We’ve been getting into the Christmas spirit and attending tons of the local craft markets. Not only are they great places to find Christmas gifts, but they also offer outlets for local artisans to showcase their amazing handmade goods. We are always drawn to food vendors because, well, we LOVE food! However, it can sometimes be tough to find vegan friendly food vendors. Luckily, we’ve come across a vegan friendly food vendor that satisfies every craving and allows us to support local business.
Wondering what it is? Well it’s a delicious gourmet peanut butter company – Monkey Butter! Besides coining an awesome name, they create drool-worthy flavours of peanut butter. Dark Chocolate Banana, Dark Chocolate Cherry, Maple Bacon and their limited edition holiday flavours, Gingerbread and Coconut. We personally LOVE the Maple Bacon (yes, vegan!). They also have three other flavours that aren’t vegan at the moment, but they are working on new recipes so we can enjoy them as well. White Chocolate Pretzel, Salted Caramel and White Chocolate Raspberry. We cannot wait! Until then, we’re busy smearing this peanut butter on toast, incorporating it into baking recipes, and when all else fails…spooning it straight into our mouths….Judge us all you want, when you try it you’ll be doing it too!
Obviously though, in order to make these recipes you’ll need to get your hands on some Monkey Butter! Luckily, they will be at the Last Chance Craft Fair this weekend. Not only that, but we will be there as well! [in the oven] will bringing some of our favourite cookies, brownies and more! What more could you ask for? If you can’t make it this weekend, you can always order Monkey Butter off their website – Now…onto the recipes!
Monkey Butter Cups
Makes 35 (ish)
2 cups icing sugar
1 ½ cups Maple Bacon Monkey Butter
3 tablespoons Earth Balance
3 cups dark chocolate
Melt the chocolate over boiling water. Once melted turn off the heat and keep the bowl over the water so it stays melted until you’re finished. Coat the bottom and sides of about 35 cupcake cases. We used about a teaspoon of chocolate to do this. Then put in the freezer to cool. Mix together the Monkey Butter, Earth Balance and icing sugar. Grab the cups out of the freezer and scoop in a spoonful of the monkey butter mix. We used a cookie scoop to do this. Gentle push the mix down to fill the cups and top with chocolate. Cool and enjoy.
Fudgy Monkey Butter Brittle
2 cups sugar
1/4 cup water
1 1/2 cups light corn syrup
2 cups raw peanuts
2 cups Dark Chocolate Cherry Monkey Butter
1/2 teaspoon vanilla
1 1/2 teaspoons baking soda
Mix together the sugar, water and corn syrup in a pot and then heat to 250 °F without mixing. Then add the rest and the ingredients and spread out onto a lightly oiled pan. Cool and crack into chunky pieces.
Monkey Butter Cookies
Makes 24 cookies
1/2 cup Earth Balance
1/2 cup sugar
1/2 cup brown sugar
4 tsp flax seed mixed with water
1 teaspoon vanilla extract
1/2 cup Gingerbread Monkey Butter
1 1/2 cups all purpose flour
1 teaspoon baking soda
Preheat the oven to 350°F. Use a mixer to cream together the Earth Balance and sugars. Then mix in the flax seeds mixture, vanilla and monkey butter. Finish by mixing in the flour and baking soda. Use a cookie scoop to drop the mixture onto a cookie tray. Bake for 10 minutes.
Sami & Erica from [in the oven] bakery
~The Vegan Project