Healthy Vegan Fudge

This fudge is ooh sooo yummy! I took it to work this week(today updated being 11/17/2009) and a whole plate full disappeared in 10 mins flat! I didnt dare mention healthy because well all know what most think of healthy. I found a good base recipe for fudge then tweaked the ingredients to make it healthy. The result was in my opinion the best fudge I've ever tasted(next to grandmas anyway) and it will not affect the blood sugar like regular fudge, so eat up! Here is a description of how turbinado(used in this recipe) is better for blood sugar. As well as other natural sweeteners...Click Here.

Ingredients

4 1/2 cups turbinado sugar aka demerara(I use this but it does not cost that at walmart)

12 ounces coconut milk(pure coconut milk with nothing added, i.e. Thai kitchen brand)

18 ounces vegan chocolate(I use these)

1/2 lb extra virgin coconut oil

3 tablespoons pure vanilla extract

1 pinch sea salt

1 nuts, of your choice or raisins

Instructions

1. Bring to a boil the sugar and milk, and let it boil exactly six minutes, stirring constantly. (If you can do this over a double-boiler it will help you, but it isn’t required.).

2. In another pan or bowl, have the chocolate, oil, vanilla extract and salt ready. You can use chocolate chips or good quality bar chococate. The better the quality of chocolate, the better the fudge.

3. Pour hot mixture of sugar and milk over the other ingredients, and blend together until all the chocolate has melted. Using a high powered hand mixer or stand mixer will make a smooth fudge. If you try to mix it by hand it will start to harden before its mixed and come out dry and grainy.

4. Add nuts—whatever type you prefer, and in the size you prefer in fudge.

5. Pour into pan and set for six hours in the fridge until the fudge has set.

makes 36-40 servings

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Healthy Thai Coconut Milk Cake

This cake was awesome. A bit spendy but so worth it!

A deliciously moist and flavourful cake that is every inch the exotic creation!
PREP TIME: 15 Min. COOK TIME: 30 Min. SERVES: 8
INGREDIENTS

1 cup oat flour
1/2 cup coconut flour
1 tbsp baking powder
1/2 tsp salt
1 tsp arrowroot powder
1/2 cup Turbinado
3/4 cup coconut milk
1 tsp vanilla
1/4 cup grapeseed oil

INSTRUCTIONS

Preheat oven to 350F. Grease and flour a 9" round cake pan.
Sift together the flours, baking powder, salt and cornstarch.
By hand, beat in sugar, coconut milk, vanilla, and oil.
Bake for 25-30 minutes, until tests done.

For frosting I tried a recipe that was yummy, but more of a glaze because I couldnt get it to thicken up. Here is the recipe I used.

PREP TIME: 5 Min. COOK TIME: 7 Min. SERVES: 8
INGREDIENTS

3 large egg whites
1 cup turbinado sugar
1/3 cup water
2 teaspoons real maple syrup
1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 1/2 cups grated fresh coconut
INSTRUCTIONS

Heat whites, sugar, water, syrup, and cream of tartar in a large metal bowl set over a saucepan of simmering water, whisking, until mixture is warm and sugar is dissolved. Beat mixture, still over heat, with a handheld electric mixer on high speed until thick and fluffy, about 7 minutes. (Depending on mixer and weather, this may take longer.) Remove frosting from heat. Add vanilla and beat until cool and spreadable.