When I started this blog I had very little idea what it would be about. I didn’t over think it. All I knew was that I would share the recipes we enjoy. I hadn’t any ideas beyond that.
It seems I have started sharing more than just recipes.
It seems that somewhere along the line I decided it was a diary of sorts, my little space. Somewhere to clear all that runs through my chaotic mind.
For as long as I can remember I have experienced the world, from the life changing moments to the everyday, through a story. A constant story that plays in my mind.
I have not thought much of it as I have never known any different.
I have at times wondered if others do the same.
Before starting this space I hadn’t written for years. I was not one to share pieces of myself with my husband, my friends or my family. I wrote a lot when I was growing up but you certainly wouldn’t say I was good at it. I don’t consider myself good at it now. But I have always loved it; actually I think I have always needed it.
The words I have written since Wholefood Simply began have come as a surprise to not only myself but to many of the people closest to me.
To this day I feel like Wholefood Simply is still evolving. I become lost for words whenever anyone asks exactly what it is about. But what I do know is that I am so thankful that you take the time to be here. That you check out my little space, whip up my recipes and read my little ramblings. But perhaps most of all, that you do not mind my mismatched and somewhat random way of doing things.
Choc Walnut Fudge
- 1 cup walnuts
- 2 rounded tablespoons honey*
- pinch of salt
- flesh of 1 ripe avocado
- 10 medjool dates, seeds removed
- 3 tablespoons cacao or cocoa
- 2 tablespoons coconut oil
- 1/2 teaspoon concentrated natural vanilla extract
- Heat a medium sized frypan over medium heat. Add the walnuts and salt to the frypan and toast, stirring frequently, until fragrant, approximately 3 – 4 minutes. Turn off the heat and add one tablespoon of the honey. Mix until the walnuts are well coated. Set aside or do the below as your walnuts are toasting.
- Place the remaining honey, avocado, dates, cacao or cocoa, coconut oil and vanilla into your food processor and blend until smooth, well combined and looking delicious.
- Stir the walnuts into the chocolate mixture. Pour the mixture into a loaf tin lined with baking paper over hanging the sides. Place in the freezer to set.
- Store in and eat straight from the freezer.
*You can use rice malt syrup if you prefer