This may be the shortest recipe I’ve ever posted. Unlike most of my savory dishes, it doesn’t have a dozen herbs and spices. And unlike many of my recipes, it has only 4 rather than 40 ingredients (5 if you count the cooking oil spray which is optional). Even my dessert recipes usually have a lot more steps and ingredients but this is my kind of dessert recipes. There’s no baking, no muss, no fuss and hardly any clean-up.
The story of this recipe began when Chicago Vegan Foods sent me some of their Teese Vegan Cheese to review. I used the cheese to make my Baked Cauliflower “Mac” and Cheese with Peas.
In the box, along with the cheese, was a bag of Dandies Vegan Marshmallows. I hadn’t expected the marshmallows – they were a surprise and I wondered what I was going to do with them.
You see, I have never liked marshmallows. Even as a kid, I didn’t like them. My mother would buy them but then I was disappointed we weren’t putting them on sticks to toast over an open fire. We lived in the city so that wasn’t going to happen. To me, marshmallows were chewy, waxy and they tasted fake.
Growing up, I didn’t want any marshmallows in my hot chocolate and if we got the kind with the mini marshmallows in the envelope, I’d pick them out. I was always disappointed that I couldn’t get Franken Berry or Count Chocula cereal because they both had little marshmallows in it. And don’t even get me started on Fluffernutter – just the thought of it makes me ill. So what was I going to do with the vegan marshmallows? I put the bag away and forgot about it for awhile.
Then I decided to make a dessert for Tom who does like marshmallows. I wanted something easy like truffles. I love making truffles. Making fudge is pretty much the same as making truffles but easier since it’s one pan, like one giant square truffle. So I used the same combo of ingredients that I use to make truffles – chocolate, peanut butter and a bit of vegan butter.
Enjoy Life Mini Chocolate Chips are the only ones I ever get. They are vegan and free of pretty much every allergen (besides chocolate). They melt perfectly and have a rich chocolatey taste.
For peanut butter, I went with Crazy Richard’s 100% Natural Creamy Peanut Butter. I was debating using chunky but I selfishly didn’t want to give it up to a dessert I wasn’t planning to eat.
And for that tablespoon of vegan butter, my go-to when I’m out of my homemade vegan butter is Earth Balance Vegan Buttery Sticks.
I put the chocolate chips, the peanut butter and the vegan butter in a bowl and put it in the microwave for 90 seconds. Usually I just melt it in a saucepan but I was feeling extra lazy – or maybe unmotivated because I was making a marshmallow dessert.
Then it was time to fold in the marshmallows. Dandies Vegan Marshmallows are nothing like traditional marshmallows. First of all, they are vegan. No gelatin made from dead cow hooves in these guys. Did you know that originally marshmallows were made with the marshmallow plant and maybe some sweetener? No cow hooves. They were actually vegan and then it all went wrong until Chicago Vegan Foods set it back right.
Second, they have no corn syrup and they are non-GMO verified. Third, Chicago Vegan Foods tell you that Dandies taste like traditional marshmallows in terms of texture and flavor. I disagree! Traditional marshmallows are chewy, waxy and they taste fake. Dandies are chewy, soft, fluffy and they taste (wait for it)…delicious. Yes, I actually liked them. They taste nothing like non-vegan marshmallows in that they don’t taste like Styrofoam. They are really, really good.
I chopped up the marshmallows because I had the full-size ones and not the mini ones. If you have the mini marshmallows, leave them be. Then I folded them into the melted chocolatey peanut butter mix and poured it all into an 8 x 8 baking dish. I oiled it first with cooking oil spray but that’s optional. It went into the fridge and since I made it late at night, it got to set overnight.
The next day, we took the pan out of the fridge and cut it into 9 squares.
The fudge was rich, chocolatey, peanut buttery and oh so decadent.
Cutting it into 9 squares was a mistake because it’s so rich, one square was really too big. At least for me. Remember, even though I love these flavors, I’m not a dessert person and I’m really not a chocolate person. I can eat a bite or two to satisfy a craving and I’m done. Unlike with chips where no bag that comes near me will make it out any way but empty.
I had two bites and loved the texture of the marshmallow when biting into the fudge. I guess I’m a convert. There are many things I like vegan that I didn’t like pre-vegan so I guess I can now add marshmallows to the list. If they’re Dandies.
So that’s the story of my Chocolate Peanut Butter Marshmallow Fudge. It’s so fast and easy to make and you get a lot of dessert for minimal effort. Try it, you’ll love it.
And be sure to check out Chicago Vegan Foods Dandies Marshmallows, Crazy Richard’s Peanut Butter, Enjoy Life Mini Chocolate Chips and Earth Balance Vegan Buttery Sticks. Products from four great companies come together to make one incredible dessert. Enjoy!
Vegan Chocolate Peanut Butter Marshmallow Fudge
GF
1- 10 oz. package Enjoy Life Mini Chocolate Chips
1 cup Crazy Richard’s 100% Natural Creamy Peanut Butter
1 Tbs. Earth Balance Vegan Buttery Sticks
1-10 oz. package Dandies Vegan Marshmallows, cut into bite-sized pieces
Cooking oil spray
Combine the chocolate chips, peanut butter and vegan butter in a saucepan and melt over low heat while stirring. Alternatively, you can put it in the microwave for about 90 seconds. Fold in the marshmallows. Pour the mixture into an oiled 8×8 baking pan. Refrigerate for several hours until firm. Cut into squares and serve.
The “V” Word: Say it. Eat it. Live it.
- 1 10 oz. package vegan chocolate chips
- 1 cup peanut butter
- 1 Tbs. vegan butter
- 10 oz. vegan marshmallows, cut into bite-sized pieces
- Cooking oil spray
- Combine the chocolate chips, peanut butter and vegan butter in a saucepan and melt over low heat while stirring. Alternatively, you can put it in the microwave for about 90 seconds. Fold in the marshmallows. Pour the mixture into an oiled 8x8 baking pan. Refrigerate for several hours until firm. Cut into squares and serve.
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