December 19th, 2014
I want to wish you all a happy holiday season and thank you for your readership, for trying our dishes and for buying our book (in English and in French)! Hope you enjoyed this year of recipes, we have many more coming to you in 2015. Stay happy and healthy.
Even though I often use sage in my savory dishes, this fudge marks the first time I tried it in a dessert, and it was a revelation. The combination of rich, dark chocolate and earthy, piney sage makes for a very festive treat. I added goji berries for their brilliant red color and medicinal properties.
I imagine sage would also be a great addition to cookies, crumbles and other baked goods. A word of warning: you should like the taste of sage in order to enjoy this fudge, and if you’re not sure, try to add less at first. You can also completely omit it, the fudge stands very well on its own.
Happy Holidays!
Chocolate Fudge with Sage and Goji Berries
(inspired by Emma’s Raw Chocolate Fudge)
3/4 cup dark chocolate – finely chopped
1 1/2 cup (12 oz) sesame tahini
1 tablespoon cocoa powder (preferably raw cacao)
1 tablespoon maca powder – optional
1 teaspoon vanilla extract
pinch of sea salt
about 1 tablespoon chopped fresh sage, plus more for sprinkling on top
handful of goji berries
Melt chocolate in a medium heat-proof bowl over a double broiler, add tahini and stir until completely smooth. Add cocoa, maca (if using), vanilla extract, salt and sage. Continue to mix to incorporate. Line an 8×8-inch baking dish with parchment paper, extending it to the sides. Pour the chocolate-tahini mixture into the dish, smooth with a spoon on top. Sprinkle with sage and goji berries. Place into the freezer until set completely. Take the tray out and remove fudge by the extended edges of parchment paper. Cut into bars and keep in the freezer, covered. Enjoy straight from the freezer, they melt fast.
Tags: chocolate, dessert, fudge, goji, sage
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December 24th, 2012
Happy Holidays, everyone! To celebrate, here’s a fudge cake made with black beans and studded with the fruit of the season – the sweet clementine.
I also came across a star fruit and thought it looked festive enough to accompany the clementines. If you’ve never tried one, it’s both sweet and tart, and somewhere between an apple and a persimmon.
This cake is a bit like a brownie, but also a lot like fudge – full of rich and creamy chocolate flavour. We like it much better after refrigeration, although it doesn’t technically need to be refrigerated. Somehow, the cool makes the taste and texture more unified.
We’re busy with the book, on the intense recipe editing stage right now, but also taking some time to enjoy the festivities.
Hope your holidays are peaceful.
Clementine Fudge Cake
(makes one 8″ x 8″ / 20cm x 20cm cake)
about 5 clementines – divided
2/3 cup coconut sugar – divided
3 tablespoons chia seeds
1/2 tablespoon vanilla extract
1/2 cup hazelnuts
1/4 cup chocolate chips – I used vegan mini-chips
1 cup cooked black beans
2 tablespoons sesame tahini or another nut butter
1/4 cup cocoa powder
1/2 tablespoon coconut oil
1/4 heaping cup (50g / 3/4 oz) brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 ripe starfruit – optional
1. Preheat oven to 350 F. Place the hazelnuts on a baking tray, roast for 7-10 minutes. Let cool, rub with a kitchen towel to remove the skins. Pulse in a food processor into medium sized pieces and set aside.
2. In a high speed blender, combine 2 peeled clementines, 1/3 cup of sugar, chia seeds and vanilla extract, blending until smooth. Set aside.
3. In a food processor, grind the chocolate chips into small pieces. Add the black beans, tahini, cocoa powder, coconut oil and the remaining 1/3 cup of sugar and blend to combine thoroughly. With the machine still running, start to pour the clementine mixture into the bean mixture, blend until smooth. Add the brown rice flour, baking powder and soda, mix to incorporate.
4. Transfer the dough into a mixing bowl, add the chopped hazelnuts and work them in. Line a baking pan with parchment paper, spoon the dough into the pan and smooth it with a wet spoon into an even layer. Slice the remaining clementines and arrange them on top, pressing them into the dough gently. Slice the starfruit (if using) and arrange on top in the same manner.
5. Bake at 350 F for 30-35 minutes. Let cool completely before slicing. Let cool before serving or refrigerate for better flavour.
Tags: chocolate, clementines, fudge, gluten free, recipe, vegan
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