Today’s theme is Minimalist (5 ingredients or less!) vegan recipes. May I present vegan white chocolate fudge fit for a unicorn! This stuff is really good, and it’s almost as hard to find vegan white chocolate as it is to find a unicorn, so it seems fitting. I usually get culinary cocoa butter online, but I believe places such as Whole Foods sell it in the nutritional supplement/superfoods section. Just be sure you’re buying food grade and not cosmetic grade as I believe there is a big difference between the two!
Here is the recipe:
- 3 cups cocoa butter (I used a brand that was recommended by Food Empowerment Project)
- 1 can sweetened condensed coconut milk
- 2 cups organic powdered sugar
- 1 tsp vanilla extract
- Toppings of choice such as Dandies Mini Marshmallows, a variety of freeze dried fruit slices, crushed up cookies or candy, sprinkles, etc. I used Sweet and Sara’s rainbow cereal marshmallows I got before they announced their closure.
- Melt the cocoa butter and condensed coconut milk until all the cocoa butter bits are liquified. It will become a bit of a golden brown liquid, that’s okay.
- Slowly stir in one-half cup of the powdered sugar at a time until smooth and no longer clumpy. Unicorns don’t like clumps.
- Grease an 8×8” pan and spray the bottom and sides with a nonstick spray. You may also want to line it with parchment paper to make it easier to remove from the pan later.
- Pour the liquid fudge into the pan. Spread the toppings across the shiny surface. They should float to the top like a mermaid who has come to the surface of the ocean.
- Make sure the top is pleasing to the eye, cover, and place into the fridge for at least 2 hours or overnight until set.
- Slice into cubes and serve.
- Store in the fridge in an airtight container for up to two weeks.
In my honest opinion, peanut butter and chocolate is the best combination of flavors in the world. So, I was looking in one of my mom’s cookbooks recently to veganize a Chinese Chicken Salad recipe, and found a recipe for peanut ice cream. It calls for egg yolks (which I veganized with aquafaba) and cream and all kinds of non vegan stuff, so I adapted it quite a bit. It came out quite good. Here’s the recipe:
Peanut butter ice cream sundaes
(Adapted from a non-vegan recipe in the Silver Palate Good Times Cookbook)
For peanut butter ice cream:
- 1 can full fat regular coconut milk
- 1 can Trader Joe’s coconut cream (you can use another can of coconut milk if you don’t have a nearby trader Joe’s, it may not come out as creamy but it will still be good.)
- 1 15 oz can’s worth of drained chickpea liquid (also referred to as aquafaba)
- ½ cup vegan sugar
- 2/3 cup powdered peanut butter
- 1/3 cup smooth natural peanut butter
For fudge sauce:
- ¾ stick Earth Balance (6 tbsp)
- ¼ pound block of dark chocolate, chopped
- 2/3 cup vegan sugar
- 1 tbsp instant coffee
- 1 cup coconut milk from a can
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla
For ice cream:
- Drain the chickpeas and set aside the liquid. Place in a small saucepan and heat on low until fizzy and reduced to 1/3 cup. Allow to cool for 10 minutes.
- Place the chickpea liquid into a ceramic mixing bowl along with the sugar. With an electric mixer, beat for about 5 minutes until peaks form and ribbons fall off the beaters.
- Pour the coconut milk and coconut cream into a large saucepan. Whisk a bit by hand until the clumps come out of the coconut cream and it is smooth. Heat on the stove until hot but not boiling.
- Take off the heat and add in the chickpea liquid/sugar mixture and whisk by hand until combined.
- Place on heat, stirring constantly with a wooden spoon. It is ready to go when the liquid coats the back of the spoon.
- Allow to cool for at least a half hour off the heat. Add in the peanut butter and peanut butter powder and transfer to a blender. Blend until combined.
- Place in a container and refrigerate overnight.
- Follow your ice creamer maker directions and then stick in the freezer after it’s ready for at least another hour before serving.
For fudge sauce:
- Melt the Earth Balance in a medium sized saucepan.
- Shut off the heat once melted, and add all ingredients except vanilla.
- Heat over medium heat until boiling while stirring constantly.
- When boiling, turn to low and stir for an additional 5-10 minutes until smooth and thick.
- Take the pan off the heat and add in the vanilla extract.
- Allow to cool briefly and serve while still warm on top of ice cream. You will need to refrigerate and reheat (try steaming with a double boiler) when using again.
What the chickpea liquid and sugar should look like before you add it to the coconut
The ice cream when done
The chocolate sauce when done
Top your ice cream and fudge with peanuts and coconut whipped cream (that is if you can master it! I haven’t been able to for some reason…go figure).