The story of these ridiculously green bites started when I tried a recipe for carrot cake fudge (you can find the original recipe here: http://catsinthekitchen.blogspot.de/2014/01/carrot-cake-fudge.html). Cake fudge? With veggies, but without flour? I was intrigued, I had to try it at once and it was really tasty.

So I started thinking. If this works with carrots it should work with other vegetables too, right? And since I liked the bright orange of the original cake fudge so much, maybe I could create other colourful versions? I’m a huge fan of sweet treats that contain valuable nutrients and not just sugar and I like to try and make them as nourishing as possible (thus the hidden veggies). I have made a few cake fudge versions ever since I first found the carrot one, but this is by far my favourite (it might be due to the colour haha).

No-Bake Hulk Bites (gluten-free, dairy-free, vegan, paleo)

Ingredients

Base

• 15 small dates
• 3 tbsp ground tiger nuts
• 2 tbsp coconut oil
• 1 scant tsp spirulina powder

 

Cake fudge layer

• 4 small parsnips, peeled and cooked or steamed
• a small handful of spinach, wilted
• 4 tbsp coconut butter
• 2 tbsp coconut oil
• 1 tbsp hemp butter (because green. You could use cashew or almond too here)
• 1 tbsp of honey or maple syrup
• 1 tsp matcha powder
• a good pinch of sea salt

Instructions

1. First cook your parsnips and spinach. I have used my microwave before to do this. I know a lot of people don’t consider this ideal. But even though I try to eat like a cavegirl as much as possible – I’m still a modern woman with little time. Let them cool for a few minutes.
2. Blend all ingredients for the base in your food processor until well combined. It should be a crumbly, sticky mixture.
3. Line a 20cm loaf pan with baking paper and press the mixture into it. Make sure you press it down evenly.
4. Blend all the ingredients for the cake fudge in your food processor and then pour them on top of the base.
5. Put it in the fridge and let it get firm for a couple of hours.
6. Lift it out of the loaf pan by holding the edges of the baking paper and then cut into squares.

Store in the fridge to keep them from getting soft, they will keep for at least 2-3 days (they never lasted longer in my house)!