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Today is Anti-procrastination Day! A Christmas Fudge Recipe for Spring

Family Friendly Plant-Based Recipes

amazing fudge cropped

Well, today is the day! Back to blogging!

I have been putting off posting for a very long time…do you want to know how bad it is? I uploaded a Christmas Fudge Recipe and video to You Tube with the intention of posting it here before Christmas! Then it would have been a great post for Valentines day. But now it is March and it is not a great post for anything except that it’s an easy recipe that tastes good.

So here is the recipe and the video.

Amazing Christmas Fudge

  • 1/2 cup natural peanut butter
  • 1 1/2 cups carob chips (you can use Chocolate if you like)
  1. Spread peanut butter all over the inside of a medium glass bowl so that you have a “peanut butter bowl.”
  2. Add carob chips to bowl, making sure that no carob chips touch the sides of the bowl.
  3. Microwave on high 1 to 1 1/2 minutes.
  4. Remove from microwave and stir vigorously with a spoon until smooth. Chips will look glossy, not melted, until they are thoroughly stirred—be patient! If they don’t completely melt, you may put them back in the microwave, but only for 10 seconds at a time. Carob chips burn very easily.
  5. Pour into a plastic wrap-lined pan and chill.
  6. Remove from pan and cut into squares.

If you don’t want to use a microwave, you can use a double boiler to melt your carob chips, but be careful since carob burns easily.


  • Add 1 cup chopped walnuts or pecans
  • Add 1/2 cup toasted coconut and ½ cup toasted almonds
  • Add 1 cup raisins and ½ cup chopped nuts
  • Add 1 teaspoon peppermint flavoring

Also on the Video….

Peanut Buttery Cookies

  • 2 cups quick oats
  • 1 1/3 cups whole-wheat pastry flour
  • 2 teaspoons aluminum free baking powder
  • 2/3 cup brown sugar
  • 1/2 cup natural peanut butter
  • 1/2 cup non-dairy milk
  • 1/3 cup oil
  • 1/4 cup unrefined sugar
  • 4 teaspoons ground flax seeds1 1/2 teaspoons vanilla


  • 1/3 to 1/2 cup peanut butter
  1. Pre-heat oven to 350 degrees. Line large baking sheet with parchment paper.
  2. Mix dry ingredients together in a medium bowl.
  3. Mix wet ingredients together in another bowl.
  4. Mix dry ingredients into wet ingredients until just combined. As you stir drop teaspoons full of the extra peanut butter but don’t mix it all in.  That way you end up with pockets of real peanut butter in every bite!
  5. Use a 2-tablespoon scoop to make balls and place them on the lined cookie sheet, pressing down slightly.
  6. Bale for 11 to 12 minutes. Until cookies are slightly browned on the edges.
  7. Makes 36 cookies.
  8. or pat 1 1/2 cups of the dough into 8×8 pan.
  9. Pour warm Amazing Fudge over the dough. Sprinkle 3/4 cups of the dough over the top and bake for 20-25 minutes.

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