Almond Butter Maple Chocolate Fudge

Sometimes of an evening there comes a hankerin’ for something sweet,… decadent even. Something you crave, and you’ve got to have it come what may!  Tonight was such a time…

Almond Butter Maple Chocolate FudgeConsequently, I went looking for a sweet recipe. I also didn’t want to go shopping, just quickly create it from what I might have in my kitchen.  Here it is: Fudge. Yep, maybe it’s hot here, and maybe it’s allergy season, and perhaps it’s Summer.  Fudge is a Winter treat, isn’t it? Reality is I simply didn’t care what season it was. Fudge was the answer to my sweet-need.

This is the fudge we made. The recipe we created was inspired by the Reboot with Joe site. We tweeked ours just a bit – using what we had on hand, but it was very, very close to the recipe found here.

 

Almond Butter Maple Chocolate Fudge
Oh my, deliciously decadent - divine fudge.
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Ingredients
  1. 2 Cups Almond Butter
  2. 1/4 Cup Cacao powder
  3. 1/2 Cup pure Maple Syrup
  4. 1 heaping tsp coconut oil (we were closer to two tsp)
  5. 1 Tbsp Vanilla
  6. 1/2 tsp Sea Salt
Instructions
  1. 1) Combine everything in a large bowl and stir well. We used a food processor.
  2. 2) Spoon mixture into a square baking pan, lined with parchment paper. Smooth to desired thickness.
  3. 3) Place the pan in the freezer and chill for an hour. We chilled ours for 2 hours.
  4. 4) Take the fudge out of freezer and flip out of pan. Cut into squares, rectangles, hearts, whatever.
  5. 5) Place the squares on top of plastic or parchment paper. Optional: Drizzle with the melted chocolate. (Oh, yes, now we're talkin'!)
  6. 6) Sprinkle with a little sea salt if desired, or any topping of your choice.
  7. 7) Keep cool in freezer. Store in airtight container.
Notes
  1. 1) Each square is said to have between 150 & 200 calories.
  2. 2) Himalayan Pink Salt is pretty on top of the fudge too.
Adapted from Reboot with Joe
Adapted from Reboot with Joe
irRAWsistible.com http://irrawsistible.com/

Heirloom Tomato, Kale and Basil Pumpkin Seed Napoleons

tomato pate sandwichThere are times to experiment in my own kitchen, and there are times to share stunning photos and ideas from somewhere else. Today, I want to share a delicious sandwich. It is filled with pumpkin seeds, garlic, and avocado, etc. One of my favorite ways to eat a simple pesto is on toast, topped with tomato. This sandwich has taken that and exploded it into a taste bud treat par excellence! You can find the recipe and other photos here at Raw Guru’s blog page. The recipe was created by Gena Hemshaw of Choosing Raw.

Herbal Educator Classes – Come Join The Fun

Mint Spinach Smoothie

I was a guest presenter today! It was very exciting to be on the call this afternoon with Donna Evans-Master Herbalist and Author. The class material was about MINT, and the finale was our mint smoothie – created just for you!

Donna presents weekly lessons on herbs for those looking to increase their knowledge of herbs, and have a little fun doing it. Sometimes, having a personal tutor at your fingertips can mean so much, and having a specialist right there to answer your questions during a google hangout is empowering. 

Donna’s next class is on CHIVES! The classes are set up for kids-but I find I learn a great deal attending too. Not only do you learn about the scientific names for the herbs, Donna adds historical stories and lessons. That’s my favorite part. We’d like to invite you to sign up for next Wednesday’s online class right here! (That’s Wednesday, the 18th of June).

And I’ll be there too, with a brand new smoothie recipe for you to indulge in.

Paula’s Bouquet

1st Bouquet closeupThere are times when you can tell that someone may need a boost. Paula is a dear, dear friend who has mentored several of my daughters over the years. Since we began to experiment with “pretty, edible food” this week, we thought we would take an unexpected bouquet to Paula – one who does so much for so many others. 

Paula Bouquet

Happy Birthday, Naomi

Na-Strawberry RoseWhat woman doesn’t love receiving roses on her birthday?! Well, we gave Naomi edible roses today – hand made with love. Hope you had a super day.

I also want to thank you for the tireless work you do in the kitchen creating delicious gluten-free recipes. The world needs creative, giving, talented young women like you!

Sumptuous, Succulent, Scrumptuous Blueberry Dessert

There is something enticing about a round pie plate, creatively filled with
delicious, delectable, desirable purple yogurt/fruit goo.

frozen-blueberry-pie

We are grateful for those who, like us, explore various ingredients, tastes and textures
in order to create tasty treats to delight the taste buds while providing
unparalleled cuisine for those with food allergies.
This photo & recipe comes from SuperHealthyKids.com.

Liahona’s Bouquet

Rose BouquetLiahona, a dear young friend I’ve watched grow up these last few years, graduated from High School today. We were thrilled to be invited to attend her celebration this evening. She is a Sterling Scholar, Academic Medallion Recipient (meaning 3.8+ GPA), Diploma of Merit Recipient and Honor Society Member.

What do you bring a young lady who plays the euphonium well enough to be accepted into the Marine Corps band?

Well, this young lady also happens to LOVE raw food! So we made her a bouquet, which she ooohed and aaaahed over, and then promptly ate. Exactly what it had been made for, and I was thrilled she loved it – both visually, and with her teeth.  

Well done, Liahona!

Coconut Pecan Date Rolls

coconut pecan ballsThe first time this recipe was created, I put all the coconut into the date paste. While still very good, there was nothing left to roll the balls in, and it was a little dry. Therefore, I re-wrote the recipe by splitting the coconut into two on the card, so hopefully you won’t make the same mistake I did.

 

Coconut Pecan Date Rolls
Pecan & Date... There's nothing else to say.
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Ingredients
  1. 12 fresh medjool (soft) dates, pitted
  2. 1/2 C pecans, chopped
  3. 1/2 C shredded coconut
  4. 1/2 C shredded coconut
Instructions
  1. In a food processor, pulse dates, pecans, and 1/2 C shredded coconut until a paste forms.
  2. Shape date mixture into oval, marshmallow-like shapes, or balls, or triangles, or shape of your choice.
  3. Roll in bowl containing remaining 1/2 C shredded coconut.
  4. Devour.
irRAWsistible.com http://irrawsistible.com/

Dates & Figs – Desserts you’ve never considered

Raw Fig NewtonDate & Fig Class – We had a LOT of fun tonight. We taught everyone how to make their own raw fig newtons!  I don’t know about you, but fig newtons were a favorite treat when I was a little girl. There was something so comforting about biting into that chewy, wholesome cookie. I won’t claim this recipe gives you quite the same experience, but I will say that it is delicious to Fig Newton fillingthe taste buds, and very satisfying. Fig Newton Finale

Fig Newton creationHere’s the recipe. Enjoy!

Raw Fig Newton Cookies
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Ingredients
  1. 1 C figs
  2. 1/2 C almonds
  3. 1/4 C flax seed
  4. 1/4 C raw rolled oats
  5. 2 tbsp honey
Instructions
  1. In your food processor, blend figs until smooth, add water one tablespoon at a time if you need to so you get a sticky and spreadable paste.
  2. Set the paste aside for later.
  3. Grind the flax, oats, and almonds in a high speed blender or coffee grinder until a flour-like consistency is reached.
  4. Add in your honey and blend until a dough forms.
  5. Place the dough between two sheets of wax paper and use a rolling pin to shape it into a square.
  6. Cut the square in half, so you have two rectangles.
  7. Take half the fig paste and spread it across one of the rectangles, leave about a ¼ inch border along the longest sides. Take the rest of the fig paste and do the same to the second rectangle.
  8. Fold each of the rectangles over on themselves and pinch the sides together. Cut each rectangle into desired size pieces.
Notes
  1. Tip 1: You may add a pinch of salt or a drop of vanilla for enhanced flavor.
  2. Tip 2: You may lightly grease the wax paper with coconut oil to prevent the dough from sticking (but we didn’t find this necessary.)
  3. Tip 3: You don’t need to leave space on the short ends of the rectangles
  4. Tip 4: Cookies keep for 3 – 4 days in an airtight container in the fridge.
Adapted from Maggie
Adapted from Maggie
irRAWsistible.com http://irrawsistible.com/
 

Bonus! – Weird Fig Facts

BONUS POLLINATION FACTS!

  • Fig WaspSince the fig flowers are on the inside of the fig, most figs need to be pollinated by a fig wasp!
  • Female fig wasps implant themselves inside of either the male or female edible fig, both of which grow on the same plant. No matter what gender the fig, the wasp will pollinate it. Inside a male fig, the wasp will lay her eggs. But if she lands in a female fig, she will be unable to lay her eggs and eventually dies. Regardless of the figs gender after pollination the wasp dies and decomposes inside the fruit!
  • Figs contain an enzyme called ficin, which essentially digests the wasp, making it a part of the fruit.

Fig 5HOWEVER!! This wasp is not native to the US! So how are our figs pollenated? They aren’t. In the case of common figs, the flowers are all female and need no pollination. :D This is called parthenogenesis meaning without pollination.

There are 3 other types of figs trees besides the common fig.

  • The Capri fig, has male and female flowers requiring visits by the tiny wasp.
  • The Smyrna fig, needing cross-pollination by Capri figs in order to develop normally.
  • The San Pedro fig, which is intermediate, its first crop is independent like the common fig, and it’s second crop is dependent on pollination.

I found this part of learning about figs to be ultimately fascinating. I hadn’t studied figs, and learning about them was by far one of the most interesting things I’ve learned of late. Hope you enjoyed it too.