Chocolate Sunbutter Fudge by EGW

EGW's "Allergy Friendly Snack Book" Cover

My daughter is hard at work at her own cookbook, or the “Allergy Friendly Snack Book” as she calls it.  I love seeing her practicing her writing as she gets ready to enter first grade next month (she turns 6 on the second day of school this year) and just owning the idea that she can write a book if she wants to.  This is her first recipe in her book, she calls it “Fudge Cobbler” because at the moment the word “cobbler” is her favorite new kitchen term (we made some actual Apple Cobbler the other day when I didn’t feel like wrestling with my usual broken pie crust) but also just refers to it as “fudge.”  Her recipe is pictured below, I’ve expanded a little more on her steps but even at age 5, heating the ingredients aside, there’s a lot for a kid to do hands-on with measuring, mixing, and pouring.

IMG_20140727_103951193

She wrote this up in May so I’m behind in posting it but we’ve had a busy summer.

Supplies

Metal saucepan and metal bowl (or double boiler)

Small baking dish or pan lined with parchment paper

Spoon and 1/4 measuring cup

Ingredients 

1/4 cup Enjoy Life Chocolate Chips (top 8 allergen free)

1/4 cup Brown Rice Syrup (we use Lundberg brand)

1/4 cup SunButter (or other sunflower seed butter)

Vegan and Nut Free Fudge

Directions

Heat a saucepan (or double boiler) with water on high on your stovetop and place a metal bowl over the top of the saucepan and melt the chocolate chips (or chunks) over the heat.  Mix in sunflower seed butter and brown rice syrup once chocolate is melted until combined.  Pour the mixture into a pan lined with parchment and freeze (or refrigerate if you’re not in a hurry) until firm.  Slice into portions of your choice (pictured are small bite sizes).

I think these are chewier than a normal fudge because of the brown rice syrup – if you’re looking for that spot-on fudge texture, the wonderful Elizabeth DiBurro at EBL Food Allergies has an amazing fudge recipe that melts in your mouth (we don’t have a microwave and did fine with her recipe on the stove) but there’s probably room for both varieties in your kitchen.

And E, if you’re ever reading this down the line, know that  I’m so proud of you and love that what is often a challenge for me (cooking and baking) is something you approach with gusto and excitement.  Seeing you and your brother grow, learn, and embrace this life is one of the keenest joys I have ever known.

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