Chocolate Tahini Tiffin with Orange and Fig (Vegan)

Chocolate, Uncategorized

It’s January. It’s bloody freezing. I’ve hit a new level of pale, the Christmas tree has gone to festive heaven and everyone appears to be chasing a dry January (with varying levels of success) or hitting the gym. With these bleak facts in mind, I’m not going to share a protein-5cal-superfood recipe (that would be off brand anyway); instead, here’s a delicious way to use up any old dried fruit and nuts you have lying around after Christmas. It’s not an energy ball but it’s not the worst thing you could be eating. Enjoy!

Ingredients

  • 200g 70% dark chocolate
  • 50g coconut oil
  • 100g tahini
  • 1tbsp maple syrup
  • generous pinch sea salt
  • zest 1 orange
  • 150g mixed nuts (I used pistachios, almonds and pecans), roughly chopped
  • 120g dried figs, roughly chopped (I love figs with orange and tahini, but you could use any dried fruit)
  • 2tbsp sesame seeds, lightly toasted

Method

  1. Place the chocolate, coconut oil, tahini, maple syrup, seas salt and orange zest in a large heatproof bowl. Set the bowl over a pan of simmering water (ensuring that the water doesn’t touch the bottom of the bowl) and melt gently, stirring occasionally.
  2. Once the contents of the bowl have melted, mix briefly to form a smooth, glossy liquid. Set aside to cool a little.
  3. Once the chocolate mix has cooled, stir through the mixed nuts, dried figs and most of the sesame seeds. Tip into a lined tin/mould (mine was roughly 20x12cm) and level out with the back of a spoon. Sprinkle over the remaining sesame seeds, then leave in the fridge to set for at least 2 hours.
  4. Once set, slice up and serve (keep refrigerated).
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Blueberry, Squash and Spice Muffins (GF/ R.Sugar Free)

Cupcakes

Yep, I’ve jumped on the detox January bandwagon, and here’s the first of my healthier bakes; butternut squash, date, blueberry and cinnamon muffins. A quick scroll through my blog and it won’t come as a shock that I’m a bit clueless when it comes to ‘free from’ baking, but I’ve actually surprised myself with what can be done without the conventional sugars and flours I’m used to. The fruit in these muffins add sweetness and the almonds create a moist and soft texture making them a great (and still tasty) alternative to the sugar packed treats I’m sure we’ve all indulged in over Christmas. Give them a try!

muffin-1

Ingredients (makes 12):

  • 200g finely grated butternut squash
  • 100g melted butter
  • 100g chopped dates (softened in a little boiling water)
  • 2 eggs
  • 2tsp baking powder
  • 2tsp cinnamon
  • 1tsp mixed spice
  • 60g ground almonds
  • 175g buckwheat flour (or self raising if you don’t need a GF option)
  • 200g fresh blueberries

muffin3

Method:

  1. Preheat the oven to 180c. Line a muffin tray with paper cases.
  2. Place the squash in a bowl along with the melted butter, dates, date water and eggs. Mix together thoroughly.
  3. Add the baking powder, spices, ground almonds, flour and blueberries. Stir gently into the wet ingredients until just combined then distribute evenly between the muffin cases.
  4. Bake for 20-25 minutes until risen and golden brown.

muffin2