Until yesterday, the closest thing I had gotten to making homemade pudding was from a box of JELL-O powder. However, after perusing the aisles of Whole Foods I had a surge of inspiration to create a lighter, healthier version of this creamy treat.
Cocoa powder and almond milk came to mind, but how would I bind them together to create the right consistency? I turned to a Google search for some guidance and learned that cornstarch is the go-to thickener. I’ve never been a science buff, but I must say these kinds of experiments are extremely rewarding.
I found this recipe for a vegan, almond milk pudding, and made a few tweaks along the way. The serving is very Continue reading →
You simply cannot go wrong when making a dessert using melted chocolate. Personally, I like to eat it straight from my mixing bowl, scraping every last drop onto a rubber spatula while standing over the sink wearing pajama pants, but that’s usually reserved for a time when I’m not having guests over. During occassions when I have to share, this creation is a bit hit.
I had some leftover melting chocolate to play around with after baking my most recent order of cake pops, so I threw pistachios, pecans and cranberries into my liquified substance to form a loaded bark. Feel free to incorporate whatever varieties of nuts, seeds or dried fruits sound good to you. Shredded coconut and flax make for great mix-ins as well. Just spread the mixture onto a parchment paper lined baking sheet and freeze until solid.
Once it sets up, you can break it into pieces or chisel away at it with a kitchen mallet (so much fun!) and serve in completely un-uniform (did I make up a word again?) pieces.
Eat and enjoy one, or several (hey, some portions are very small and barely count as a serving!) hunks of this yummy, sweet, salty, chewy chocolate treat.