Late night snack from Japanese 7-11

Hey everyone, I'm away from the warmth of the islands again. This time I'm in Japan. I will be here until late December so most likely no Daring Baker challenges from me in November and December.

I've been in Japan for about a week now, and last night I wanted a little snack. It was so cold last night so I decided to go to a nearby 7-11. I went in to get my favorite 7-11 ice cream cone (no picture, it was gone too quickly), but I came out with something extra. I found ritz crackers with brie!!!

These crackers are so much better than the American "cheddar" crackers. It doesn't really taste like brie, but it has a peppery taste that's really nice. I can't wait to discover more yummy Japanese food.

Vegan frozen fudge

Who would have thought fudge without butter and milk can taste so yummy?!! Vegan territory is a first for me..but I ventured into it because of a friend. She has been so kind and sweet to me that I really wanted to make her something special. Normally, this would not be a problem for me, I'll just bake up some yummy treats. BUT, she's Vegan!

So I did some research. I checked with my good friend, Christine, over at Well being in the kitchen. She suggested that I make some frozen fudge.

I admit I was a bit skeptical when I first looked at the ingredients. But I trust Christine and decided to take the plunge. The recipe is very simple and quick. The result is soooooo yummy!! I could not believe it!! It's so rich and chocolately and I couldn't even taste the dates. It's unbelievable. You have to try it, you won't regret it!!

Raw Frozen Fudge
adapted from shakshuka

1 cup pitted dates
1.5 cup water
1 cup peanut butter (see note)
1 cup cocoa powder
1/3 cup dried shredded coconut

1. Place the dates in a bowl and cover with water, and soak for about an hour, or until soft. Drain, reserving the liquid.

2. In a blender, blend the dates until smooth, adding soaking liquid as needed to form a creamy consistency.

3. Transfer the date mixture into a large bowl, add the cashew butter, and stir to combine.

4. In a separate bowl, mix the cocoa powder and coconut. Gradually add the dry cocoa mix into the wet date mixture. Stir well. Press the mixture evenly into a 8" square pan, 1 inch thick, and freeze until set, about 3 hours. To serve, thaw a bit, and cut into squares.

Notes:

• *The original recipe calls for 1.5 cups of cashew butter. I only had 1 cup of peanut butter on hand, so that's what I used. It would probably be even creamier and richer had I used 1.5 cups.