrigerator for longer shelf life.
    These low-carb prune pistachio oat bars make for a delicious and nutritious snack, and they're a great option for those looking to reduce their carb intake. Enjoy!
Nutrition Facts
Prune pistachio oat bars
Serving Size
 
1 Serving
Amount per Serving
Calories
385
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
4
g
Sodium
 
87
mg
4
%
Potassium
 
434
mg
12
%
Carbohydrates
 
46
g
15
%
Fiber
 
8
g
33
%
Sugar
 
17
g
19
%
Protein
 
9
g
18
%
Vitamin A
 
250
IU
5
%
Vitamin C
 
1
mg
1
%
Calcium
 
79
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Peanut butter cookies

Posted on by Leigh

Peanut butter cookies

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies
Calories: 135kcal

Ingredients

  • 200 g natural peanut butter (unsweetened)
  • 60 g almond flour
  • 60 g granulated erythritol
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  • Preheat your oven to 180°C (350°F).
  • In a mixing bowl, combine the natural peanut butter, almond flour, granulated sweetener, egg, vanilla extract, baking powder, and a pinch of salt. Mix well until all the ingredients are fully combined and a dough forms.
  • Line a baking sheet with parchment paper.
  • Scoop out small portions of the dough and roll them into balls, then flatten each ball with a fork to create the classic peanut butter cookie pattern.
  • Place the cookies on the prepared baking sheet, leaving some space between them.
  • Bake in the preheated oven for about 12 minutes, or until the cookies start to turn golden brown around the edges.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes.
  • Transfer the cookies to a wire rack to cool completely.
    These low-carb peanut butter cookies are delicious and have fewer carbohydrates compared to traditional peanut butter cookies. Enjoy them as a tasty treat while keeping your carb intake in check.
Nutrition Facts
Peanut butter cookies
Serving Size
 
1 Serving
Amount per Serving
Calories
135
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
16
mg
5
%
Sodium
 
76
mg
3
%
Potassium
 
99
mg
3
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
5
g
10
%
Vitamin A
 
23
IU
0
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate almond fudge

Posted on by Leigh

Chocolate almond fudge

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 3 hours
Total Time: 3 hours 10 minutes
Servings: 24 pieces
Calories: 100kcal

Ingredients

  • 200 g dark chocolate (at least 70% cocoa)
  • 100 g almond butter
  • 50 g coconut oil
  • 30 g powdered erythritol or another low-carb sweetener of your choice
  • 30 g chopped almonds
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Line a small square or rectangular baking dish (about 20cm x 20cm) with parchment paper, leaving some overhang on the sides for easy removal.
  • In a microwave-safe bowl or a small saucepan, melt the dark chocolate and coconut oil together. If using a microwave, heat in 20-second intervals, stirring each time until the mixture is smooth and well combined. If using a saucepan, melt the chocolate and coconut oil over low heat, stirring continuously. Remove from heat once melted.
  • Stir in the almond butter, powdered erythritol, vanilla extract, and a pinch of salt into the melted chocolate mixture. Mix until smooth and well combined.
  • Pour the mixture into the prepared baking dish and spread it out evenly.
  • Sprinkle the chopped almonds over the top of the fudge mixture, gently pressing them in.
  • Place the baking dish in the refrigerator and let the fudge set for at least 2-3 hours, or until it's firm.
  • Once the fudge is set, use the parchment paper overhangs to lift it out of the dish. Place it on a cutting board and cut it into small squares or bars.
  • Store the low-carb chocolate almond fudge in an airtight container in the refrigerator to keep it firm, especially in warm weather.
    Enjoy your delicious low-carb chocolate almond fudge as a guilt-free treat! Remember that the nutritional values may vary depending on the specific brands and ingredients you use, so be sure to check the labels for accurate carb counts if you're following a strict low-carb diet.
Nutrition Facts
Chocolate almond fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
100
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
0.3
mg
0
%
Sodium
 
27
mg
1
%
Potassium
 
100
mg
3
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
3
IU
0
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan chickpea curry

Posted on by Leigh

Vegan chickpea curry

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 314kcal

Ingredients

  • 2 cans chickpeas (400g each) drained and rinsed
  • 1 onion finely chopped
  • 3 garlic cloves
  • 1 thumb-sized piece of ginger grated
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 can diced tomatoes (400g)
  • 400 ml coconut milk
  • 2 tbsp vegetable oil
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (adjust to taste)
  • fresh cilantro leaves for garnish (optional)
  • cooked rice or naan bread for serving
  • salt to taste
  • pepper to taste

Instructions

  • Heat the vegetable oil in a large pan or pot over medium heat.
  • Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
  • Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
  • Add the chopped red and yellow bell peppers and cook for about 3-4 minutes until they start to soften.
  • Add the curry powder, ground cumin, ground coriander, turmeric powder, and chili powder. Stir well to coat the vegetables with the spices, and cook for another 2 minutes.
  • Pour in the diced tomatoes and coconut milk. Stir to combine all the ingredients.
  • Add the drained and rinsed chickpeas to the pot, and season with salt and pepper to taste. Stir everything together.
  • Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, stirring occasionally.
  • Taste and adjust the seasoning if needed.
  • Serve the vegan chickpea curry hot, garnished with fresh cilantro leaves if desired. It's excellent with cooked rice or naan bread.
    Enjoy your homemade vegan chickpea curry!
Nutrition Facts
Vegan chickpea curry
Serving Size
 
1 Serving
Amount per Serving
Calories
314
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
3
g
Sodium
 
33
mg
1
%
Potassium
 
661
mg
19
%
Carbohydrates
 
17
g
6
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
1224
IU
24
%
Vitamin C
 
107
mg
130
%
Calcium
 
89
mg
9
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan chocolate chip cookies

Posted on by Leigh

Vegan chocolate chip cookies

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 16 cookies
Calories: 177kcal

Ingredients

  • 120 g vegan butter or coconut oil softened
  • 100 g granulated sugar
  • 50 g brown sugar
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened applesauce
  • 200 g all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 100 g vegan chocolate chips or chunks

Instructions

  • Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  • In a mixing bowl, cream together the softened vegan butter or coconut oil, granulated sugar, and brown sugar until well combined and creamy.
  • Add in the vanilla extract and unsweetened applesauce, and mix until incorporated.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix.
  • Fold in the vegan chocolate chips or chunks until they are evenly distributed throughout the dough.
  • Using a spoon or your hands, form the dough into cookie dough balls and place them on the prepared baking sheet, leaving some space between each cookie.
  • Gently flatten each cookie with your fingers or the back of a spoon.
  • Bake in the preheated oven for about 12 minutes, or until the edges are golden brown.
  • Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    Enjoy your delicious vegan chocolate chip cookies!
Nutrition Facts
Vegan chocolate chip cookies
Serving Size
 
1 Serving
Amount per Serving
Calories
177
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
7
g
44
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.5
g
Sodium
 
86
mg
4
%
Potassium
 
19
mg
1
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
12
g
13
%
Protein
 
2
g
4
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
0.02
mg
0
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan mushroom risotto

Posted on by Leigh

Vegan mushroom risotto

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 469kcal

Ingredients

  • 300 g Arborio rice (or any short-grain rice suitable for risotto)
  • 450 g mushrooms sliced
  • 1 small onion
  • 2 garlic cloves minced
  • 1 l vegetable broth
  • 240 ml dry white wine (optional)
  • 2 tbsp olive oil
  • 1 tbsp vegan butter (optional)
  • 120 ml nutritional yeast (for a cheesy flavor, optional)
  • fresh parsley chopped, for garnish
  • vegan parmesan cheese (optional, for serving)
  • salt to taste
  • pepper to taste

Instructions

  • Heat the vegetable broth in a saucepan and keep it warm on low heat.
  • In a large, deep skillet or saucepan, heat the olive oil over medium heat.
  • Add the chopped onion and garlic to the skillet and sauté for a few minutes until they become translucent.
  • Add the sliced mushrooms to the skillet and cook until they start to brown and release their moisture.
  • Stir in the Arborio rice and cook for a couple of minutes until the rice is lightly toasted.
  • If using, pour in the white wine and stir until it's mostly absorbed by the rice.
  • Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more. This gradual process should take about 18-20 minutes, and it's essential for achieving the creamy texture of risotto.
  • When the rice is creamy and cooked to your desired level of tenderness, stir in the vegan butter (if using), nutritional yeast, salt, and pepper.
  • Remove the skillet from the heat, garnish with fresh chopped parsley, and serve hot.
  • Optionally, sprinkle vegan Parmesan cheese on top before serving.
    Enjoy your delicious vegan mushroom risotto!
Nutrition Facts
Vegan mushroom risotto
Serving Size
 
1 Serving
Amount per Serving
Calories
469
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Sodium
 
1027
mg
45
%
Potassium
 
602
mg
17
%
Carbohydrates
 
72
g
24
%
Fiber
 
5
g
21
%
Sugar
 
6
g
7
%
Protein
 
11
g
22
%
Vitamin A
 
665
IU
13
%
Vitamin C
 
4
mg
5
%
Calcium
 
18
mg
2
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan curried tofu wrap

Posted on by Leigh

Vegan curried tofu wrap

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting: 20 minutes
Servings: 4 people
Calories: 285kcal

Ingredients

Tofu

  • 250 g firm tofu cubed
  • 1 tbsp vegetable oil
  • 1 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • salt to taste
  • and pepper to taste

Vegan Yoghurt Sauce

  • 125 g vegan yoghurt
  • 1 tsp lemon juice
  • 1 tsp maple syrup
  • 1/2 tsp curry powder
  • salt to taste
  • pepper to taste

Wrap

  • 2 large whole wheat tortillas
  • 100 g cooked quinoa or brown rice
  • 1/2 cucumber thinly sliced
  • 1/2 red bell pepper thinly sliced
  • 1/2 red onion thinly sliced
  • 30 g fresh spinach leaves

Instructions

  • Start by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel or paper towels and place something heavy on top (like a plate with cans on it). Let it press for about 15-20 minutes.
  • While the tofu is pressing, prepare the curried tofu marinade. In a small bowl, mix together the vegetable oil, curry powder, turmeric powder, cumin powder, coriander powder, salt, and pepper.
  • Once the tofu is pressed, cut it into small cubes.
  • Toss the tofu cubes in the curried marinade, making sure they are well coated. Let them marinate for at least 10 minutes.
  • While the tofu is marinating, prepare the vegan yogurt sauce. In a separate bowl, mix together the vegan yogurt, lemon juice, maple syrup or agave nectar, curry powder, salt, and pepper. Set aside.
  • Heat a non-stick skillet or frying pan over medium-high heat. Add the marinated tofu cubes and cook for about 5-7 minutes, or until they are golden brown and slightly crispy on the outside.
  • Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until they are pliable.
  • To assemble the wraps, spread a spoonful of the vegan yogurt sauce onto each tortilla.
  • Add a layer of cooked quinoa or brown rice to each tortilla.
  • Top with the curried tofu cubes.
  • Add sliced cucumber, red bell pepper, red onion, and fresh spinach leaves on top of the tofu.
  • Drizzle a little more of the vegan yogurt sauce over the fillings.
  • Fold in the sides of the tortilla and roll it up tightly, securing it with a toothpick if needed.
  • Serve your vegan curried tofu wraps immediately, or wrap them in parchment paper or foil for a convenient on-the-go meal.
    Enjoy your delicious vegan curried tofu wraps!
Nutrition Facts
Vegan curried tofu wrap
Serving Size
 
1 Serving
Amount per Serving
Calories
285
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
2
mg
1
%
Sodium
 
177
mg
8
%
Potassium
 
316
mg
9
%
Carbohydrates
 
39
g
13
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
12
g
24
%
Vitamin A
 
1223
IU
24
%
Vitamin C
 
24
mg
29
%
Calcium
 
212
mg
21
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan enchiladas

Posted on by Leigh

Vegan enchiladas

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 580kcal

Ingredients

Enchilada Sauce

  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 500 ml vegetable broth
  • salt to taste
  • pepper to taste

Filling

  • 300 g black beans cooked and drained
  • 200 g corn kernels (fresh, frozen, or canned)
  • 1 small onion finely chopped
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 2 tbsp vegetable oil for sautéing
  • salt to taste
  • pepper to taste

Enchiladas

  • 8 small corn tortillas
  • 200 g vegan cheese shredded
  • fresh cilantro for garnish (optional)
  • Jalapeños sliced, for garnish (optional)

Instructions

Prepare the Enchilada Sauce:

  • In a medium saucepan, heat the vegetable oil over medium heat.
  • Add the flour and whisk continuously for about 1-2 minutes until it turns golden brown.
  • Stir in the chili powder, ground cumin, paprika, garlic powder, and onion powder. Cook for an additional minute, continuing to whisk.
  • Gradually add the vegetable broth while whisking to prevent lumps from forming.
  • Simmer the sauce for about 10-15 minutes, or until it thickens. Season with salt and pepper to taste. Set aside.

Prepare the Filling:

  • In a large skillet, heat the vegetable oil over medium heat.
  • Add the chopped onion and garlic, sauté for 2-3 minutes until they become translucent.
  • Add the diced red bell pepper, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes until the pepper softens.
  • Stir in the cooked black beans and corn kernels. Cook for an additional 2-3 minutes, then remove from heat.

Assemble the Enchiladas:

  • Preheat your oven to 180°C (350°F).
  • Warm the corn tortillas briefly in a microwave or skillet to make them pliable.
  • Spoon a portion of the bean and corn mixture onto each tortilla, then roll them up tightly.
  • Place the rolled enchiladas seam side down in a baking dish.
  • Pour the enchilada sauce evenly over the rolled tortillas.
  • Sprinkle the vegan cheese over the top.

Bake and Serve:

  • Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes, or until the enchiladas are heated through, and the cheese is melted.
  • Garnish with fresh cilantro and sliced jalapeños if desired.
  • Serve the vegan enchiladas hot and enjoy!
    These vegan enchiladas make a delicious and satisfying meal. Adjust the spice levels to your preference by adding more or less chili powder and jalapeños. Enjoy!
Nutrition Facts
Vegan enchiladas
Serving Size
 
1 Serving
Amount per Serving
Calories
580
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
4
g
Sodium
 
1170
mg
51
%
Potassium
 
614
mg
18
%
Carbohydrates
 
72
g
24
%
Fiber
 
15
g
63
%
Sugar
 
6
g
7
%
Protein
 
14
g
28
%
Vitamin A
 
2239
IU
45
%
Vitamin C
 
41
mg
50
%
Calcium
 
129
mg
13
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cucumber salad

Posted on by Leigh

Cucumber salad

Print Pin Rate
Prep Time: 10 minutes
Refrigerate: 30 minutes
Servings: 4 people
Calories: 203kcal

Ingredients

  • 2 cucumbers
  • 1 red onion
  • 200 g cherry tomatoes
  • 150 g feta cheese
  • 30 g fresh dill
  • 30 ml olive oil extra virgin
  • 30 ml white wine vinegar
  • salt to taste
  • ground pepper to taste

Instructions

  • Wash the cucumbers, cherry tomatoes, and fresh dill thoroughly.
  • Peel the cucumbers if desired (you can leave some strips of skin for added texture). Slice the cucumbers thinly. You can use a mandoline slicer or a sharp knife.
  • Slice the red onion thinly. You can soak the onion slices in cold water for a few minutes if you find the taste too strong.
  • Cut the cherry tomatoes in half or quarters, depending on their size.
  • Crumble the feta cheese into small pieces.
  • Chop the fresh dill finely.
  • In a large salad bowl, combine the sliced cucumbers, red onion, cherry tomatoes, and crumbled feta cheese.
  • In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, fresh dill, salt, and pepper. Adjust the seasoning to taste.
  • Pour the dressing over the salad ingredients in the large bowl.
  • Gently toss the salad to combine all the ingredients and coat them evenly with the dressing.
  • Taste and adjust the seasoning with more salt and pepper if needed.
  • Refrigerate the cucumber salad for about 30 minutes before serving to allow the flavors to meld together.
  • Serve chilled as a refreshing side dish.
    Enjoy your delicious cucumber salad in metric measurements!
Nutrition Facts
Cucumber salad
Serving Size
 
1 Serving
Amount per Serving
Calories
203
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
33
mg
11
%
Sodium
 
442
mg
19
%
Potassium
 
435
mg
12
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
7
g
14
%
Vitamin A
 
1090
IU
22
%
Vitamin C
 
25
mg
30
%
Calcium
 
234
mg
23
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan fudge

Posted on by Leigh

Vegan fudge

Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Refrigerate: 3 hours
Servings: 10 brownies
Calories: 446kcal

Ingredients

  • 400 g dairy-free chocolate chips
  • 400 g canned coconut milk
  • 100 g creamy peanut butter or almond butter
  • 100 g maple syrup
  • 1 tsp vanilla extract
  • 100 g chopped nuts (optional)
  • a pinch of salt

Instructions

  • Prepare a square or rectangular baking dish (about 20×20 cm or 8×8 inches) by lining it with parchment paper, leaving some overhang on the sides for easy removal later.
  • In a medium-sized saucepan, combine the coconut milk, dairy-free chocolate, peanut butter, and maple syrup (or agave nectar) over low heat.
  • Stir continuously until the chocolate and other ingredients are completely melted and the mixture is smooth. Be patient, and don't rush this step to prevent burning.
  • Once the mixture is smooth, remove it from the heat and stir in the vanilla extract and a pinch of salt if desired. If you're adding chopped nuts, fold them into the mixture at this point.
  • Pour the fudge mixture into the prepared baking dish and smooth the top with a spatula.
  • Place the dish in the refrigerator and let it chill for at least 2-3 hours, or until the fudge is set.
  • Once the fudge has set, use the parchment paper overhangs to lift it out of the dish. Place it on a cutting board and cut it into small squares or rectangles.
  • Enjoy your vegan fudge! Store any leftovers in an airtight container in the refrigerator.
    Feel free to customize this recipe by adding other ingredients like dried fruits, shredded coconut, or your favorite vegan mix-ins. Enjoy your homemade vegan fudge!
Nutrition Facts
Vegan fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
446
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
18
g
113
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
4
g
Sodium
 
50
mg
2
%
Potassium
 
229
mg
7
%
Carbohydrates
 
37
g
12
%
Fiber
 
5
g
21
%
Sugar
 
27
g
30
%
Protein
 
7
g
14
%
Vitamin A
 
2
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
84
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.