Choco-Coco-Chia-Craze | A Vegan Fudge

Cashews and coconuts and chewy chocolate fudgsies

Dragons and handstands and bright crimson fall leaves

Waltzing into love and swinging on swings

These are a few of my favorite things!

So… “When the dog bites

When the bee stings

When I’m feeling sad

I simply remember my favorite things

And then I don’t feel so bad!”

Adapted from the song “My favorite things” in The Sound of Music

What are some of your favorite things? :D

I’ve been finding new blessings to give thanks for every day. Like final shavasana after a hot, sweaty yoga class. Long inspiring letters from daddy. Twirling ‘round the kitchen floor with my darling. Biting into a perfectly ripe, juicy, sunshine-kissed mango. And of course, chocolate-covered delights, which I’m about to share with you!

Becoming part of this wonderful blogging community has also been an incredible experience for me. I am endlessly grateful for all the support and inspiration you give me!

So here’s to wishing you a weekend FULL of your favorite things, and some yummylicious fudge to start it off! xo

Love, Sufey

INGREDIENTS (makes two baking sheets full):

  • 3 cups raw almond butter
  • 2 organic avocados
  • 1 cup maple syrup
  • ½  cup almond milk
  • ½ cup cashew chunks
  • ½  cup unsweetened shredded coconut + more to garnish
  • ¼  cup raw carob powder
  • 2 tbsp organic extra-virgin coconut oil
  • 2 tbsp chia seeds
  • chocolatey bliss!

DIRECTIONS:

Blend avocado, almond butter, almond milk, maple syrup, coconut oil and carob powder in a big bowl. This is the basis of the fudge; all other ingredients are optional. Mix it up with nuts, spices or dried fruit, and share what you like!

Stir in everything else with a big smile and an extra-big scoop of blissful anticipation.

Spread the whole yummy mess onto parchment-paper covered baking sheets. Smooth the tops over with another sheet of parchment paper. Lick the bowl, of course. ;)

Sprinkle with shredded coconut or gogi berries to decorate & stick in freezer overnight. Slice into squares or mini-hearts!

ENJOY!! <3

finale

Fruity Fiesta | Raw Pie in a Cup!

WARNING: This pie is seductive. Eating this may cause you to love raw, organic goodies!

Growing up, my brothers and I were always fed foods fit for royalty. Mama is an artist, and the infinite love and beauty in her meals nourished our spirits along with our bodies. Her food always looked good, tasted good, and made us feel good- and that’s what I aspire to create in the kitchen!

Our bodies are such magnificent temples. We must cherish our health and worship our senses with vibrant flavours that radiate vitality, energy and life!

INGREDIENTS (all raw & organic if possible- makes 6 scrumptious cups!):

Crust:

  • 2 cups dates
  • 1.5 cups pecans
  • 1.5 cups almonds
  • 1 cup almond milk (or any other nut milk works great!)
  • Unsweetened shredded coconuts

Two layers of fruit filling:

Red-purple fruits (can also be substituted with blueberries, blackberries, etc.):

  • 4 plums
  • 4 figs

Orange-yellow fruits (can also be substituted with mangos, oranges, nectarines, etc.):

  • 2 peaches
  • 1 banana

Optional to blend with fruits:

  • Ginger
  • Mint

Optional décor:

  • 2 kiwis
  • Gogi berries
  • Mint leaves

DIRECTIONS:

Toss pecans, almonds & dates in the food processer to blend, baby, blend! Add nut milk to the slightly crumbly crust and mix it real yummy-like. Try to resist eating the whole delicious mess right away (but you can lick the spoon).

Divide crust into six cups and mold it to the insides of the glasses with a fancy little flat edge around the top. Sprinkle shredded coconut love around the edges.

Blend the purple fruits up together & pour them into each cup. Repeat with the orange fruits, adding ginger or mint if desired. Add another layer if you want. Make polka dots. Play with colours. Let your inner creativity go wild!

Optional décor (as shown in picture): Peel kiwis, cut in half & slice super thin.  Arrange in a pretty flower-like pattern around inner edges of crust. Add mint leaves in between slices of kiwi & two baby gogi berries in the shape of a heart.

Bless with a generous serving of love! Enjoy!!

breakfast

Steamy Creamy Breakfast

I adore piping hot breakfasts that fill my tummy up in a mouthwateringly good-for-you way.

Mama always had an early energizer on the stove at dawn, be it fresh bread, homemade noodles, bean porridge, or another unique concoction of her own. We would wake up to the crisp scent of her heavenly creations & know that it would be a wonderful day.

Mama-inspired (always & forever), I discovered this little gem of a porridge that warms me to the core on chilly mornings. All you need is a baby crockpot that’ll share its heat overnight. :)

May all your mornings be creamy, dreamy & bright!

INGREDIENTS:

  • 2 cups almond milk
  • 2 tbsp pearled barley or quinoa
  • 2 tbsp mung beans
  • 1 tbsp chia seeds
  • fresh ginger
  • gogi berries (optional)
  • coconut flakes (optional)
  • happy thoughts!

Personally, I like this best plain, but I’ve also experimented with cinnamon, cacao & honey, so try and see what tastes best to you!

(easiest) DIRECTIONS (ever):

Rinse barley & beans until water runs clear. Toss in crockpot with chia seeds & fresh ginger. Stir in almond milk & happy thoughts.

Let sit overnight while you dream good dreams. Wake up to a to a delicious breakfast, a delicious day!

Optional: garnish with gogi berries, coconut flakes, fresh fruits, or nuts & seeds!

Good morning! <3