Healthy Whole Wheat Trail Mix Crackers

Better than store-bought: Packed with nutritious ingredients these Healthy Whole Wheat Trail Mix Crackers are a simple to prepare yet elegant-looking snack to impress. Vegan, with no added oil or refined sugar these can be made gluten-free, too,

Should I ever have enough recipes* I’d add a category called parent-approved. What’s other bloggers’ kid-approved seal would be dishes that pass my parents’ picky palates. Honestly, while my parents enjoy good quality food I wouldn’t have considered them gourmets [which I’d associated with truffle anything, five-star restaurants and the likes until now]. Given their at times  [overly] harsh criticism of my recipes? I might just have changed my opinion. Luckily, these crackers passed the test – despite being neither sweet nor involving any fudgy chocolate action.

*and a self-hosted site allowing for a nicer plug-in and at that presentation of them

Trail Mix crackers

Why Trail Mix Crackers? Because, well, trail mix. Lots of delicious and nutritious nuts paired with naturally sweet raisins for quick and healthy energy – what’s not to like? In 10th grade I went through a huge trail mix phase, always carrying a bag with me and already letting doubtful friends know about the fact that no, fat doesn’t make you fat [from that moment  on they demanded I share my trail mix, of course ;)]. I used a standard trail [think: almonds, brazil nuts, cashews, hazelnuts and way too many raisins] for easy availability but go with what you have on hand or fancy. Yet I’d recommend not using one of those containing any chocolate or other ingredients that might burn easily as you’ll bake these crackers for a longish time. Then again you could obviously sacrifice yourself and pick the ‘undesired’ chocolate out of any trail mix. The selfless things we do for others, no?!

Trail Mix Crackers

While I didn’t test this option myself I can’t see why using an all purpose gluten-free flour wouldn’t work here. Being baked twice these Trail Mix Crackers area forgiving recipe ending in a nice crispy result every time. Some of the loaves I baked didn’t come out quite as intended but crisped up just fine on the second round in the oven.

And the taste? They’re neither verging decidedly on the sweet nor savoury side but a pleasant in-between with the nuts adding an amazing texture and the plump raisins being dots of sweetness.Making them the perfect vehicle for both sweet spreads – think jam + cream cheese, various nut butters or even Nutella if that’s how you roll – or savoury options like as part of a cheese platter.

Trail Mix Crackers_box

One more thing: I know twice-baked anything sounds way too involved. Trust me, though: these are anything but. And the fact you can freeze some of the baked loaves and crisp them up whenever you feel like makes these crackers a great snack for spontaneous visitors, too. Containing trail mix might give it away but I’ll state the obvious: they also make a good on-the-go snack. Hitting the trail with some Trail Mix Crackers? Sounds really good to me.

Healthy Whole Wheat Trail Mix Crackers

2 cups of whole-wheat flour* [240g]
1/2 tsp of salt
2 scant tsp of baking soda
1/4 cup flax seeds [~28g]
2 tbsps maple syrup
2 cups of unsweetened soy or almond milk [480 ml]
2 tsps apple cider OR white vinegar OR lemon juice
1 cup trail mix* [~110-120g]

  1. Preheat oven to 325 *F/165 *C.
  2. Grease four mini loaf pans (5 3/4 inches x 3 1/4 inches) very well OR line with parchment paper. I recommend the latter for easy removal of loaves after baking.
  3. In a large mug, stir vinegar into the soy milk and set aside to curdle. This won’t take longer than 5-10 minutes depending on the kind of ‘milk’ used. After is has curdled, stir in the maple syrup.
  4. Prepare your trail mix by chopping any nuts or breaking them into smaller pieces.
  5. In a large bowl mix flour, baking soda, salt and flax seeds plus cinnamon if using.
    Pour the wet into the dry ingredients and stir to combine. Don’t over mix.
  6. Fold in the trail mix.
  7. Pour the batter into your prepared pans and bake for 35-45 minutes. Loaves should be golden brown and springy to touch.  Test with a toothpick to check if they’re done after minimum baking time. They toothpick should come out clean. If it doesn’t, bake for an additional five minutes and test again.
  8. Let the loaves cool down on a wire rack very well before slicing. If you do have the time I recommend freezing them for easier slicing.
  9. Preheat the oven to 325°F/160 °C.
  10. Slice the loaves as thin as possible, letting thaw a little before if you froze them. The thinner they are the better they will crisp up.
  11. Bake crackers for a baking sheet lined with parchment paper for about 25 minutes or until crisp [time will depend on how thin or thick the crackers are cut]. Flipping them about halfway through the baking time is optional but recommend.
  12. Let cool completely before serving.

Notes

  1. *a gluten-free AP mix should work just fine
  2. A serrated knife is your best friend for slicing the loaves thin enough for crispy Crackers.

Adapted from Babble.

Trail Mix Crackers_3.JPG

I’m linking up with Meatless MondaysAllergy Free Wednesdays#RecipeOfTheWeek,Gluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays.

 

Happiness-inducing today: Taking time to read a book before and after work.

 

Stay in touch!
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living

What’s in your go-to trail mix?

Are your family members the harshest judges of your cooking, too?

Merken

Merken

Merken

Merken

Merken

Merken

Merken

Advertisements

One Bowl Healthy Oatmeal Chocolate Chip Cookies

Buttery without the butter, delightfully sweet without refined sugar: With only eight ingredients, one bowl and no butter, oil or refined sugar these Healthy Oatmeal Chocolate Chip Cookies are vegan, gluten-free, easy to prepare and make for a great snack or nutritious treat.

healthy chocolate chip oatmeal cookies

Where do I start with these healthy vegan Oatmeal Chocolate Chip Cookies? They’re small but mighty. Okay, not really. Yet they’re small but have quite the story to tell. Inspired by the oatmeal cookies my mum has been making, sharing with the whole family and raving about these had to happen. See, I’m all for my family eating oatmeal. And cookies. But if there’s an option to merge these in a healthier way I’m even more in for it. Needless to say my mum’s standard recipe does not fit this criteria or else I wouldn’t have dusted off my apron to get baking.*

*granted, I didn’t wear an apron but writing this post reminded me I really should the next time.

healthy vegan oatmeal cookies (hazelnut version)

The verdict? My mum took one bite and said: “delicious, you can bake me a tin full of these”. Needless to say this made my day. Because you might imagine the rarity of a statement like that coming from her. Can we call that a huge success? Especially surprising as – and I’m going to commit a blogger crime saying this – I wasn’t overly impressed by the cookies myself. But I should add that a) I’m generally not a cookie person. Chocolate has my heart, or, rather: sweet tooth. And b) I still thought they were delicious, I’d just choose chocolate over any cookie any day so I’m not qualified to judge ;). My sister was a fan of the cookies, too, though, which should say it all: thumbs up for these.

I tried both a hazelnut and almond version of these – the first picture above shows the almond, the second one the hazelnut ones – and both were equally well received. The almonds blend in well with the other flavours while the hazelnuts add a litte extra flavour  – which I personally thought was great – so you decide what you’re feeling like.

healthy oatmeal chocolate chip cookies -

Crispy on the edges, soft in the middle with a delightfully hearty oat flavour spiked with hints of chocolate – they just deliver. They’re not your average dessert-like sweet cookies but their more nutritious but not less delicious cousins. Have your cookie and eat it [for breakfast], too!

One Bowl Healthy Vegan Oatmeal Chocolate Chip Cookies

yields about 8 cookies

3/4 cup quick oats [60 g] + 1-2 tbsps, divided [use certified gluten-free if necessary]
2 tbsps ground almonds/almond meal OR hazelnut meal [~18-20 g]
3 tsps tapioca starch
2.5-3 tbsps of maple syrup [see notes]
1 heaped tbsp of coconut oil  [20 g]
Pinch of sea salt
1+ tbsps of mini chocolate chips OR chopped up dark chocolate [see notes]
1/2 tsp vanilla [optional]
[Optional: non-dairy milk]

  1. Preheat oven to 350 °F/175 °C. Line a baking sheet with parchment paper.
  2. In a food processor, process the oatmeal into a fine flour. Add ground almonds, baking powder, salt and tapioca and give it a quick pulse to combine.
  3. Melt the coconut oil.
  4. Add the maple syrup, coconut oil and vanilla if using to the dry ingredients in the blender and mix to combine. The dough should stick together well at this point. If the dough is too crumbly, add 1/2 tbsp of non-dairy milk at a time to reach the desired consistency. Transfer dough to a small mixing bowl.
  5. Using your hands, mix in the remaining oats. You want the dough to be less sticky and rollable, not crumbly, so start with 1 tbsp of oatmeal.
  6. Add the chocolate chips and stir through with a spoon or your hands.
  7. Scoop dough onto prepared baking sheet, using around 3/4 of a tablespoon of dough per cookie. Roll into a ball and flatten into cookie shape between your palms. No need for perfection here.
  8. Bake for 8-10 minutes. Let the cookies sit on the sheet for around five minutes, then transfer to a cooling rack to cool completely.

Notes:
Using hazelnut meal I found 2 1/2 tbsps of maple syrup to be enough but adjust to get the right consistency.

Use sugar-free/stevia-sweetened chocolate for a completely refined-sugar-free option.

oatmeal chocolate chip cookies_8

I’m linking up with Allergy Free Wednesdays#RecipeOfTheWeek,#StrangeButGoodGluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays, Meatless Mondays.

 

Happiness-inducing today:  Walking around outside soaking up the summery smell of the air. Can I bottle that scent up for colder months to come?!

 

Stay in touch!
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living
 

What’s one family favourite dish/cookie you’ve “healthified”?

Do you prefer chocolate chips or raisins in your oatmeal cookies?

Merken

Merken

Merken

Merken

Merken

Merken

Merken

Merken

Merken

Merken

Merken

Merken

Merken

Merken

Merken

Merken

Merken

No-bake Peanut Butter and Jelly Chocolate Fudge Bars

Using only five simple ingredients these no-bake peanut butter and jelly chocolate fudge bars are a healthy vegan and gluten-free snack or dessert. The rich topping makes them irresistible.

What. a. name. Yes, I’m aware it’s a mouthful to read and say but I promise they’re deserving of every single letter. In other words: SO good. Inspired by Ronan Keating I’m tempted to say that regarding these bars it’d best to say nothing at all [and let the picures do the talking]. Or nothing but: yes, you want and need these in your life. Unless you happen to have a peanut allergy, tnat is. However, if you knew me you’d also know I’m not good at saying nothing at all.

Cranberry Fudge Bars_3

The making – or rather: naming – of these bars unexpectedly became an educational matter. Story time: when I first made these No-Bake Chocolate Fudge Brownies and brought them to work I had to learn that one of my colleagues is allergic to nuts the worst way. Think: she ate one and asked me mid-bite if they might contain nuts. I felt so sorry despite her not blaming me. Here’s the deal: nut allergies are by far not common around here. Peanut butter bans in schools? Unheard of.

Cranberry Fudge bars_4

As I felt sorry for my colleague missing out not only on the brownies but these blondies, too,  yet was on a roll with the no-bake bars I did some research. Peanut is my favourite kind of ‘butter’ and not actually a nut* but a member of the legume family. Wait … Wouldn’t these bars be nut-free using peanuts?  Long story short: I decided against labeling them as such to avoid confusion but happily learned they were suitable for my colleague.Nut allergies are somehow fascinating – though obviously a huge bummer for those suffering from them – in how much they differ from person to person.

*Honestly, as much as I like legumes – both the word and the food group – peanuts will forever be nuts in my heart.

Cranberry Fudge Bars_2

Okay, back to the bars. Do you prefer brownies or blondies? If we were looking at the baked variety I’d always be team brownie. But with these no-bake slices I’ve found I slightly prefer the blonde version. It’s the same with bars: dried fruit mixed with cocoa simply isn’t my favourite. Not bad enough to skip out on the brownies but … And really: who can resist dates mixed with peanut butter? It’s such a good combination. Studding this base with the diamond-like-looking cranberries and adding a rich and creamy chocolate topping takes the deliciousness to another level.  Peanut butter and jelly isn’t a classic over here but I’ll make it one for those around me – with these bars. Family-approved, colleague-approved and, well, unsurprisingly approved by my stomach, too. PB & J, you’re here to stay.

Cranberry Fudge Bars_1

The cranberries might not be a typical PB & J add-in but they really add a little something-something to the soft & salty peanut butter-y base and amazingly rich and creamy fudge topping. Feel free to use dried cherries in their place for a more authentic taste but I’ll say you’re missing out. A little ;).

No-bake Cranberry Peanut Butter Chocolate Fudge Blondies

100 g soft dates
130 g roasted + salted peanuts
1/4 cup [30 g] of dried cranberries

100 g dark chocolate [70 % cocoa or higher]**
1/2 cup of full-fat coconut milk OR full-fat non-dairy creamer [I used soy]

  1. Place peanuts in a high-speed blender or food processor. Pulse until ground to your preference – either finely ground and flour-like or with a few more roughly chopped pieces for texture*. Remove from the blender and set aside.
  2. Process dates until finely chopped/close to paste-like. Remove from food processor.
  3. Add nut meal back to the food processor, turn it on and slowly add the date mixture bit by bit, processing until a thick dough forms. You might want to stop in between, pushing the dates sticking to the sides of the blender/food processor into the blades and stop in between to prevent overheating.
  4. Firmly press the nut and date mixture into an 8 x 8-inch pan. Press the dried cranberries firmly into the blondie base and put into the fridge to harden [it will be very sticky and soft].
  5. While the base is chilling in the fridge, prepare your ganache layer. Finely chop the chocolate bar and set aside.
  6. Bring the coconut milk/non-dairy cream to a boil either on the stove or in the microwave. Pour over the chopped chocolate and (!!!) let sit for three minutes. Do NOT stir before.
  7. Stir to fully combine all fudge ingredients. Top the chilled base with ganache and refridgerate for at least 45 minutes before cutting into it.

Notes:

*As the roasted peanuts tend to turn into nut butter faster than other nuts you have to be careful not to overblend.

**use sugar-free or stevia-sweetened for a refined sugar-free version.

 

I’m linking up with Allergy Free Wednesdays#RecipeOfTheWeek,#StrangeButGoodGluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays.

 

Happiness-inducing today: Still getting to enjoy some sunshine after work.

 

Stay in touch!
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living
Blondies or brownies?
 Do you have any food allergies?

Week in review: Peanut butter and family time.

Sometimes writing intros is hard because my brain won’t bother churning out any ideas. And sometimes it’s hard because there are too many thoughts. Especially after the past few days had me reflect on many things in life and changes I want and need to make. My head is spinning with thoughts but since I prefer to keep these Weeks in Review on the  light[er] side and also don’t want to serve you half-digested brain meanderings I will keep them churning for a little longer. Let’s chat about the past week instead – and by that I mean I want to hear about yours, too. Give yourself some credit for all you do every week. Even if – like for me on many occasions, too – “just the usual”. Done is done and you deserve that pat on the back. Thanks to Meg for hosting once again.

Week in review

  • Worked five days again with Friday feeling never-ending. My exhaustion on this day felt awful in the moment but made me realize I need to take certain steps to prevent it happening again in the future. I’m aware this is cryptical but I’m honestly not sure about my real plan of action here, either.
  • Cleaned my entire apartment including the rooms I never use [to be called the the dust collectors from now on …] it’s too big for one person – for our guests arriving on Thursday/Friday. It’s another holiday weekend over here and one where the majority of the family on my mother’s side visits every year. As much as I like my family I will admit  having that many people around is not the easiest for an introvert like me. Verdict after this weekend: I need a lot more practice.
  • Meal-prepped for a few days and prepared breakfast the night before Sunday through Thursday. I still need to get [a lot] better about this.
  • Made a huge mess in the kitchen when preparing my no-bake vegan fudge brownies on Saturday  [base] and Sunday  [fudge layer] plus a little recipe experimenting [gone right taste but wrong texture-wise]. Meaning two days of cleaning the kitchen again. As much as I enjoy cooking and baking I don’t deal well with seeing chocolate, cocoa and various liquids [honey …] spilled around. It’s giving me the heebie-jeebies and my head really needs to get used to it. Maybe more recipe creation would be a good shock therapy ;)?!

No-bake fudge brownies_M

  • Interrupted writing this post to  a) gather my family’s clothes drying outside when the sun switched over to a heavy downpour all of a sudden and b) tidy my parents kitchen quickly as my dad was expecting guests. I’d say he owes me a favour now. Doing my laundry, maybe ;)? Thinking about it I’d already appreciate the internet working properly. My tech-genius brother was/is [as I’m writing this] around for the weekend and has been figuring out the why to our current problems with it,
  • Had a good old sing-along and dance party in my kitchen while preparing the above. Note to self: do this more often. It even sparked a potential post idea [that I should really scribble down after finishing this post lest I could easily end up forgetting it] – I’d call that a win-win situation.
  • Skipped my already non-intense pilates workout on several days. While not exercising to deserve food anymore I still find allowing myself full rest hard. One [rainy] day I’ll [be able to] sit on my butt watching movies, talking and eating good food with even better company like other people do, too. One day …
  • Possibly the most exciting kitchen action of the week: Making my own peanut butter for the first time. Why didn’t I dare to way earlier?! Okay, I know why: my constant fear of breaking my Vitamix. But seriously: it’s so easy yet so amazing. Only I wish I was able to find no-oil-added peanuts. Because I want my nut butters to be just nuts, maybe salt but nothing else. My family still enjoyed their PB & Js and I can’t deny enjoying many spoonfuls as is. Sometimes you just need the “bad” PB.

peanut butter_jelly_bread

Took a million and one pictures of my nephew. But obviously spent even more time with him without the camera separating us. A million pictures are worth nothing if we didn’t actually make the memories they’re capturing.

… and with that I’m off to try and make some more memories before everybody’s packing and leaving again.  Happy Monday to all of you!

Happiness-inducing today: The time spent with my family – they’re a fun, maybe slightly crazy bunch which makes them all the more lovable.

My evening walk – nobody else felt like joining me – including gorgeously sun-flooded views and an amazing frog concert. Those little guys were seriously singing their hearts out [just for me].

Stay in touch!

Twitter: @MissPolkadot21
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living

 

Tell me a little about your past week!

If you’ve made nut butters at home before:which kinds? I still want to try white almond butter but there’s the issue of worrying about my Vitamix again.

 

 

Healthy Fruit and Nut Quinoa Clusters [gluten-free + vegan]

Crunchy, sweet and prepared in no time these healthy Fruit and Nut  Quinoa Clusters are the perfect snack at any time of the day. Using only eight ingredients this recipe is vegan, gluten-free and optionally  refined sugar-free, too.

Fruit an Nut Cluster_6

Like I mentioned in Monday’s post this week is a short one – work-wise at least. Everything else would be less than happy. Weeks already aren’t long enough as is but I digress. What happens when you’re off work for the remainder of the week? Right. You’re finally getting back into blogging and pre-writing post more as well as tackling multiple tasks around the household with ease. Only not. Wishful thinking, really. I know I can’t be the only one who has the biggest aspirations for the days off – and awakens to the harsh reality of hardly a thing checked off the to-do list by the end of day one. That was me yesterday evening.

Fruit an Nut Cluster_5

Why I’m telling you all of this? It’s how this recipe came about. I’d actually meant to get up relatively early and finish a post on a topic that has been on my mind for a while already. Yet perfectionism got the best of me and I couldn’t finish it. Instead, I spent my time reading and being lazy relaxing because the weather was too amazing to clean my apartment. Bad conscience caught up with me at some point so I multi-tasked on cleaning some of the chairs on our terrace [gross!] – and these Fruit and Nut Quinoa Clusters.

Now you might think these look familiar and you’re right: today’s recipe is adapted from this nut brittle that’s already good as is. But we as bloggers [and perfectionists] can never let good be enough, right? My recent first-time purchase of puffed quinoa – it was on offer, what can I say? – played into this nicely as I knew I needed to use it in a recipe. Add into this all that my sister has been asking me for healthier treats and her upcoming visit – a decision easily made.

Fruit an Nut Cluster_1

These are the lighter version of the Nut and Seed Brittle if you will. But not lighter in the diet-y sense. Just imagine some more airy crunch, almost granola-like [and we all like granola, yes?]. That. And a chocolate drizzle because: chocolate. Still healthy enough to eat any time of the day and with that granola aspect in mind you could totally crumble them up and eat as such. No judgment. And if you break them into larger pieces rahter than chunks: Copycat KIND bars* for a fracton of the price.

In case you’re wondering how they went down with my taste testers: my sister ate half the batch in one sitting  so  I think I’ll consider this another family-approved recipe. Me? No convincing needed in the first place and my mum wasn’t exactly vetoing a second batch, either. Find me in the kitchen then …

Fruit an Nut Cluster_3

Healthy Fruit and Nut Quinoa Clusters

  • ¼ cup pumpkin seeds/pepitas [30 g]
  • ¼ cup of slivered almonds [30 g]
  • ¼ cup dried cranberries or raisins [30 g]*
  • 1/2 cup puffed quinoa  [15 g ]
  • 1 tbsp of ground flaxseed
  • 1 tbsp maple syrup
  • 1 tbsp brown rice syrup or honey [25 g]
  • Chocolate for drizzling, sugar-free if desired – amount: however much you feel like
  1. Preheat oven to 320 °F/160 °C and line a baking sheet with parchment paper.
  2. Roughly chop both the almonds and cranberries.
  3. In a wide bowl, stir together honey and maple.
  4. In another bow, mix the almonds, seeds, puffed quinoa and cranberries. Add to the sirup mixture and stir to combine well.
  5. Spread the nut mixture evenly on your prepared baking sheet and press down firmly to ensure it’ll get all clustery.
  6. Bake for about 15 minutes, watching closely to avoid burning it. Baking times might vary depending on your oven.
  7. Melt the chocolate either in a double boiler or microwave.
  8. Let cool completely before drizzling chocolate on top of the clusters.
  9. Once the chocolate has hardened, break into chunks or bars.

Notes:

  1. *the cranberries I used were sweetened but you can sub them for any dried fruit you like I wouldn’t recommend mulberries as I tried them in the batch pictured and they burned in places.

I’m linking up with Allergy Free Wednesdays#RecipeOfTheWeek,#StrangeButGoodGluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays, Meatless Mondays.

 

 

Happiness-inducing today: Every time my nephew smiled at me. Not those times when he did while pulling my hair a little too strongly maybe …

 

Stay in touch!
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living

No-bake Chocolate Orange Fudge Blondies

Packied with fresh and zesty orange flavour in both the crust and rich fudge frosting these No-bake Chocolate Orange Fudge Blondies offer you a taste of summer in every bite. With only seven ingredients, vegan, paleo, naturally gluten- and optionally refined sugar-free they are a healthy dessert or snack option.

Chocolate Orange Slice

 

Before we get into today’s recipe for these absolutely delicious, summery and mum/dad/colleague-approved No-Bake Chocolate Orange Fudge Blondies I want to share some thoughts on my mind. About just that topic: approval.

Feed them to the neighbour’s chicken.

The above was my mum’s comment on these bars. Ouch. And I was this close to writing the recipe off as a fail though I thought they were really good. What made me redecide? Reminding myself that a) [food] preferences differ and b) my mum is a pretty tough critic. Boy am I glad I didn’t let her words get me down – though the chicken might have been pleased ;). Because my colleagues very much enjoyed the bars, one even saying that if she ever got married she wanted these and these. [I’m actually bad at accepting compliments but that’s a topic for another day.]

Shouldn’t I/we trust our own judgement when it comesto deciding which recipes to share on -our- blogs? I wish I could say I no longer depended on other people’s opinion at all but that’s not entirely true. Compliments are balm for our  [occasionally insecure] souls. Knowing you met somebody’s taste with a homemade treat just feels good. Where I’m getting here? Asking for others’ opinion isn’t always bad unless we can’t make a single decision ourselves anymore without getting somebody else’s approval. That just takes the fun and freedom out of life.

Chocolate Orange Slice_2

Okay, onto the food now. You know how they say ‘When the cake works, bake it in every flavour’? Shoes? You’re saying that was about shoes? Nah. That’s not my kind of business [though dresses are a wholly different story …]. But: cake. Or blondies. No-bake blondies. That is my business. And after the huge success of these brownies in my family it was only natural to adapt them in a different way. A fresher, fruity way. Don’t make me play favourites but oh my … these are good.

With only seven ingredients these are even simpler than the No-bake Chocolate Fudge Brownies. Thanks to the fact the base has some more texture i.e. crunch rather than being very smooth you might not even need a high-speed blender. I preferred it this way but grinding the nuts for longer and in a flour-like consistency would give you just that, too, if that’s how you like your brownies/blondies.

Oh and talking about approval: these blondies got my dad’s which probably is even harder to get than my mum’s – if that’s even possible. Shockingly, even I – remember what I said about that? – liked the crust on its own a LOT. I could totally eat it on its own but sssh: don’t tell the chocolate fudge. But you really shouldn’t make just one part because, well, you don’t just wear a single shoe, right? Some things are simply better together.

Chocolate Orange Slice_5

No-bake Chocolate Orange Fudge Blondies

100 g soft dates
1-2 tbsps of coconut butter [optional but ]

100 g raw cashews
20 g unsweetened shredded coconut
1/2 tsp of of orange zest, at best freshly grated from one organic orange

100 g dark chocolate [70 % cocoa or higher]**
1/2 cup of full-fat coconut milk
1/2 tsp of orange zest

  1. Place cashews in a food processor or high-powered blender or food processor. Pulse until ground to your preference – either finely ground and flour-like or with a few more roughly chopped pieces for texture. Remove from the blender and mix in orange zest. Set aside.
  2. Process dates in the food processor until finely chopped/close to paste-like. Remove from food processor.
  3. Add nut meal back to the food processor, turn it on and slowly add the date mixture bit by bit, processing until a thick dough forms. You might want to stop in between, pushing the dates sticking to the sides of the blender/food processor into the blades and to prevent overheating.
  4. Firmly press the nut and date mixture into an 8 x 8-inch pan and put into the fridge to harden [it will be very sticky and soft].
  5. While the base is chilling in the fridge, prepare your ganache layer. Finely chop the chocolate bar and set aside.
  6. Add the other 1/2 a tsp of orange zest to the coconut milk and bring it to a boil either on the stove or in the microwave. Pour over the chopped chocolate and (!!!) let sit for three minutes. Do NOT stir before.
  7. Stir to fully combine all fudge ingredients. Top the chilled base with ganache and refridgerate for at least 45 minutes before cutting into it.

Notes:

**use sugar-free or steva-sweetened for a refined sugar-free version.

Chocolate Orange Slice_4

I’m linking up with Allergy Free Wednesdays#RecipeOfTheWeek,#StrangeButGoodGluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays, Meatless Mondays.

 

Happiness-inducing today: Seeing a person I love laugh. Nothing is more contagious than genuine laughter.

 

Stay in touch!
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living
Blondies or brownies?

How much do you rely on others’ opinon – be it in terms of cooking, blogging, fashion …?