Vegan Waffle & Ice Cream with Peanut Butter Fluff

Following an earlier peanut butter based waffle topping recipe, I decided to play with peanut butter a bit more for our waffle party this year. Because a few guests requested this recipe, I decided it was worth posting. I didn’t measure the exact yield because I made it in somewhat of a rush, but it’s somewhere in the range of 1 1/2 to 2 cups–plenty for 4-6 generously topped vegan waffles.

• 6 ounces firm silken tofu, crumbled
• 3/4 cup vegan confectioner’s sugar
• 3/4 cup peanut butter
• 1/4 cup vegan margarine, softened
• 1 tablespoon molasses (I use blackstrap)
• 2 teaspoons vanilla extract

Combine all ingredients in a medium bowl and stir with a spoon until the confectioner’s sugar is moistened. (Otherwise the sugar may create a powdery cloud when you first start up the mixer.) Beat at medium to high speed with a powered hand mixer for 3 to 5 minutes, or until smooth and fluffy. Refrigerate for at least one hour prior to serving.

Note: For a hint of coffee flavor, add 1 1/2 teaspoons coffee extract.

Makes about 1 1/4 cups.

Thanks to Blakely of Boston, MA for recently emphasizing how wonderfully peanut butter goes with chocolate vegan waffles, and suggesting that some type of related sauce might be in order.

Coincidentally, I grew up within walking distance of an ice cream shop, and was helplessly addicted to one of their premiere sundaes, which featured chocolate ice cream, fudge, and peanut butter syrup. As I child, I spent a few hours in the kitchen one weekend trying to figure out how they made their peanut butter syrup. (And many years later, I made a few richer and dairy-free versions of the whole sundae.) So I can certainly relate to Blakely’s fondness of the classic chocolate peanut butter combo.

I ended up realizing that I could approximate the flavor of the shop’s peanut butter topping by simply mixing a bit of brown sugar with peanut butter and heating it. A week ago, however, a new flavor entered the equation while enjoying a drink at a local cafe: coffee. So here’s a simple hybrid of an old favorite, for those of you who enjoy your chocolate waffles with a twist.

• 1/2 cup hot water
• 1/2 cup brown sugar
• 1 1/2 teaspoons instant coffee granules (see note)
• 1 cup peanut butter

Combine the hot water, brown sugar, and coffee granules in a small saucepan. Stir constantly over medium heat until the sugar and coffee granules are dissolved. Add the peanut butter, and stir constantly just until evenly warm.

Note: Reduce coffee granules to 1 teaspoon if you want just a hint of coffee flavor.

Note: This is a pretty thick topping. To thin, just add another 1/4 cup of water or non-dairy milk and continue to stir constantly over medium heat until evenly warm.

This waffle topping recipe blends sweetness with two types of gentle warmth: temperature and a bit of spice. If you live somewhere with cold winters as we do, this can be especially welcome! Yields 3/4 cup.

• 1/2 cup peanut butter (may be smooth or crunchy)
• 1/2 cup agave nectar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon

Place all ingredients in a small saucepan and warm over low heat, stirring constantly. Continue 1 to 3 minutes, or until peanut butter is melted and mixture is well-blended and thoroughly heated. Spoon over your favorite vegan waffle, and do a little dance around the table. To add tartness and texture, top with thinly-sliced fresh apple.