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dsi1[_15_] dsi1[_15_] is offline
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Default Quick Vegan Fudge

On 2/28/2013 2:59 PM, Julie Bove wrote:
> This is my adaptation of what I saw Christina Pirello make the other night.
> It's super quick and good. But make sure that you have all of the
> ingredients before you start! Heh! I blasted right in there and then
> thought... Wait! Do I have cocoa powder? I did not. Not sure it would
> work without it because it seems to need that to help thicken it. She used
> a food processor to make hers so she used a cold vegan butter. I have no
> food processor so I softened my sunseed butter and Nucoa for 20 seconds in
> the microwave.
>
> 1 cup nut/seed butter (the natural kind) I used sunseed
> 1/4 cup cocoa powder
> pinch salt
> scant pinch cinnamon
> scant pinch chili powder
> scant pinch black pepper
> 1/3 cup brown rice syrup
> 2 tablespoons vegan butter substitute
> 1/2 teaspoon vanilla (use the good stuff)
> 1/ cup coarsely broken walnuts
>
> Basically all I did was soften the seed butter and vegan margarine slightly
> then mix everything but the nuts in my large pasta bowl. I used a good
> stiff spoon. Then I mixed in the nuts. Then I pressed this into a foil
> lined rectangular container. You want it to be about 1" thick. Chill for 3
> hours then cut into squares.
>
> This will not have that slightly grainy texture that a cooked fudge will but
> it's nice and chew and not overly sweet. And best of all, it's super quick!
> Well... The chilling time does take a while but I already got into it with
> a spoon. Which I probably shouldn't have because chocolate tends to mess
> with my GERD but so far, so good. I would imagine that in its softened
> state it would be yummy to use with ice cream.
>
> And yes, I know that brown rice syrup is purported to be high in arsenic but
> this is only the second time in my life that I have used the product and I
> don't intend to use it often. I imagine that honey (although not vegan)
> would give you the same texture but it would for sure change the taste.
>
>


The addition of pepper and chili powder is intriguing. OTOH, I like to
change a recipe when it has an ingredient that I don't have on hand or
contains deadly poison. Just something I've learned over the years...