I double dog dare you to make this…..

Ingredients:

• 3/4 -1 Cup semi-sweet vegan chocolate morsels (fair trade) depending how chocolatey you want it.

• 2 Cups evaporated cane juice or vegan sugar

• 2/3 Cup soy milk (I used unsweetened, and you can try a different nutmilk, but I cannot guarantee that will be as good as mine!)

• 2 Tbsp Brown Rice syrup organic

• 1/4 Tsp salt

• 2 Tbsp vegan butter (SEE RECIPE BELOW FOR THE BEST NON DAIRY BUTTER EVER)

• 1 Tsp vanilla extract

• Tsp of oil for greasing pan or pie plate (I used organic expeller pressed sunflower oil)

• optional – 3/4 chopped raw, unpasteurized almonds, (all in U.S. are pasteurized, unless specifically stated that they are imported, usually from Italy)

Instructions:

Mix everything together EXCEPT butter and vanilla. Cook on Medium, stirring occasionally until you hit 234°. Remove saucepan from heat. Let cool to 130° WITHOUT STIRRING (this makes a difference!). Once mixture hits 130°, add vegan butter, vanilla, and any other ingredients you want, such as 3/4 cup of almonds chopped as I did. Stir, and in a minute or so the mixture begins to lose the glossy finish. Immediately pour into flat 9″ greased pan, round or square. I used a pie plate. Once mixture is a big ball in the pan, use your clean hands to spread out, and to flatten. Put in fridge, cool, and cut into small squares, and store in a container in your fridge. ENJOY!!

VEGAN BUTTER – for ALL uses; topping, baking, cooking and spreading

Ingredients:

• 3/4 + 2 Tbsp UNSWEETENED soymilk.

• 1 Tbsp Apple Cider vinegar organic and or raw

• 1 1/8 Tsp fine salt

• 1 3/4 + 3 tbsp melted Coconut oil, raw (or refined for no coconut flavor)

• 3 Tbsp sunflower organic expeller pressed oil, or other oil that is light, of your choice

• 2 Tbsp +3/4 Tsp soy lecithin granules

• 3/4 Tsp xantham gum

• 1/4 Tsp turmeric

Instructions:

Put the apple cider vinegar in the soymilk, with the salt, and then stir a few good times, and let sit for 10 minutes. Warm the coconut oil in the container in a pot with very hot water for about 5 minutes. Add the other ingredients (not the milk mixture) to a large food processor. Ten minutes later, add the milk, apple cider vinegar and salt mixture after ten minutes to the food processor. Blend on high for 2 minutes. Pour into glass container, cover and put in freezer for 30 minutes. Then remove and place in the refrigerator. Ready to use  after a few hours, but best if you wait overnight. I like to make it at night so I can use it next day.  This recipe came has been adapted by veganbaking.net, but I added turmeric to help add the yellow color, as well as anti-inflammatory properties, and I made the recipe larger, as I like to have butter around for baking, and other things. My recipe is 3 X theirs, and will just about fill a 4 cup pyrex container.