I am over the moon today as I celebrate the relaunch of my blog. It’s been a long time coming and it’s finally here! There is a definite sadness in saying goodbye to The Sweet Life. It had become a big part of me and it’s hard to let that go. Fitting into a new name will take some time, for both you and me, but it will happen – I have no doubt. And I will always remember my beginnings with fondness as I move onward.
One of the things I am most excited to show off is the new look of the blog. It took a long time and a lot of headaches, but piece by piece I put this together and finally I get to share it with you. So please, look around and familiarize yourself with My Darling Vegan. If you are finding things that don’t work – links, forms, posts with messed up recipe cards (there was a bit of a plugin nightmare when I transferred all my recipes over here) please let me know so I can get all the kinks worked out.
Since today is clearly a day of celebration: a new blog, a new name – one that doesn’t have a url ending “online”, some freed up time to start making recipes again, I thought I would make something decadent and sweet and yet so easy that you could (and should) be eating this alongside me later today.
As many of you already know, I’ve been working with Go Max Go for the past 4 months and taking the opportunity to go through their delectable line of vegan candy bars one by one and create delicious, can’t-believe-it’s-vegan recipes. As someone who had never made recipes using candy bars before, this initially began as quite the challenge. Yet it has turned out to be so much fun and I look forward to this post every month.
This recipe began as brownies because almond joy brownies, people. But after a failed attempt at chickpea flour brownies, it was back to the drawing board. And that’s when I realized that better than almond joy brownies was almond joy fudge. The Mahalo bar is Go Max Go‘s version of Almond Joy and seriously one of their best. Okay, I think I have so far said that about all of their candy bars but it’s because they are so incredibly good and reminiscent of those candy bars that we knew and loved as kids that they are all just simply “the best”.
And this fudge is also kind of the best. I made a simple chocolate ganache, adjusting the ratio of milk to chocolate and adding the coconut oil so that it sets firm but still totally melts in your mouth. The subtle coconut flavor of the milk and oil create the perfect base to compliment those bursts of Mahalo in every bite.
And I can think of no other way to say, “I’m so happy!”
- 12 ounces chocolate chips
- 3/4 cup coconut milk
- 3 tbsp coconut oil
- 2 Go Max Go Mahalo bars
Line a 9x4 loaf pan with parchment paper, allowing excess paper to hang over each of the long ends.
Place chocolate chips in a medium bowl and set aside.
In a sauce pan bring coconut milk and coconut oil to a scald (just before boiling point). Quickly pour it over the chocolate chips and cover the bowl for 3 minutes. Remove the lid and gently stir chocolate and milk together until it is thick and evenly dark in color.
Cut Mahalo bars into small bite-sized pieces and fold into the chocolate/milk mixture.
Pour into the prepared loaf pan, flatten the top, and refrigerate until hard - about 2 hours.
Cut into 1" - 1 1/2" pieces. Store in the refrigerator.
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