Vegan Fudge.

A weekend with T wouldn't be complete unless some type of dessert was included, so we tried out a new recipe for fudge which was both vegan and raw.  I'm trying not to use overly processed baking ingredients like corn syrup and marshmallow fluff, which makes it difficult to make things such as fudge.  This recipe was just what I was looking for.  To be honest,  I wasn't a fan of this fudge the day we made it, but it has become much better with more time (freezing time, that is. read the recipe and you will understand).  This is NOT a typical recipe for fudge and I should have known better to expect it to be the same consistency of my mother's homemade fudge.  If you make this expecting it to taste like the decadent fudge you get up north at the candy shop in Eagle River (Wausau friends-you know exactly what I'm talking about!), you will be disappointed.   Once I was able to get past the fact that it was different (and much healthier), I actually started to like it.  Maybe a little bit too much, as I ate it after my brick (cycle-run) workout last Sunday.  Whoops. The recipe is from a fantastic blog, www.cookieandkate.com...check it out if you have time!

Easy, No Cook Fudge Recipe (www.cookieandkate.com)

Ingredients

• 1/2 cup coconut butter*
• 1 tablespoon peanut butter
• 2 small ripe bananas, cut into one-inch chunks
• 1/4 cup raw cacao powder** or regular cocoa powder
• 3 tablespoons agave nectar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• pinch sea salt

Instructions

1. Combine all ingredients in a food processor until smooth, roughly five minutes or so.
2. Use a spatula to pour the mixture into a flat, sealable container.
3. Place the container in the freezer. The fudge needs to be super cold in order to retain its shape, so I find that it’s best to store the fudge in the freezer. If you store it in the fridge, it will have a semi-solid mousse-like texture.
4. *To make your own coconut butter, pulse 8 ounces of shredded, unsweetened coconut in a food processor until smooth, which will take 8 to 12 minutes. Please note that 8 ounces of coconut will yield 1 cup of coconut butter, which is twice what you need for the recipe. I recommend 8 ounces because I have not had any luck making smaller batches in my food processor; too many flakes stick to the side. Perhaps a very smaller food processor could do the job. If you make 8 ounces’ worth, you can save 1/2 cup of coconut butter for later (it’s great on quick breads, muffins and more), or you can double the batch and toss twice the remaining ingredients into the food processor after making the coconut butter. Just pour the mixture into a bigger container and refrigerate/freeze as directed.