WELL BEING & OTHER STORIES

Recipes, rituals and other stories to realign the body and mind

almond butter

All-Natural Miso Almond Fudge

Vegan, Sweets + Desserts, Snacks, Recipe, Gluten freedanielle copperman1 Comment
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This recipe is so, so easy and, I mean, it’s just the dream. Not only is it simple and stress-free to make, it’s also all-natural, completely sugar-free, and high in functional nutritious ingredients. With almonds and coconut oil, this fudge recipe holds incredible benefits with high levels of healthy fats and protein, which support cell function and repair and growth of muscles, hair, skin and nails. I just love it. I keep pieces in the freezer for a quick snack and for a safe burst of energy during the day, before a workout or as an afternoon/evening snack that won’t spike my blood sugar levels too much. The miso bring a deliciously rich, salty flavour; you’ll see what I mean.

Components

150g dates (ideally medjool)
1 heaped teaspoon white or brown miso paste
3-4 tbs (about 30g) coconut oil, melted
150g almond butter (can use other nut butter if desired)

+ You can make these without miso, and use a pinch of salt instead; I just used it as it adds a nice, unique flavour.

Method

Simply blend all of the ingredients together in a food processor, on the highest speed. If you don’t have medjool dates and if the ones you do have seem a little tough, soften them by placing them in a bowl and covering with boiling water for a few minutes. The drain them and pat them dry, squeezing out any excess liquid before then blending in your food processor with the other ingredients.

Blend until the mixture forms a smooth and sticky paste. It should blend into a smooth doughy ball. Remove from the food processor and spread out into a shallow dish or tray. I used a tuppaware dish for mine as it was small enough to make slightly thicker pieces. Use your hands or the back of a spoon or spatula to spread the mixture across your dish or tray evenly, making it about 1-2cm high. Make sure it is completely compact. Place in the freezer for about 1-2 hours, until stiff.

Once completely stiffened, slice with a sharp knife into small individual fudge-like pieces. You could also slice into bar shapes, if desired.

Return to the freezer and store them here until ready to eat. I like mine quick tough and fudgy, but if you prefer them a little softer, remove from the freezer a few minutes before you wish to enjoy them. Alternatively, you could store in the fridge instead.

Enjoy!

Almond & Adaptogen Ananda Mouthfuls

Dairy Free, Gluten free, Recipe, Snacks, Sugar Free, Sweets + Desserts, Vegan, Vegetariandanielle copperman2 Comments
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I love to make some variation of these simple snacks every few weeks, and they're especially convenient if I am traveling a lot. I love to take them with me for the journey, and if i have the facilities where I am staying abroad, I always make them if I am staying somewhere for a while, as they are super easy to make and provide functional nutrition in an instant. They are high in protein, healthy fats, fibre and essential vitamins and minerals, and are a delicious way to incorporate a dose of your favourite adaptogens and / or tonic herbs if you want other ways to use them. Depending on the adaptogens you use, these mouthfuls have a host of physical and mental health benefits, and the bonus is that they taste like chewy caramels. Enjoy!

Components

50g gluten free oats (or cashews)
50g ground almonds (or whole almonds)
A generous pinch of salt
1 tbs vanilla vegan protein powder (i use The Welle Co or Innermost Health)
1 heaped teaspoon cinnamon
150g medjool or other soft dates (pitted and halved)
1.5 tablespoons coconut oil (soft, or melted)
60g almond butter or cashew butter, or a mixture of both

Optional adaptogens: (use one or several of the following, or add your own preferred adaptogens or tonic herbs)

1/4 teaspoon pearl
1/2 teaspoon ashwaganda
1 tablespoons tocorionels
1 tablespoon cacao
1 teaspoon he shou wu, cordyceps, reishi or chaga

Method

Start by blending the oats, ground or whole almonds, salt, protein powder, cinnamon and adaptogen powder of choice in a food processor, on the highest speed, until they form a fine, flour-like consistency. 

Next, add the dates and then blend again until the mixture becomes doughy and perhaps even forms a large, sticky ball. 

Next, add the coconut oil and the nut butter and blend a final time. The mixture should be smooth, sticky and doughy and may even begin to form a doughy ball. It should not be wet or paste-like. You should be able to handle it with your hands and it should hold together when you press or squeeze it.

Finally, roll the mixture into balls, or form into bars, (using individual moulds or pressing into a dish or loaf tin and then slicing into individual bars once they have set) and store in the fridge or freezer. I keep some in the fridge for an instant snack, and some in the freezer as they will keep for much longer, and take just seconds to thaw.

Salted Peanut version

Components

50g gluten free oats
80g roasted peanuts
Pinch of salt (don't use if your peanuts are already salted)
1 teaspoon vanilla powder or extract, or vegan or whey protein powder
250g medjool dates
50g peanut butter (could also use other nut butter)
1 tablespoon coconut oil, room temp

Optional adaptogens: (use one or several of the following, or add your own preferred adaptogens or tonic herbs)

1/4 teaspoon pearl
1/2 teaspoon ashwaganda
1 tablespoons tocorionels
1 tablespoon cacao
1 teaspoon he shou wu, cordyceps, reishi or chaga

Method

Start by blending the oats, peanuts, protein powder and adaptogen powders of choice in a food processor, on the highest speed, until they form a fine, flour-like consistency. 

Next, add the dates and then blend again until the mixture becomes doughy and perhaps even forms a large, sticky ball. 

Next, add the coconut oil and the nut butter and blend for a final time. The mixture should be smooth, sticky and doughy, and may even begin to form a doughy ball. It should not be wet or paste-like. You should be able to handle it with your hands and it should hold together when you press or squeeze it.

Finally, roll the mixture into balls, or form into bars (using individual moulds or pressing into a dish or loaf tin and then slicing into individual bars once they have set), and store in the fridge or freezer. I keep some in the fridge for an instant snack, and some in the freezer as they will keep for much longer, and take just seconds to thaw.

Cacao version

Components

50g gluten free oats
100g walnuts (can also use almonds or cashews, or a mixture)
4 tablespoons raw cacao powder
1 teaspoon vanilla powder or extract or vegan or whey protein powder
Pinch of salt
250g medjool dates
50g almond butter (can use other nut butter too)
2 tbs coconut oil

Optional adaptogens: (use one or several of the following, or add your own preferred adaptogens or tonic herbs)
1/4 teaspoon pearl
1/2 teaspoon ashwaganda
1 tablespoons tocorionels
1 tablespoon cacao
1 teaspoon he shou wu, cordyceps, reishi or chaga

Method

Start by blending the oats, walnuts or other nuts, protein powder and adaptogen powders of choice in a food processor, on the highest speed, until they form a fine, flour-like consistency. 

Next, add the dates and then blend again until the mixture becomes doughy and perhaps even forms a large, sticky ball. 

Next, add the coconut oil and the nut butter and blend for a final time. The mixture should be smooth, sticky and doughy, and may even begin to form a doughy ball. It should not be wet or paste-like. You should be able to handle it with your hands and it should hold together when you press or squeeze it.

Finally, roll the mixture into balls, or form into bars (using individual moulds or pressing into a dish or loaf tin and then slicing into individual bars once they have set), and store in the fridge or freezer. I keep some in the fridge for an instant snack, and some in the freezer as they will keep for much longer, and take just seconds to thaw.