Alright, I tried to keep my mouth shut. But, we all know that’s not my style.
It was election day on Tuesday….did you know that? I voted. I don’t really want to talk politics here. Not that I don’t love to talk politics, because I do, BUT. There’s a time and a place for that.
Note: In my world that time may be Christmas day and the place may be my grandparents house, surrounded by my aunts and uncles with very different views than me.
This is just one of many HI-larious signs from the Rally to Restore Sanity and/or Fear.
And this one is completely random, not at all to the point, and absolutely right on.
Seriously, new republican majority…can we get to work on this one? Thanks.
But we’re not talking politics here. This is a food blog, damnit. We talk about food.
Or fitness. Or my garden. Or sometimes school. Or my new boots. (Oh, lordy, just you wait, kids. I just ordered some new shoes that are going to knock your socks off.) Or even completely random non-topics.
Whatever. My point is this: Its Vegan MoFo month, this blog is called Making Stuff (let’s ignore the “other stuff” part for now), and I made some vegan stuff that I’ve been dying to tell you about.
VEGAN. PEANUT BUTTER. FUDGE.
Oh, yes, I went there.
Truth be told, this was supposed to be fudge, but it is more like “soft chocolate”. Which is totally cool by me. It is kind of a cross between fudge (which tends to be too rich for me) and a homemade chocolate bar.
I made some and sent it to my taste testers. One hasn’t gotten back to me yet. The other…well…the squirrels in her yard that tore open the package and ate them all before she got home from work seemed to love them, which I am taking to be a stamp of approval.
Squirrels are picky about their treats after all.
This is all the ingredients in one bowl. I heart simple and E-Z.
I taste-tested it though, and I loved it. And let’s be honest, my opinion is all that really counts when it comes to these matters.
Vegan Peanut Butter Fudge
- 8 ounces bakers chocolate (I used unsweetened, but I like really dark bitter chocolate. You mere mortals will probably want to use the sweet stuff or add some extra sugar/stevia.)
- 1/4 cup coconut butter
- 1/4 cup peanut flour
- 1/4 cup almond milk
- 1/4 tsp salt
- stevia, to taste (optional)
Melt chocolate with coconut butter in microwave. Careful! We don’t want to burn it!
Add rest of the ingredient and stir until it looks like…um….you know…
Spread fudge in a pan covered in wax paper (maybe a bread loaf pan would be about the right size?) and put in fridge to solidify. Store in freezer or fridge, but not on the porch.
Squirrels, you know.
I wish I had some left right now.
Take that, Vegan MoFo!
“In any eating plan, it’s important to choose and focus on whole foods,” Richter said. “You can be a vegan and still eat a lot of sugars and high-fat things that aren’t good for you.”
Really, these are just words to live by period. I do. (Let’s ignore the fact that this post contains a recipe full of fat and sugar.)
What’s your favorite kind of fudge? Have you ever made your own?
Feel free to comment on politics too. I’m cool with that.