Dairy-Free (and Vegan!) Chocolate Pudding with Candied Orange Slices

Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser

My husband and I just finished a Whole30, and I’m trying to ease into other foods gradually. While I don’t have any food allergies or severe sensitivities, I know that diving right into chocolate cake or pizza after having avoided grains and dairy for a month probably wouldn’t be the best decision! (I have to admit it’s tempting, though.)

That being said, Valentine’s Day is just around the corner—which means I at least need a little chocolate. We don’t typically make a big deal about Valentine’s Day, mostly because for the last four years we’ve been too tired or too busy with the kiddos. But, we do enjoy a good date night in at home, a bottle of wine that’s a bit better than what we’d normally buy, and something special for dessert.

This pudding is perfect for just that! It only requires a few ingredients, it’s dairy-free and vegan, and you can make it in advance. (I actually suggest making it in advance since it has to firm up in the fridge and the orange slices have to dry out.) The dark chocolate pairs perfectly with a hint of orange, and the candied orange slices add a fun, creative twist.

I will tell you, too, that this pudding is rich. It may look at first like the recipe doesn’t make very much, but a little goes a long way. You can also add a bit more maple syrup for a slightly sweeter version. (I love really dark, bittersweet chocolate.)

What do you do for Valentine’s Day? Or Galentine’s Day? Do you head out on the town or have a quiet evening in? Let me know in the comments below! I’m always looking for new ideas!

Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser
Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser
Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser
Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser
Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser
Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser
Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser
Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser
Dairy Free (and Vegan!) Chocolate Pudding with Candied Orange Slices | Sarah J. Hauser

Dairy-Free Chocolate Pudding with Candied Orange Slices
Yields 2-3 servings*
Adapted from Paleo Running Momma

⅓ cup cocoa powder
2 teaspoons arrowroot powder
⅛ teaspoon sea salt
1 cup coconut cream (the hardened cream from a can of coconut milk)*
3-4 Tablespoons maple syrup (plus more to taste)
1 Tablespoon Cointreau (optional)
Coconut whipped cream
Zest of 1 orange
Candied orange slices (see note below)

In a small bowl, sift together the cocoa powder, arrowroot powder, and salt. (Sifting helps prevent lumps in the pudding.)

In a small saucepan, add the coconut cream and maple syrup. Heat over medium-low heat, whisking frequently, until the coconut cream melts. LIttle by little, add in the dry ingredients, whisking after each addition until smooth. Add in the Cointreau if using (it’s optional but adds the perfect bit of citrus flavor to the pudding. Skip this, though, if adults avoiding alcohol or kids will be eating the pudding!) Add additional maple syrup if you want a sweeter pudding.

Whisk the pudding constantly for 3-5 minutes until thickened. Turn the heat off and transfer the pudding to containers for serving. (Ramekins, small mason jars, and other types of dishes work great for this.) Refrigerate until cold and firm, at least a couple hours. To avoid a “skin” at the top of the pudding, cover the top in plastic wrap so that the plastic lays directly on top of the pudding.

Top with coconut whipped cream, orange zest, and a candied orange slice (see below).

*This recipe is very rich, so a little goes a long way!

**Put a couple cans of full fat coconut milk in the fridge for a few hours. The cream will separate and hardened at the top of the can, so you can easily scoop it off with a spoon.

Candied Orange Slices

For the candied orange slices, I followed this recipe from Taste of Home, but I cut the recipe in half. After the slices dried overnight, I dipped them in granulated sugar.

Make sure to keep the orange simple syrup that’s leftover. It’s perfect for cocktails and other fun recipes!


Tropical Quinoa Breakfast Bowl

Tropical Quinoa Breakfast Bowl - Sarah J. Hauser

Happy Tuesday! My kids had their first real day of preschool today. They seemed to have a great time and looked wonderfully worn out when I picked them up a few hours later. It’s a new stage for us, one that makes us all a little nervous but mostly excited. Having twins before our third baby means I’ve never consistently been home with just one kiddo, so that will (hopefully) bring a much needed break!

It's been a while since I've posted here, but I'm excited to get back in the kitchen again. I recently worked with Kizingo Kids, a company that makes products to promote health and independence in kids. I created this recipe for a Tropical Quinoa Breakfast Bowl. I’ve been looking for new breakfast ideas, especially for the mornings we have to get out the door for school. We eat a ton of eggs as well as oatmeal, but adding quinoa in the mix gives us a little more variety and nutrition. You can definitely play around with the recipe to include whatever fruit you like, or sub out the coconut milk for other options like whole milk or almond milk.

To get the recipe, head over to the Kizingo blog! What are your breakfast go-tos? I’m always looking for new ideas, so let me know in the comments below!

Tropical Quinoa Breakfast Bowl - Sarah J. Hauser
Tropical Quinoa Breakfast Bowl - Sarah J. Hauser
Tropical Quinoa Breakfast Bowl - Sarah J. Hauser
Tropical Quinoa Breakfast Bowl - Sarah J. Hauser.jpg

This post was created in partnership with Kizingo. Head over to their blog for the recipe!


Mushroom + Leek Frittata [Whole30 compliant!]

Mushroom + Leek Frittata - Sarah J. Hauser

It took us nearly two months to create space amidst our own schedules and that of our combined 12 kids. But three friends and I eventually found (and then adamantly safeguarded) a few hours on a Saturday morning to get together for brunch. We see each other regularly and text almost daily, but a brunch date meant we could set aside our phones and our deadlines, our errands and parenting responsibilities, and focus on rest, nourishment, and connection.

Over cups of coffee and stacks of pancakes, we talked about motherhood, marriage, hard days, and celebrations. I brought tears to the table. They passed me napkins to wipe my mascara-stained face and nodded their heads in understanding.

Sometimes I forget I wasn’t created for independence. I forget that mothering well doesn’t mean mothering alone, and I’m grateful for the reminders that I’m a better woman, wife, friend, writer, and mama when I let others share the burden of those roles with me.

As our server refilled mugs of coffee and brought boxes for leftovers, I felt the weight lighten, not because circumstances changed or because I even had a clear plan to implement. The weight itself remained. But as I brought my story to that table, three other people listened. Three other people laughed, cried, and encouraged. Three other people silently agreed to carry that weight with me.

Mushroom + Leek Frittata - Sarah J. Hauser
Mushroom + Leek Frittata - Sarah J. Hauser

Maybe you’ve just received an unexpected diagnosis, or perhaps you’re celebrating a brand new baby. Maybe you're overwhelmed with joy right now, or maybe your eyes are red and your heart is worn from the weariness that comes with motherhood. No matter where you're at today, we invite you to the table.

At the table, we can find nourishment for our bodies and souls. We can celebrate and mourn. We can learn and teach and encourage and challenge.

We can hold each other up, because the weight is not meant for us to bear alone.

Mushroom + Leek Frittata - Sarah J. Hauser

In that spirit, Coffee + Crumbs is "hosting" a Mother's Day brunch on Saturday, May 12th. We love encouraging mamas in the online space, but what we really love is seeing mamas support each other in person. In just a couple weeks, women from all over the world will be gathering around their tables for rest, nourishment, and connection.

Will you consider being a host? We've got menu ideas, conversation cards, and all kinds of other goodies we're sending to hosts for free! Click here to learn more and sign up!


Mushroom + Leek Frittata
Yields about 6-8 servings

2 medium leeks
8-10 ounces cremini mushrooms, sliced
3-4 Tablespoons extra virgin olive oil, divided
1 teaspoon kosher salt, divided
8 large eggs, at room temperature
¼ cup full-fat coconut milk, at room temperature*
¼ teaspoon freshly ground black pepper, plus more for serving
1 Tablespoon fresh parsley, chopped

Preheat the oven to 400 degrees. 

Cut the roots off the leeks. Slice them lengthwise, then rinse under cool water to remove dirt and sand that can build up in between the layers. Chop the white and light green sections of the leeks, and discard the darkest green 2 inches or so (or reserve it for stock or other recipes. The darkest green parts can be bitter, so we’ll leave them out of this dish.)

In a 9- to 10-inch cast-iron or other ovenproof skillet, heat 2 tablespoons of the olive oil over medium heat. Add the chopped leeks and ½ teaspoon of salt, and sauté for 5-6 minutes, until the leeks get soft and slightly browned. Add the mushrooms, along with another tablespoon or two of olive oil if needed. Cook for 5-7 more minutes, stirring frequently, until the vegetables are soft and fragrant. Turn off the heat. 

In a medium bowl, whisk together the eggs, coconut milk, ½ teaspoon of salt, and ¼ teaspoon black pepper. 

Pour the egg mixture over the leeks and mushrooms, and give everything a stir. Transfer to the oven and cook 8-10 minutes, just until the eggs are set. (I like to remove the frittata from the oven just shy of them being fully cooked, because they’ll continue to cook slightly even when they come out of the oven.)

Remove from the oven and let sit for 5 minutes. Slice and serve with chopped fresh parsley and additional black pepper to taste.

*I use coconut milk in this recipe to keep it dairy-free. Full-fat coconut milk helps keep the dish creamy as opposed to using other alternatives like almond or soy milk. My husband and other friends have not been able to taste the coconut milk in the final dish at all, but you can sub in regular milk or cream if you prefer.


(Dairy-Free) Creamy Turmeric + Bourbon Cocktail [featuring Heritage Distilling Co.]

(Dairy-Free) Creamy Turmeric + Bourbon Cocktail [featuring Heritage Distilling Co.]

My favorite way to create variety in mixed drinks is to make flavored simple syrups. Simple syrup is just water and sugar, and throwing in spices, herbs, fresh fruit, or juices adds a unique twist without having to buy additional liqueurs or other cocktail ingredients.

If you've been following this blog for a while, you may have noticed I do this quite a lot - like in my Ancho Chile Manhattan, Fig, Vanilla Bean + Gin Cocktail, or Ginger, Lime + Five-Spice Cocktail. You can get creative by digging through your pantry or refrigerator and seeing what flavor combinations you can come up with!  

This recipe uses the same trick. Ground turmeric stirred together with sugar and water create a rich, golden syrup that's amazing with bourbon. I used Heritage Distilling Co.'s Dual Barrel Old Fashioned Ready Bourbon, because it has a hint of orange that's perfect for this drink.

And this time of year, the cold winter weather makes me want something creamy and comforting, so I added full-fat coconut milk. (You could also try using some cream or half-and-half if you're not avoiding dairy, although I do think the flavor of the coconut milk works really well in this drink.)

Grab a friend, shake up a couple drinks, sip, and enjoy!

(Dairy-Free) Creamy Turmeric + Bourbon Cocktail [featuring Heritage Distilling Co.]
(Dairy-Free) Creamy Turmeric + Bourbon Cocktail [featuring Heritage Distilling Co.]
(Dairy-Free) Creamy Turmeric + Bourbon Cocktail [featuring Heritage Distilling Co.]
(Dairy-Free) Creamy Turmeric + Bourbon Cocktail [featuring Heritage Distilling Co.]

Creamy Turmeric + Bourbon Cocktail
Yields 1 cocktail

2 ounces bourbon (I recommend using Heritage Distilling’s Dual Barrel Bourbon)
2 ounces full fat coconut milk
1 ounce turmeric simple syrup (see recipe below)
Ice
Ground turmeric or cinnamon sticks (for serving)

Add the bourbon, coconut milk, and simple syrup to a cocktail shaker filled with ice. Shake vigorously for at least 15 seconds then strain into a chilled glass. Serve with an extra dash of turmeric or a cinnamon stick. Enjoy!

Turmeric Simple Syrup
Yields about 6 ounces

½ cup granulated sugar
½ cup water
½ teaspoon turmeric

Add all ingredients to a small saucepan over medium-low heat. Heat, stirring often, until the sugar melts and the ingredients are fully incorporated.

Remove from heat and allow the syrup to cool. Store in an airtight container in the fridge for up to a couple weeks. 


For this post, bourbon was provided by Heritage Distilling Co. All opinions are 100% my own.