Peanut Butter and Jelly Fudge

Peanut Butter and Jelly Fudge

Peanut Butter and Jelly Fudge

A few years ago I attended a workshop on chocolate making. It was interesting to learn how to create chocolate from scratch and the technique for making it snap when breaking it up into pieces. As much fun as the class was, that process is a bit time consuming and you have to be diligent while your creation is on the stove. More recently I have discovered healthier fudge recipes that are less demanding and produce treats that have less impact on blood sugar balance.

Because the recipe I modified was vegan and did not need baking, it required no adjustments for those. Instead, I decided to change up the recipe and create a classic peanut butter and jelly combo. You can use any nut butter and jelly you prefer, but the texture may change. I added extra (yummy smelling) Navitas Organic cacao butter to help thicken up my fudge,

Peanut Butter and Jelly Fudge adapted from Double Chocolate Salted Freezer Fudge

3/4 cup peanut butter
1/4 cup seedless raspberry preserves
1/2 cup + 1 TBS Navitas Organics cacao butter
1/4 cup Navitas Organics cacao powder
1/4 cup maple syrup
1/4 tsp sea salt

Prepare a mini muffin tin with small paper liners. In a medium pan over medium-low heat, combine all ingredients. Stir until ingredients are well mixed and smooth, working to incorporate any lumps. Spoon into the lined muffin tin and place tin in the refrigerator for 30 minutes. Let candies sit at room temperature for 5 minutes before serving. Store in the refrigerator.

fudge ingredients with Navitas Organics

fudge ingredients with Navitas Organics

Note: When making chocolate, choose a food-grade cocoa butter such as Navitas Organics cacao butter. Some products are used for making toiletries and may not be pure cocoa butter.

Until next time, happy non-baking!

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Is chocolate vegan?

Chocolate Bar

Image courtesy of Lisa Salamida at flickr.com

You’re at the grocery store to purchase goodies for a vegan baking spree. You look at your list and think, “Vegan Chocolate … that’s easy, I’ll get dark chocolate. It’s vegan.” Although that sounds like a no-brainer, unfortunately it is not always the case. It would be nice if it were true, but since it’s not here are some pointers to lead you to the vegan stuff.

You will want to stay away from milk chocolate, as you realized with your initial instinct to buy a dark variety. To find a viable dark version, PETA recommends to “always look for a high percentage of cacao, between 55 and 85 percent—the higher the percentage, the purer the bar. Also, be sure to check the ingredients, as some brands’ dark-chocolate bars still contain dairy products. Avoid chocolate that has a long list of ingredients, because chances are that some of them are fillers.”

While you are looking at the ingredient label, also keep in mind that quality chocolate will have “pure ingredients and no additives. The ingredients will be simple: cocoa, cocoa butter, lecithin, sugar and sometimes vanilla. And that’s it.”

By now you have read the ingredients, checked for the short-list, and deemed your chocolate worthy. But there is one last step – look for food crossover warnings. These might say “Manufactured on the same equipment that also makes products containing milk” or “May contain milk.” If you don’t see these sentences proclaimed in tiny print, you should be safe.

By now you are thinking that chocolate comes from a plant (Theobroma cacao to be precise), so why isn’t it vegan? Good question. It was simpler in the past, but in recent years manufacturers have been adding butterfat for a creamy “mouth feel.” So now some varieties of dark chocolate are no longer non-dairy.

This is making my head spin. Maybe I should just stop baking with chocolate. Hmm, not likely.