Saturday, May 12, 2012

Xocai Vegan Peanut Butter Fudge

As discussed in the recipe for Xocai®: Trifling with Truffles, it is important to watch the temperature when melting the chocolate, in order to prevent loss of those awesome health benefits. I mean, if I’m going to eat chocolate—and that’s a given—I want it to kick my body into gear. You know, so I can be well-rested to eat the next batch of chocolate.

Also, there is a fair amount of stirring involved in this recipe. Your arm may get tired. Have some Xocai® first, for a burst of energy. Just sayin'.

Xocai® Peanut Butter Fudge

1/2 c. vegan stick margarine, plus a bit more to “butter” the pan
1 c. creamy or chunky peanut butter
1 c. cane juice crystals or natural sugar
8 oz. vegan cream cheese
1/2 c. Xocai® Sipping Chocolate mini-chips

In a heavy-bottomed saucepan, heat margarine, peanut butter, cane juice crystals or natural sugar over lowest heat until smooth and creamy.

Continue to cook until mixture begins to boil. Boil for three minutes and remove from heat.

Allow peanut butter mixture to cool to 100 degrees.

Add in Xocai® Sipping Chocolate and stir until chocolate is melted throughout, and fudge is creamy and shiny.

Continue stirring until fudge begins to “set.” The shine will begin to fade, and the fudge will thicken noticeably.

Transfer to a lightly “buttered” 8-inch square pan, spreading evenly.

Refrigerate overnight, or until fudge is set. Cut into 36 squares and serve.

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