Vegan MoFo 2017 Day 19: Minimalist White Chocolate Fudge

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! 

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Here is the recipe:

Ingredients:

  • 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.

Directions:

  1. 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.
  2. Slowly stir in one-half cup of the powdered sugar at a time until smooth and no longer clumpy. Unicorns don’t like clumps.
  3. 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.
  4. 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.
  5. Make sure the top is pleasing to the eye, cover, and place into the fridge for at least 2 hours or overnight until set.
  6. Slice into cubes and serve.
  7. Store in the fridge in an airtight container for up to two weeks.

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Vegan MoFo 2014: Too Good Baked Good Tuesday: Pina Colada Pie

Phew, I am barely making it to post this tonight. I literally just finished it, as it requires 3 hours of chill time.

This recipe was originally inspired by a recipe for lemon pie in the book Soy Not “Oi!”, but I ended up changing it quite a bit once I realized it was going to taste better and be a better consistency the way I wanted to. It’s still somewhat runny, but is incredibly delicious, if I may say myself (I just tasted it!) I am bringing the rest (I made 2!) to school tomorrow so they can all try it and give me feedback on it, as well.

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Pina Colada Pie

Makes 1 pie

Ingredients:

Pie crust:

  • 1/2 cup whole wheat pastry flour
  • 1/2 cup unbleached white flour
  • 1/2 tsp vegan sugar
  • 3 tbsp cold Earth Balance
  • 3 tbsp non-hydrogenated organic vegetable shortening
  • 2 tbsp cup cold water

Pie filling:

  • 1 1/2 cups sugar
  • 2 tbsp cup cornstarch
  • 1 cup coconut milk
  • 1/2 cup pineapple juice
  • 3 teaspoons arrowroot
  • 3 tsp water
  • 2 tbsp Earth Balance 
  • 1/2 cups boiling water
  • 1/2 tsp agar agar powder

Whipped cream:

  • 1 can coconut milk (I used Goya brand), placed in the freezer for at least an 1 hour before use with the white cream scooped out only, not the rest of the clear liquid.
  • 1 1/2 cup vegan powdered sugar
  • 1/2 cup organic non-hydrogenated vegetable shortening
  • 1/4 tsp vanilla

To make the pie Crust:

  1. Place flours and sugar in a food processor. Give it a quick whir to combine together.
  2. Add 1 tbsp of shortening, quickly pulse, and continue to add the shortening 1 tbsp at a time until you’ve put in 3 tbsp.
  3. Follow the same method with the earth balance as above.
  4. With the processor running, open the little opening thing on top and slowly pour in the water.
  5. Smoosh into a round disk shape, and wrap in plastic wrap.
  6. Refrigerate for at least 15 minutes to 2 hours.
  7. Preheat oven to 400 degrees F.
  8. Roll out the dough into a thin round layer on top of plastic wrap.
  9. Carefully place on top of a pie pan and shape the crust with your fingers around the edges of the pan.
  10. Bake in the oven 7-12 minutes until golden and crispy looking and not mushy when touched.

To make the pie filling:

  1. In a saucepan, add sugar and cornstarch.
  2. Stir in the coconut milk and pineapple juice.
  3. In a separate cup, whisk the arrowroot and water together. Add to the other ingredients in the saucepan.
  4. Add the margarine and boiling water over the Earth Balance so it melts.
  5. Heat on medium heat on the stove until just starting to thicken, stirring frequently with a wooden spoon.
  6. Once starting to thicken, add in the agar agar powder and immediately start to whisk until combined. Be careful to whisk a.s.a.p after placing it in the saucepan and whisking all around the pan or you may end up with agar agar clumps throughout. It will thicken very quickly after this step.
  7. Shut off the heat and continue to whisk for a bit.
  8. Pour into the pie shell you made and refrigerate for 3 hours before piping the whipped cream on top.

To make the whipped cream:

  1. Place the coconut milk can in the freezer for at least 1 hour before using.
  2. Open the can and scoop out the solid cream with a spoon. Use the remainder of the watery coconut milk in a smoothie or whatever else you think you’d like it in.
  3. Add in the powdered sugar, shortening, and vanilla. Mix with a rubber spatula until combined.
  4. Use a handheld electric mixer and whisk in circles until peaks form.
  5. Place in the refrigerator until ready to use/place on top of the pie, or for at least an hour until it’s more solid. I like to place it in a ziploc bag and cut the tip and squirt it out in little round globs.
  6. You will have extra left depending on how you choose to decorate the pie, so use every last bit of that for other delicious reasons!

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Oh, and here’s an interesting wikipedia article on the history and other fun facts about one of the ingredients I used, agar agar.

See you tomorrow for another entry for Vegan MoFo 2014!

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Vegan peanut butter and fluff craving? No problem

I have been craving a peanut butter and fluff sandwich for awhile, and finally tonight was the tipping point. But, the store near me that carried a vegan fluff alternative stopped carrying it, and I never liked the taste and texture of that product anyhow. 

There’s a recipe in Betty Goes Vegan, but the description explained how difficult it was to get right, and I also didn’t have much time to make it, I wanted it right away.

So I created my own with a little idea. It took less than five minutes. I kind of whipped everything together without thinking about it, so the proportions may be off a bit in this recipe.

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Ingredients:

1/2 cup brown rice syrup

1 cup powdered sugar

1 tsp vanilla extract

2 tbsp vanilla almond milk

Directions:

  1. Stir all ingredients with a spoon in a bowl.
  2. If needed, add more powdered sugar or rice syrup to make a consistency to your liking.