Choco- Carob Hummus

"What on earth?" you might say, "Sweet Hummus??"
What is there not to love? Protein, chocolate, carob, a perfect snack for when a choccy craving hits!

This particular recipe is vegan, but you can alter it to suit your own preferences

1 can (15oz) Chickpeas, drained & rinsed - save a little of the water they were canned in ( aquafaba)

• 4 tbsp Coconut Milk ( or any other milk you prefer)
• 3 tbsp Carob Powder 2 tbs Cocoa Powder ( or use all cocoa or carob)
• 2 tbsp Honey 1 tbs carob syrup ( or all honey or even maple syrup)
• 1 tbsp aquafaba
• 1 tsp vanilla extract
• Pinch of salt

Simply blitz everything together till blended

Serve as a dip or a spread.

keep in the fridge

Try freezing for an icy treat!

Vegan Chick pea burgers - A way to use up those left over chick peas!

How to make delicious and healthy Vegan burgers

I started with some left over chick peas in lemon sauce. I drained the sauce off, which gave hint of lemon ( you can use fresh soaked and cooked chick peas of course!) and added:

Parsley and mint

toasted pine nuts

seasoning and a little sun dried tomato 

Zap them all together

pop in fridge to cool, later make into burger shapes and fry or bake - you can roll them in sesame seeds if you like, they should be soft enough to make the burgers without adding other liquid

Make into burgers with onions, lettuce, or whatever else you like

Quick, Easy and Nutritious 

Wednesday snippet - Lenten Brownies

Your weekly recipe

(What a shame when one has to make a batch just for a photograph!!)

Lenten Brownies
These are delicious at any time of the year, but especially during Lent - or if you are Vegan

Ingredients

• 150g tahini 
• 150g orange juice (approx. 3 oranges)
• 50g cognac 
• 200g dark  chocolate, cooking chocolate is fine - (chocolate chips are easy to use and saves chopping later)
• 150g all purpose flour 
• 1/2 tsp baking powder
• 150g icing sugar 
• 100g walnuts,  roughly chopped ( You could try hazelnuts for a change)
• zest of 1 orange

• Preheat the oven to 180C.
•  Line a square baking tin (approx. 22*22cm) and grease with vegetable oil. Dust with cocoa powder to prevent sticking. 

• Melt half of the chocolate in a bowl over boiling water - or carefully use the microwave in short 30 second bursts stirring regularly.  Set aside for 5 minutes to cool a little.
• In a large bowl combine the tahini, orange juice and cognac and whisk. Add the melted chocolate and whisk again until mixed. Add the flour, baking powder and sugar and fold together gently with a spatula or wooden spoon, Add the chopped walnuts and the rest of the chocolate (chopped) or chic chips and mix together.
• Bake the brownies  for about 25 minutes, until they have have a shiny slightly cracked layer but are still moist underneath - test with a toothpick. Set aside to cool down for as long as you can resist them!
• Don't be afraid to experiment with white chocolate, or adding cherries etc