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!


Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt

Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt

I love going out for a big dinner, but there’s something extra comforting and cozy about setting the table, lighting a few candles, and enjoying a meal in your own home. My husband and I try to have a "date-night-in" periodically. They can be a little easier to pull off when the budget or babysitting logistics add an extra challenge to going out. Or, let's be honest...sometimes I just want to eat dinner in my sweatpants (romantic, right?). 

There are challenges to staying in, though. For our annual Christmas date-night-in, my daughter decided it was a good night to stay awake in her crib crying, so she ended up joining us for dinner. Not quite what we had in mind, but fortunately that doesn't happen most of the time (and she was quite happy when she realized she won the bedtime battle, so it was kind of cute having her sitting with us.)

Sometimes we order out from a favorite restaurant, other days we cook a special meal outside our normal dinner rotation, or we combine a bit of both - like takeout for dinner and then a homemade dessert.

This recipe for Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt is the perfect addition to any date-night-in menu. It’s warm, sweet, and irresistibly decadent. Add toasted hazelnuts for a bit of crunch and finish the dish with a hint of smoked salt. It’s a combination of flavors worthy of any special occasion. 

Are you a fan of doing date nights in? Do you have any favorite date-night-in recipes? I'd love to hear in the comments below!

Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt-8.jpg
Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt

Roasted Pears with Buttery Chocolate Sauce + Smoked Sea Salt
Yields 4 servings

Roasted Pears
2 pears (I recommend using Bosc or Anjou pears)
1 Tablespoon unsalted butter, melted
2 teaspoons turbinado or brown sugar
⅓ cup raw hazelnuts
Pinch of smoked sea salt*

Preheat the oven to 375 degrees. Cut the pears in half and scoop out the seeds. Place them cut side up on a baking sheet. (Line the sheet with foil or parchment for easy clean up.)

 Brush the cut side of the pears with the melted butter, and sprinkle the sugar evenly over the buttered side of the pears (about ½ a teaspoon of sugar per pear half).

 Roast for about 30 minutes, or until the pears are slightly browned.

 While the pears are roasting, make the chocolate sauce (see recipe below), and toast the hazelnuts. To toast the hazelnuts, add them to a small pan on the stove over medium-high heat. Stir or shake frequently for about 5-7 minutes, until the nuts are fragrant and slightly browned. Remove from heat and let the nuts cool enough to handle. If you like, you can rub the skins off the hazelnuts with a dish towel (I personally don’t mind leaving a bit of the skins on). Roughly chop the nuts and set aside until the pears are ready.

When the pears have finished roasting, transfer them to individual plates and drizzle with the chocolate sauce. Top with the chopped, toasted hazelnuts and a pinch of smoked sea salt. Serve with vanilla bean ice cream, if desired. Enjoy!

 *You can substitute regular sea salt, but the flavor of smoked sea salt definitely takes this dessert up a notch.

Buttery Chocolate Sauce
4 ounces dark chocolate, chopped (or use chocolate chips)
3 Tablespoons heavy cream
2 Tablespoons unsalted butter
Pinch of salt

Add the chocolate, cream, butter, and salt to a small saucepan. Heat very gently over low heat, stirring constantly, until the chocolate and butter are melted and the ingredients are fully mixed. Remove from heat and set aside until you’re ready to use.

Note: This sauce is meant to be served very warm. If you make it in advance and the sauce cools completely, the chocolate and butter will separate and harden. You’ll just need to rewarm it before serving.


This recipe was originally featured at Lark + Linen.