CHOCOLATE PEANUT BUTTER FREEZER PAH

Well, all that fancy, high-falutin' talk about pumping iron and getting huge was nothing but a sham. I'm still nomming! And once it became like 80 degrees here for a week, I decided it was time to dabble in icebox and frozen confection-making. So, I've fired up our ice cream maker, procured some ingredients, and Chubwatch 2008 is just gonna have to have to wait, ya'll!



So this recipe (scroll down a ways) comes to us from the excellent baking blog, have cake, will travel! and it caught my eye because a) it involved chocolate and peanut butter and b) it looked easy as shit, and that's about all I can handle right now (get ready people, because a fuck-ups anthology post is in the works).



Basically, you take a box of silken Mori-Nu tofu, pop it in the blender and, well, blend it until it's super-blended (this takes like a minute). This aseptic, shelf-stable 'fu is some interesting business. It's a great vegan pantry essential to have on hand because it goes in all things mousse or cream-sauce related. Don't smell or nom this raw material when it comes out of the box (also, handle with care - it's reeeeally silky), because it will taste disgusting and have you convinced that whatever it's going in will taste tofu-y and wrong, but hush now because this is not going to happen. I've successfully fed silken tofu products to my parentals completely unbeknownst to them, so just chillax about that and let's see where this tofu-pah journey takes, mm'kay?



Combine your blended-til-smooth silken 'fu with melted bittersweet baking chocolate. I love me some chocolate, so I used about eight squares, aka the entire package of the above-pictured baking chocolate, melted in a makeshift double-boiler. Then mix in a cup of organic peanut butter, four tablespoons of agave nectar and a teaspoon vanilla extract. Mix 'til good and blended. Pop into freezer. Nom cold or slightly thawed.

This was an awesome not-too-sweet pah. I feel like it could be a good jumping-off point for sweeter, more tricked-out freezer pahs if one wanted to throw in fruit, nutz, chopped cookies, a crazy-ass candy-bar crust, etc., but for me this was the perfect marriage of peanut butter goodness and knock-you-on-your-ass chocolately numminess. The crappy store-bought chocolate graham cracker crust was a nice thing as well, because it stood out as a sweet, crumbly mess against the simple, straight-ahead goodness of the pah. The texture was pure Denny's-style magic: creamy yet firm, substantial yet soft. Definitely hit this next time it's really hot and gross out yet you still need something delicious and bad for you in your tummy!