It’s November and that means…. NATIONAL BLOG POSTING MONTH. Or, because this is the internet and we love, love, LOVE to shorten things; it’s NABLOPOMO.
I’ve given this a whirl in the past, with various levels of success. This year, I’m looking at it more as a way to gently nudge me to write for my personal blog. I’ve been neglecting this, even more so since I’ve been writing articles and blog posts for other people thanks to freelancing.
So, here we go again.
Are you participating this year? Let me know and I’ll link to your blog in my Nablopomo posts!
And then I decided to try to make it, because the idea of making a ‘healthier’ fudge was intriguing.
I know I’m now supposed to give you my life story before I share this recipe and tell you all about how my life has been changed forever by this vegan fudge, but I can’t stand recipe posts like that, so I will spare you all the scrolling you’ll have to do and just get straight to the recipe.
Peanut Butter Cookie Dough Fudge
1/2 cup of real maple syrup (none of that table syrup nonsense)
3/4 cup natural peanut butter
1 1/4 cup oat flour (cuz it’s safe to eat raw)
1 cup of mini semisweet chocolate chips
Heat the maple syrup in a small pot on the stove until it bubbles.
Take it off the heat and stir in the peanut butter
Mix in the oat flour. The dough will be a play dough consistency. I kneaded it to help cool the mixture and to also mix everything really well.
Mix half of the chocolate chips into the cooled dough.
Press the dough into a parchment-lined pan or cookie sheet.
Sprinkle remaining chips across the top of the dough and gently press them into it so they stick.
Put the fudge in the fridge for about 20 minutes to firm up.
Cut the fudge into 1-inch pieces and store in the freezer.
I adapted this recipe because I never follow a recipe exactly.
Look at how amaaaaaaazing this photographs. This fudge definitely has a ‘good recipe made to be healthier’ flavour to it, if you know what I mean, but it is not the worst! I probably wrecked the vegan part of this by adding chocolate chips, but I feel they really helped finish this fudge. There are vegan chocolate chips out there if you’d like to stick to a vegan recipe.
My partner didn’t hate this and I took half of the fudge to my super healthy, runner brother. He’s always making ‘healthier’ versions of desserts like cookies and muffins with protein powder and bananas in the place of eggs and fats, so I really wanted to get his opinion on this recipe. He gave it a huge thumbs up, so…. success?
For the month of November, I am participating in #NaBloPoMo2019 (National Blog Posting Month). My goal for this year’s challenge is to post 10x in the month of November. This is post 5/10.