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Vegan Peanut Butter Chocolate Fudge |
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There is nothing I loathe more than packing. Especially packing for six months and three seasons and having to do it over memorial day weekend. It’s hard to imagine needing wool sox and sweaters! Obviously I am drawn to summer dresses and sandals but I have to remind myself that in four months they will be completely useless to me.
So the procrastinator that I am, I decided it was more important to bake. The rational was that I needed to bake to empty our fridge and obviously for my sanity. I’ve been wanting to try my hand at raw food and have been collecting ingredients for months. I very much doubted Greg would get any use from my agave nectar or coconut butter so it was up to me to use up these ingredients today.
I am so completely amazed at how much this tastes like fudge! This might even rival my aunt Roseanne’s famous fudge. I had no idea raw food could be so easy and delicious! If you are looking for something to ease that sweet tooth but really don’t want to fill yourself with sugar, this recipe is for you!
This is officially my last post in Texas for the year. The next time you hear from me I will be back in Ottawa. Like I mentioned before my posts may become sporadic for the next few weeks as I will be visiting friends and family in Ottawa, Toronto, and Montreal. Once I get settled everything will be back to normal, promise. So see ya next year Texas! It’s been fun!
½ cup coconut butter
1 Tbsp. peanut butter
2 ripe bananas
3 Tbsp. cocoa powder
2 Tbsp. Agave nectar
1 Tsp. vanilla extract
Combine all ingredients in a food processor until smooth.
Fold mixture into a flat, sealable container and freeze for 1 hour or refrigerate overnight.
To make your own coconut butter, pulse shredded coconut in a food processor until smooth; about 8-12 minutes.
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Top Three Healthy Recipes! |
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Health and wellness expert and award winning restaurateur, Karyn Calabrese, continues to make vegan sexy with mouthwatering cuisine from her three restaurants Karyn’s Raw Cafe,Karyn’s Cooked, & her newest Karyn’s On Green. One of the most popular and innovative leaders in the holistic health industry, Karyn stresses that good nutrition is the key component to your diet and that healthy options don’t have to lack flavor and substance. Below are three of her favorite recipes that will keep taste buds satisfied morning, noon, and night!
Breakfast: Raw Berry Parfait
Soak cashews for 6 hours in 4 cups purified water. Drain and rinse. Blend cashews, 2 cups water and agave nectar to a creamy consistency. In a bowl or glass, add a dollop of cream, top with a layer of granola or flax and spread a thin layer of strawberries. Repeat with one or two more layers. Best served chilled.
Makes 6-8 servings
Lunch: Raw Stuffed Mushrooms
Soak almonds for 6 hours in purified water, drain and rinse. De-stem mushrooms. Massage gently with a bit of salt and oil, let sit for 1-2 hours. Puree almonds, peppers, celery, garlic, olive oil and salt in food processor. Stuff pate mixture into mushrooms.
Dinner: Mushroom Pizza
Marinara:
In large wide-bottomed sauce pot, sweat onions and garlic in olive oil, then add whole-peeled tomatoes. Simmer, stirring occasionally.
In blender, pulse until mixture reaches a thick pizza sauce consistency, season with salt to taste. Cool.
Mushrooms:
In saucepan, sauté garlic and thyme in olive oil over high heat, then add mushrooms stirring only after they begin to brown. Saute until mushrooms are evenly browned, season with salt to taste.
Remove from heat. Stack two 10” flour tortillas, spread marinara evenly over top tortilla, add sautéed mushrooms evenly, and vegan cheese.
Bake on hot metal surface at 425 degrees for 3-5 minutes or until cheese is melted and ‘crust’ is golden brown. Place on wooden cutting/serving board. Sprinkle chiffonade basil evenly over cooked pizza and very lightly sprinkle salt if necessary. Serve hot.
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