Tag Archives: chocolate

quick and easy vegan fudge

Ladies, you know what I’m talking about. It’s that time of the month and you’re losing your mind craving something chocolate. So you start searching the house like a hungry dog looking for something to appease the craving. And, of course, you don’t have any chocolate around. This is usually for two reasons:

  1. You are trying to “be good” and only keep healthy snacks in your house. Or
  2. You’ve eaten all of the chocolate already.

I struggle with a combination of both equally terrible situations in my apartment. So the next best thing is to look in your pantry and see what you can whip together before you tear someone’s head off. Oh, is that just me?

I whipped together this fudge in a matter of minutes and placed it in could be considered a single-serving sized tray. You only have to put it in the refrigerator for a few minutes before it’s ready to eat. The combination of chocolate and peanut butter melting in my mouth kept the mind monsters at bay so I could get on with my life.

The tray was actually a leftover Chinese takeout container that I cleaned and lined with wax paper.

The container was about 6 inches wide by 4 inches tall. It made about six slices of fudge. If you’re using a larger pan, I recommend doubling the recipe.

fast and easy vegan fudge
Prep time
Cook time
Total time
This vegan fudge is made with pantry staples. It is easy and quick to prepare.
Recipe type: dessert
Cuisine: vegan
Yields: 6
  • 2 squares semi-sweet baking chocolates
  • ½ cup coconut oil
  • ½ cup cocoa powder
  • ½ cup peanut butter
  • ½ cup powdered sugar
  • sea salt for topping
  1. On the stove top, melt the baking chocolate over low heat, being careful not to burn the chocolate.
  2. Once it is melted, stir in the coconut oil.
  3. Whisk in the cocoa powder and peanut butter until well combined.
  4. Remove from heat and continue to whisk in the powdered sugar until the mixture is smooth.
  5. Pour the mixture into a wax-paper lined baking dish.
  6. Place the fudge into the fridge for 10 minutes to allow it to firm up before eating.
  7. Serve cold. This fudge melts easily. Top with a pinch of sea salt.


Vegan Fudge

I used crunchy peanut butter, which nicely added a few peanuts to the fudge. Top with finishing salt or sea salt. This is a must.

celebrate no-shave november with mustache lollipops

We’re already at the end of November, can you believe it? Ryan and I finished up the last of the tofurkey today. I thought a great way to celebrate was with these rad chocolate mustache lollipops.

No-shave November is a awesome concept, all the boys walk around with beards and they all look cute. For those of us who can’t quite grow the facial hair to make your momma proud, there’s always this chocolate substitute.

I used two of these mustache lollipop molds and this craft took like, five minutes. Bonus.

Here are the supplies: candy melts, lollipop molds, and decorating bags. You’ll also need lollipop sticks (not pictured).SuppliesFill a decorating bag about 3/4 full of chocolates.

Bag of Chocolate

Melt the chocolates in a microwave on medium heat for 15 – 30 seconds at a time. Pull the bag out of the microwave and give it a nice knead each time it’s done warming. It will only need to go in the microwave a few times at this temperature. These things get hot really fast, so be sure not to over-heat them.

Melt in Microwave

Once the bag is thoroughly melted, cut the tip off of the bag to begin fill the molds. Place a lollipop stick in each of the molds. Slowly squeeze the melted chocolate into the molds, making sure to fill in all of the crevices. I found pumping the bag up and down in the mold helped remove air bubbles.

Fill Molds

Be sure to cover all around the lollipop stick. Once you’ve filled the molds, smooth out the backs with a flat surface.

Smooth Backs

Also, clear away any chocolate that may have spilled over to the edge.

Backs of lollipops

I popped them in the fridge for 10 minutes to let them harden. Then I took them out and wrapped them in little baggies.


These lollipops were such a hit with my friends and co-workers. Everyone loved making funny faces with them, like these:

The one in which I look like my dad.

Me with Mustache

The one in which I’ve lost my monocle.

Me with Mustaches

The one in which I try not to take myself too seriously.

Me with Mustaches

Happy No-Shave November, Friends!


chocolate banana shake (w/ peanut butter)

I pretty much want to indulge all of the time, but I’m told that’s bad for you, or something. So when I have a massive sweet tooth, I try to chill it out with something like this smoothie. So I can indulge, but not too much.

chocolate banana shake with peanut butter

It’s sweet, creamy, and most importantly cold. It’s pretty low in fat, but I imagine it’s still a little high in carbs, since bananas have lots of sugar in them.


chocolate banana shake (w/ peanut butter)
Prep time
Total time
Recipe type: Dessert
Cuisine: healthy
Yields: 1
  • 1 cup unsweetened vanilla almond milk
  • two frozen bananas
  • 3 tbsp PB2
  • 1 tbsp Cocoa powder
  1. Put all of the ingredients in the blender and mix until combined


PB2 is a powdered peanut butter. It only has 45 calories per 2 tablespoons. I gives the shake a nice peanut butter flavor without the calories.

It’s fast and simple. And as someone who chronically suffers from ice cream cravings, this really does the trick.

nanaimo bars – chocolate and peanut butter goodness

I dreamed of a nanaimo bars recipe and It looked a little something like this. I thought about it all weekend. Apologies to those who are helpless against chocolate and peanut butter combos

chocolate pb bars

I really tried to avoid it, the cravings started Friday. Sunday night rolled around and I was utterly helpless. The good news is these bars are so intense, that just one resulted in complete chocolate/peanut butter/heavenly satisfaction.

Chocolate Graham Peanut Butter Bars
{adapted from here}

Yields: 9 big bars
Total Time: 45 minutes (plus an additional hour to chill)
Benefits: No oven(!) and had all ingredients in my pantry

Chocolate Graham Bottom:
1/2 cup salted butter
1/4 cup of sugar
5 Tbsp cocoa
1 1/4 graham cracker crumbs
(the original recipe had 1/4 cups nuts, which I didn’t add)

Freaking Amazing Peanut Butter Filling
1/3 cup salted butter
1/2 cup peanut butter
1/2 cup confectioner’s sugar

Peanut Butter and Chocolate Top Layer
8 oz. semi-sweet baker’s chocolate
2 Tbsp of sugar
1/2 cup of peanut butter

Creating the Chocolate Graham Layer:
Create graham cracker crumbs by placing approximately 10 crackers in food processor.

graham crackersYou can also do the old ziploc bag and hammer trick.

ingredinetsMelt the butter, chocolate, and sugar in a double boiler. Or you can do what I did (at your own risk) and melt the ingredients on the stove top over extremely low heat. Don’t forget the sugar like I did.

melt ingredientsAdd the egg and cook for about five minutes.  The ingredients will get smooth and creamy and thick.

meltedRemove from heat and add graham cracker crumbs.


Once combined, pour the mixture into an 8 x 8 baking dish lined with parchment paper.

crustSpread the crust evenly across the dish.

Creating the Freaking Amazing Peanut Butter Filling

Combine butter, sugar, and peanut butter in mixing bowl.
pb ingredients

Using an electric mixer, start on low speed, gradually increasing speed to medium until combined and you get a nice whipped look.

peanut butter fillingTry not to eat it out of the bowl, but it is ok to lick the mixer attachments.

Spread the peanut butter layer over the chocolate graham crust.

pb layer

Creating the Chocolate Peanut Butter Topping

Next melt the 8 oz. of semi-sweet chocolate and sugar over low heat. Once it’s almost completely melted, add in 1/2 cup of peanut butter. It will blend quickly then remove from heat and spread the yummy topping over the other two layers.

adding th top layer

Place in the fridge for at least an hour then enjoy.

chocolate pb bars

p.s. This recipe is linked up here, here, here, and here.