Raspberry and Coconut Fudge

A healthy sweet treat recipe, made from creamed coconut and raspberries. And maple syrup for a little sweetness. Dairy free and paleo, too! 

This post contains some affiliate links. This means that if you decide to click on the links and make a purchase, I may receive a small commission (at no extra cost to you), that helps me keep the blog going. Thank you for your support. 

Healthy fudge. 

Don't you love it? 

This 'fat bomb fudge' is creamy and crumbly, not too sweet - but sweet enough - and is allergy friendly (unless you're allergic to coconut, raspberries and maple syrup, that is). 

Yep - just three ingredients stand between you and this tasty little treat. 

Go on, have another look.

You'll also be pleased to know that it takes just a few minutes to actually make this. A bit of stirring in a pan, pour and then do nothing for an hour or two until you chop it all up into cubes and eat. 

This recipe makes between 6-9 squares of fudge, which I thought was enough as a) it's very rich and creamy thanks to all that coconut deliciousness and b) it's so easy to make that if you and your loved ones scoff it all up, you can just pop to the shop to get some more bits and make it again. 

This makes the perfect fridge snack, and you know it's going to be healthy. I usually grab one and stand there, nibbling at it, at the open fridge door. 

Success.

Raspberry and Coconut Fudge

Makes 6-8 squares

Ingredients

200g creamed coconut 

handful of raspberries (I used frozen, but you could use fresh)

1 tbsp maple syrup

Method

Place a small saucepan on the stove and warm gently on a low heat. 

Place the creamed coconut in the pan and melt down, so it forms a thick, creamy liquid. Crumble in the raspberries, and fold them in slowly. Finally, pour in the maple syrup and stir gently, again. Turn off the heat. 

Line a small container (I used a small rectangular container, the type you'd pack a small salad or snack in) and line it with cling film or greaseproof paper. Pour the mixture in, level off the top with a spoon and slide into the fridge to set completely (about 1-2 hours). 

Once the fudge is set, turn it out onto a board and slice into 6-8 cubes. Place in a container and keep in the fridge until you want to eat. 

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I've entered this recipe into Phoenix Helix's Recipe Roundtable. 

A Look At Bacofoil® - The Non-Stick Kitchen Foil and Honey Mustard Sticky Sausages

I tested out some seriously sticky foods on The Non-Stick Kitchen Foil from Bacofoil®. 

I received the Bacofoil® Non-Stick Kitchen Foil and a contribution towards the cost of this post, and thank Bacofoil® for their support. 

I've had more than a few foil nightmares over the years. 

One thing. It sometimes rips when I move the food around with my tongs and then the oil or fat trickles down underneath the foil and dirties up the tray underneath, completely making the whole point of using the foil pointless. Ugh. 

Another. Food - especially sticky food - sticks to the foil, and I can't get it off. I've had people round for dinner picking bits of shiny foil off their oven chips that I missed. Not good. 

So when I was asked - challenged, actually - to test out Bacofoil® - The Non Stick Kitchen Foil on some sticky foods, I said yes.

The idea, they say, is that this foil is different to the regular supermarket foil because it has a special BacoLift® surface - this is found on the non-shiny side, which is the side your food sits on, to avoid all the sticking. 

Right. Well, we'll see about that. 

The first thing that came to mind was sausages. Sticky ones, with honey. And mustard. That would be a good test, because I've often had to peel stuck-on sausages from regular foil, let alone caramelised honey and mustard seeds. I mixed up 2 tablespoons of runny honey and 1 tablespoon of wholegrain mustard in a small bowl, tossed the sausages in it, with some chopped red onion for good measure, and then spread it all out on a foil-lined baking tray, and added a pinch of salt. Bacofoil® said that you didn't even need to add oil. Ooh, this would be good. So I plonked them on the tray and cooked them - dry, just in their marinade, for 25 minutes. I have to say I was a little bit anxious, as the aroma of sweet, sticky sausages wafted out from the oven. 

The moment of truth came when I needed to lift the sausages off the foil. 

I peeked into the oven, placed the tray on a trivet and lifted one off with my tongs.

And there was no sticking. 

Here are the photos to prove it. You can see there are no stuck-on marks and the sausages just lifted up off the foil. With no oil. And loads of caramelised honey. 

I was actually really surprised. The foil really did hold up well and didn't rip either, as I moved the onions and sausages around to serve them. 

But I couldn't leave it at that. Too many memories of guests picking out foil pieces from their teeth. I told the girls they were having chips for dinner and again, I rolled out the foil. I used much less oil than I usually would, giving them a very slight slick before going in the oven. 

Once again, no sticking - the chips lifted off, browned and crisp, straight from the foil. And it didn't rip either, as I tossed the jagged, spiky chips around. 

Both times, washing up was just a quick rinse and it was done. No scrubbing off burnt oil or bits of food - or caramelised honey! - from the tray that had stuck on or seeped underneath. Just a few splatters of marinade on the foil, but no food stuck to that foil.

Bacofoil® also make Non-Stick Baking Paper, which also has a non stick surface - and I've been using it to line my brownie tins and loaf tins, and I've found this really works, too! Definitely go check it out, along with the foil. I'd find it hard now I think to go back to regular supermarket foil now I've tried this.

Why not try the Bacofoil® The Non-Stick Kitchen Foil out for yourself? Teriyaki chicken? Barbecue ribs? Vegetables roasted in honey? Find out more at the Bacofoil® website. 

Let me know how you get on in the comments below. 

Ranch Turkey Loaded Sweet Potato Fries

Because everyone loves a bowl of loaded fries. AIP, paleo and allergy-friendly, get your family and friends around the table and tuck into a pile of these. 

This post contains some affiliate links. This means that if you decide to click on them and make a purchase, I may receive a small commission (at no extra cost to you) which goes back into keeping the blog going. Thanks for your support. 

I totally love loaded fries. 

A good plateful of sweet potato (or your other favourite fries, or wedges) topped with meat, veggies, avocado (always), red onion and whatever sauce you like. 

I was surprised that there wasn't a loaded fries recipe already on the blog, because I eat them quite a lot. 

And this is my favourite one. 

Minced/ground turkey flavoured with Ranch-style herbs and spices - dill, parsley, garlic - and then fried until browned. I've drizzled it in the garlic sauce from The Healing Kitchen cookbook. If you don't have the book, it has over 175 AIP recipes - it's by Alaena Haber from Grazed and Enthused and Dr Sarah Ballantyne, of The Paleo Mom. And that garlic sauce is on repeat in our house. Takes seconds to blend up and then it's there in your fridge ready for some garlicky goodness whenever you need it. Like on these fries.

Give it a try yourself and let me know what you think. 

Ranch Turkey Loaded Sweet Potato Fries
Serves 4
Ingredients
2 large sweet potatoes
2 tsp olive oil (or mild coconut oil)
400g turkey thigh mince/ground turkey thigh
1 tsp dried chives
1 tsp dried parsley
half teaspoon dried oregano
half teaspoon dried dill
quarter teaspoon garlic salt
2 pak choi cabbages, or other soft-leaved green, like chard, spinach, etc. 
2 avocados, peeled and the stone removed and then diced roughly
1 small red onion, peeled and chopped finely
freshly chopped parsley, for serving

garlic sauce, to serve (optional)

Method
Heat the oven to 200ºC/400ºF/gas mark 4 and get out a baking tray or oven proof dish. Chop the sweet potatoes into wedges or fries and clatter into the bottom of the tray/dish. Drizzle with the 1 tsp of the oil and slide in to bake for 25-30 minutes, or until tender and sizzling. 

While the sweet potatoes are cooking, get on with the turkey. 

Heat the remaining 1 tsp oil in a frying pan and fry the mince until just cooked and no traces of pink remain. Add the chives, parsley, oregano, dill and garlic salt and stir through. Wash and then roughly chop the pak choi (or other greens, if using) and stir into the turkey mixture. Stir-fry until the turkey is cooked, the herbs are aromatic and the greens have wilted. Turn off the heat. 

The sweet potato fries should now be cooked. 

Transfer them, using tongs, to a serving bowl (or individual bowls), making sure they fill the bowl, arranging them outwards. Pile up the cooked turkey mixture on top, in the centre, topping with the diced avocado, finely chopped red onion and a scattering of fresh parsley. 

Serve straight away and allow everyone to dig in and help themselves. 

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