It seems each time a try a different approach to vegan-friendly fudge, I declare that a new favorite has been born. I used to think dairy was pretty essential to a rich and decadent fudge, but I've since discovered otherwise. In fact, this chickpea flour fudge is reminiscent of maple fudge — the richness comes from the addition of coconut butter and oil and the maple syrup. However, it's nearly guilt-free, because everything in there is good for you and more forgiving to your waistline. You really only need a small piece to satisfy that craving for the richness that sometimes only a piece of fudge will satisfy.
The temperatures are slowly rising, the birds are chirping, and there are even signs of wildflowers starting to bloom in the backyard. All the same, soup still makes frequent appearances on my table and soups are even better when paired with salads, so you get the best of both worlds. Lentils feature so well in soups and broccoli adds vegetable goodness to a spicy and aromatic broth. Nourishing and warming, and really easy to prepare, this might become a favorite soup to grace your tables too.
Raw energy nibbles are frequently on hand in my kitchen. Easy to make up, all kinds of varieties and combinations can be used to make up healthy bites that make for a good accompaniment to breakfast or for a snack when a little burst of energy is needed. Dried fruits, nuts and seeds are always a good choice, and all three feature in this easy and forgiving recipe.
Since I find myself munching on dried apricots frequently throughout the day, along with small handfuls of almonds, I decided to combine the two. I added some orange juice for a subtle citrus-y undertone the complements the nutty sweetness of the other ingredients. I couldn't resist adding some fine dark chocolate into the mix too.
It's my turn to host NCR again. As many regular readers will know, this is a monthly event focusing on vegetarian soups and salads, alternately hosted by my good friend Jacqueline of Tinned Tomatoes and myself.
There is a feeling of Spring in the air, so maybe we can expect more salads than soups. But, soup is welcome anytime of year as far as I am concerned.
To participate, all you need to do is make a soup or salad that is suitable for vegetarians. Add you recipe using the linky tool at the end of this post and make sure to link back to Jac's blog and mine as well as this announcement post. The roundup will be posted soon after the deadline for entries.