• 2 blocks of silken tofu
• 12 oz of chocolate, double-boiled
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup peanut butter
• 1 pie crust

Blend the tofu, chocolate, maple syrup and vanilla. Spread the peanut butter in the pie crust. Pour the mixture on top and let it sit in your freezer for about an hour or two. Oh yeah.

I found this recipe on Smitten Kitchen via Reddit some time ago. I’m a big fan of any combination of peanut butter and chocolate, so this recipe goes over quite well in my books.

The recipe originally called for a chocolate glaze on top of the icing, but that takes so much time and it’s just way more sugar than I’m willing to indulge in. Shaved dark chocolate on top does fairly well in stead.

Cake

• 2 cups flour (cake or all-purpose will do fine)
• 2½ cups sugar
• ¾ cup cocoa powder, unsweetened
• 2 tsp baking soda
• 1 tsp salt
• 1 cup vegetable oil
• 1 cup “sour cream” (Tofutti’s probably the best option)
• 1½ cups water
• 2 tbsp vinegar
• 1 tsp vanilla extract
• 2 “eggs” (dry egg replacer works well)

1. Preheat the oven to 350°F
2. Mix the dry items together
3. Add in the wet items in the above order (although I doubt that really matters)
4. Pour into whatever forms you’d like (e.g. cupcake) and bake for until toothpicked (~35 minutes or so)
5. Chill in the fridge for an hour or so before icing

Icing

• 5 oz. “cream cheese” (again, Tofutti does the best job I’ve found)
• 2 oz. margarine
• ⅓ cup peanut butter
• 2 cups icing sugar

1. Mix the wets together until creamy.
2. Slowly add in the icing sugar, being careful to avoid lumps if at all possible.

This Icelandic recipe is a prune-based layer cake of awesome. I learned how to make it with icing, but found that it’s simpler and tastier without. Go ahead and double the almond extract and the cardamom if you enjoy these flavours. It’s twice as tasty that way.

Batter

• ¾ cup “butter”
• 2 cups sugar
• 4 “eggs” (banana or powdered replacer works fine here)
• 1 tsp. ground cardamom
• ½ tsp. vanilla extract
• 1 tsp. almond extract
• 1 tbsp. water
• 5 cups all purpose flour
• 3 tsp. baking powder

Filling

• 1½ lbs prunes
• 1 cup sugar
• ¼ tsp. salt
• ½ tsp. vanilla
• ½ tsp. cinnamon

Method

1. Turn the batter into dough. Cream the “butter” and sugar, add in the “eggs”, then the cardamom, vanilla, almond and water. Once it’s all beaten together, add in the flour and baking powder (pre-sifted). Add the “eggs” a bit at a time, beating after each addition.
2. Make the cake layers Roll out the dough on a floured surface and make 10 circles wide and thin. Bake each at 375°F for 10-15 minutes or until golden.
3. Cook the filling Cover prunes with water in a sauce pan and bring it to a boil until they’re soft. Drain the prunes, remove the pits and puree them in a blender (mashing’ll work too). Put the prunes back in the saucepan and the remaining filling ingredients. Boil and simmer for 5 minutes, stirring constantly. Let it cool until you can touch it.
4. Combine into 2 cakes. Spread an equal amount of filling on each of 4 layers, then stack 5 layers to make a cake, using one of the unfilled layers as the top layer. Repeat with the other cake. Cover them with waxed paper and refrigerate for at least 2 days before cutting.

I have accomplished what I once thought was only a myth: I have successfully created vegan fudge. ‘Course, I had a little help from my newest cookbook, La Dolce Vegan.

• 1¼ cups sugar
• ⅓ cup “milk”
• 2 tbsp margarine
• ½ tsp salt
• ¾ cup chocolate chips
• 1 tsp mint extract

Lightly oil a 9-inch loaf pan and set aside. In a medium pot on high heat, stir together the sugar and “milk” until it reaches a boil. Stop stirring and allow to reach 235°F (115°C) then remove from heat. Add the margarine, salt, chocolate chips and mint extract. Stir together vigourously until smooth. Pour into loaf pan and refrigerate for at least an hour before removing from loaf pan and cutting into chunks.