Remember Sarma’s new book from this post? Well, I was reading one of her dessert recipes and got inspired…I warn you, it may not be the prettiest dessert or the easiest batter to work with, but it sure tastes great.
She made a raw vegan rendition of Thin Mint cookies. You know, those high fat very unraw once-you-pop-you-can’t-stop cookies the little Girl Scouts guilt you into buying? Yeah, those. Well Sarma has a delightful, but kinda complicated and with a pricey ingredients list, kinda recipe. But I tweaked things and created Vegan “Thin Mint” Fudge.
“Thin Mint” Fudge (vegan, gluten free)
Combine and blend:
1.5 c cocoa powder
1.5 c almond flour
1/2 c maple syrup
1/2 c agave
1 Tsp vanilla extract
1.5 Tbsp Peppermint Extract
Press into a pan, chill until firm. Slice and serve.
Incredibly important sidebar: If you have never worked with peppermint extract, it is waaaaaaay more potent and strong than vanilla extract and you can extremely quickly go from pleasant minty vibe to just drown your recipe in a bottle of Listerine vibe. So add slowly and once you’ve added it, there’s no turning back so be careful. Don’t say I didn’t warn you.
Blend. But be careful, this is a heavy job even for the VitaBeast. I almost overheated my Vita…whoa, nelly, slow down and add more liquid sweetenerif you need to.
Spread into a pan. It’s extremely thick to work with. Kinda like certain people at the DMV where I’m heading to, thick.
I scored it with a pizza cutterbefore freezing which was probably a useless step and just an extra utensil to wash.
Freeze & Enjoy as is…
Or mold into little Thin Mint Cookie Shapes. If you take the time to do this step rather than just digging into your pan with a spoon (which is totally acceptable, of course), just make sure that you’ve given it time to freeze well, like 12-24 hours because otherwise it will be too sludgey to work with and you’ll have a colossal mess on your hands, no pun intended.
I confess, I am not done with it, but so far, I love it. See all these other books on my shelf…I’m trying to read all of those, too. And keep up with everyone’s bloggie. And cook. And blog about cooking…so I just can’t seem to read all these great books as fast as I’d like. Does anyone else feel like they are falling wayyyyy behind on their book or magazine reading lately?
But for all of us busy folks, Brendan has this email program called Thrive in 30 and you can sign up and get all kind of great lessons delivered to your email. They send one every couple days for a month and I really got alot out of those. It was kinda like the Cliff’s Notes version of the book for me. Or you could just ask Alison, I know she’s a Brendan lovin’ kinda gal.
Has anyone else read the book? What’s your fave part? So far I love his thoughts that even if you don’t think you have allergies, you may want to avoid certain things like gluten and dairy. It’s really interesting to me because I have some food sensitvities.
Anyway I also munched some of Brendan’s little bars.
Both were chocolate, both great. But, of course, the Vegan “Thin Mint” Fudge recipeis mighty yumm too.
It reminds me of my Raw Vegan Brownies, just a thicker, minty-er version. This dessert is extremely rich and satisfying. And although the texture is different, taste-wise, the Thin Mint vibe is definitely in the house.
Do you like Thin Mints? or Fudge?