Archive | April 2012

Chocolate Almond Milk Pudding with Dark Chocolate Covered Gogi Berries

Apr29

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 small, so I recommend doubling it, especially if you plan on sharing.

I admit, my experiment with Stevia instead of sugar did not go as planned (you live and learn!), so that part of the recipe remains the same. I did however opt for chocolate unsweetened almond milk vs. vanilla, and topped off my dessert with a sprinkle of newly purchased dark chocolate covered gogi berries. A little whipped cream on top and you’ve got yourself a snack or after dinner sweet that will keep you on track for the skimpy clothing season that’s upon us.

Ingredients:

1 cup chocolate almond milk, separated

1 1/2 tablespoons white sugar (I added an extra teaspoon because my almond milk is unsweetened)

Pinch of salt

1 1/2 tablespoons cornstarch

1/2 teaspoons almond extract

Handful of dark chocolate covered gogi berries

Instructions:

Pour 3/4 cup almond milk into a saucepan. Sprinkle sugar and salt over liquid but do not stir. Bring to a boil over medium high.

While waiting for milk to boil, mix remaining 1/4 cup almond milk with the cornstarch until fully dissolved.

When milk has come to a boil, remove from heat and whisk in cold milk/cornstarch mixture. Return to heat and turn down to low.

Stir constantly for 1-2 minutes, or until thickened.  Pour in almond extract.

Pour into bowls, allow to cool, and refrigerate until set.  Top with a sprinkle of dark chocolate gogi berries.

Eat and relish in the fact that you just made pudding! Bill Cosby would be so proud.

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Chocolate Bark with Pistachios and Pecans and Cranberries and….

Apr26

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.