Coconut butter, coconut concentrate and creamed coconut are all the same thing, that is, it is made from ground up coconut flesh. Some will be expensive to buy, but others can be inexpensive; some are packaged in jars, tubs and even cardboard boxes. The stuff I buy is “Let’s Do… Organic, Creamed Coconut” and comes in boxes of ~225 g (1/2 lb, almost 1 cup) for $2-3 ($1.89 during the holidays).
One of the great things about this recipe is that you can eat as a pudding (similar to a rich and dense version of Angel Delight, for the Brits out there) before it sets. Continue reading
A trip down memory lane: Cadbury’s finger of fudge, one of my favorite chocolate/candy bars when I was growing up. I think I liked them because they were affordable and small enough to satiate my sweet tooth. It was a sweet, crumbly, vanilla-“flavored” finger of fudge coated in “chocolate”.
Until now, I have never made vanilla fudge, but I wanted to make a batch to mix with the dark chocolate fudge as a gift for A’s mom for Mother’s day. Continue reading
When these beauties are eaten at just the right temperate, they taste like buttercream candies. On biting into one, you will be greeted with a wonderful cracking sensation from breaking the homemade dark chocolate exterior with your teeth. Inside you will find a sweet and dreamy banana-ry filling.
The trick is to freeze any super-ripe bananas, in slices, individually, as soon as they are ready. That way, you will always have a good supply of frozen bananas to make these simple, yet delectable treats. The pay-off for making these treats is ridiculous. They are so simple to make, but they will leave you with a flavor, texture and taste sensation that will be hard to forget.
Make. Some. Today. Continue reading
These are the best peanut butter balls in the world. This statement maybe an exaggeration, but seriously, these peanut butter balls are absolutely delicious! They are healthy and super-easy to make. They contain no weird ingredients, but good, plain, simple ingredients: peanut butter, maple syrup, coconut flour, unsweetened cocoa powder, coconut oil, sea salt and vanilla extract.
The original peanut butter ball ingredients always gave me Continue reading
Coconut bliss in one bite. This fudge is creamy, barely sweet and packed full of coconutty goodness. It’s nutritious, dairy- and refined sugar-free and made from just 5 ingredients: coconut, coconut oil, dates, vanilla and salt. The pieces can be dipped in chocolate if desired. For me, they didn’t get that far… they went straight into my stummy.
A couple of tips: use a freshly opened package of coconut and the plumpest Medjool dates you can find. I like using these.
Warning: these are pretty addictive. I ate one piece after another, and then returned to the refrigerator to get another piece. Eventually, I just took the whole container and sat down. Continue reading
It takes just coconut oil, chocolate, walnuts and salt to make this vegan fudge. That’s it. You don’t need to beat it until your arm hurts, just heat, stir and chill. It is really that simple.
It’s not like the traditional fudge fudge, but it’s so darn good. It’s not chewy, but it is dense, rich, smooth, and just melts in your mouth perfectly. Two downsides: Continue reading
Buttercream candies: another thing I had no idea about until we popped into See’s Candies a while back and got a bunch of them. From my posting about chocolate buttercream frosting, you may have read that I really am not a big fan of buttercream. I’m still not convinced about the buttercream candies neither, but A. loves them! They are creamy, sweet and well to be honest, packed full of flavor.
I made a batch of filled chocolates for A. because I wanted to put the awesome chocolate molds he gave me for Christmas into action. The variety included chewy caramel/toffee, chocolate buttercream and orange buttercream. I know, it’s only three varieties, but what is a girl to do when she is busy with work and other stuff? Continue reading
Hmm, I won’t even go into the details of the difference between British toffee and American caramel, it’ll just open up a new can of worms, and we wouldn’t want that, would we?
So the plan was to make something similar to Rolos, and I think these were pretty Rolo-esque. I read a lot of articles about the chewy caramel (toffee) filling, and how most recipes involved corn syrup. Like I’m going to use that stuff! I eventually found one, which was the ultimate recipe for any caramel… it is pretty awesome actually.
Peanut butter and chocolate are the two things that I love, but rarely put them together. Why? I have no idea, because they are so good together!
A few years, I would have cringed over the thought. I didn’t grow up with peanut butter cups or anything of the sort. I liked peanut butter and I liked chocolate, but I’d never had them together. The closest thing I came to that was a Snickers bar.
So why this fudge? I wanted to something different. I have made dark chocolate fudge already, so why not add a new dimension to it? Although I had thought this up for some time, I had put off making it because Continue reading
This is another recipe for homemade dark chocolates, which were part of J’s special gift. These are one of the simplest types of chocolates to make, although it still involves tempering chocolate. You can make these morsels without tempering,
These homemade chocolates bring together the wonderful flavor combination of chocolate and coffee together in one bite. They simply are to live for! They are vegan-friendly, dairy-free and super-easy to make. Any chocoholic will love them. These were made to go into my chocolate selection box.
There are no specific Continue reading
The wonderful flavor marriage of peanut butter and chocolate is well-known. This version of the classic, commercial peanut butter cups are tastier, and dare I say it… healthier! Once you make these delicious morsels, you will never buy the inferior commercial ones again. These were added to my delicious homemade chocolate selection.
The shell is made with dark (bitter/semi-sweet) chocolate, and the filling is made with peanut butter and a little sugar. The best part of making things at home is that you can control the quality of the ingredients, and the relative amount of sugar added. Continue reading