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!


Sweet + Savory No-Cook Brunch Boards

Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser

Sometime the best recipes are the ones that require no recipe at all. You throw together a soup with leftover produce or create a pasta dish with whatever's in the pantry. Creativity in the kitchen often comes when there are restraints. After all, necessity is the mother of invention, right? 

Lately, I've been in a rut in the kitchen. I don't know if it's because I don't feel like grocery shopping, I don't want to turn the oven on in 90+ degree heat, or I'm tired of trying to convince my toddlers to try new dishes. But whatever the reason, no-cook meals sound pretty much perfect right now. You can change them up to use whatever you have on hand (toast, other cheese, cured meats, etc.) or whatever your family will eat! And while these no-cook brunch boards were originally created for, well, brunch, there's no reason you can't take the same idea and tweak it for a weeknight dinner. 

Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser

This isn’t so much a recipe as it is a compilation of ideas. I created two different variations of brunch boards - one with more sweet ingredients and one that leans savory. Play around and use whatever you like! Add a few different types of cheese if you want that to be the star, or serve charcuterie, fruit, and nuts for a paleo option. Make it all about bagel toppings with different cream cheeses, jams, and smoked salmon, or use this as an excuse to clean out your refrigerator and pantry (don’t worry, I won’t tell!).

Every dish in the ferial cuisine, however, provides a double or treble delight: Not only is the body nourished and the palate pleased, the mind is intrigued by the triumph of ingenuity over scarcity - by the making of slight materials into a considerable matter.
— Robert Farrar Capon

I (loosely) stick to two rules when I create a board. 

1. Make sure everything is convenient to eat. For example, slicing hard cheeses in advance makes it easier for guests to grab a piece. (I don’t slice soft cheeses ahead of time because that gets messy.) Prepare fruits and vegetables by cutting peels from citrus, remove pits from dates, etc. (I didn’t hull the strawberries on my “sweet” board because I like the look of unhulled ones, but I probably should have.)

2. Pick all your ingredients, then leave out a couple. If you’re like me, you can easily go crazy and include every possible combination. Less is more sometimes, so err on the side of simplicity. I bought quite a few more ingredients than I ended up using for these boards, and it would have been overkill if I tried to incorporate them all. In the end, I stuck with 9 different items for each board. 

Scroll down to see what I used for my sweet and savory versions. I also included other ideas I hope will help spark your creativity as you make your own. Have fun with it!

Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser
Sweet + Savory No-Cook Brunch Boards - Sarah J. Hauser

Sweet + Savory No-Cook Brunch Boards

Sweet: 

Croissants, Brie, raspberry jam, green grapes, dried apricots, walnuts, Medjool dates, white cheddar cheese (to balance out all the sweet items), strawberries

Savory: 

Toasted bagels, chive and onion cream cheese, cucumber slices, cherry tomatoes, almonds, smoked salmon, Manchego cheese, hard-boiled eggs*, fresh parsley for garnish

*Okay, this isn’t entirely no-cook, but if you’re feeding a crowd, buy eggs that are already hard-boiled so you’re not peeling eggs all day!

Other Ideas:

Prosciutto or other cured meats, crackers, toast, baguette slices, butter or compound butters, cream cheese varieties, chutney, marmalade, lemon curd, other types of cheese, strawberries, apples, pears, sliced oranges, dried apricots, dried cherries, candied pecans, sliced radishes, olives, marinated artichokes, fresh basil or other herbs


Citrus-Brandy Cocktail

Citrus-Brandy Cocktail - Sarah J. Hauser

Happy Friday, Friends! 

I feel like I’ve been living in a cave until the last few days. We’ve been potty training the twins, which has been going mostly well…not counting the flooded bathroom due to an unnamed toddler stuffing it with toilet paper, the baby who threw up on Day 2, and the time spent cleaning pee off a friend’s floor (including the carpet) last night. But other than that, it’s going great! (You can’t see the facepalm happening right now.)

In all seriousness, though, we've turned a corner despite a few missteps, and I am thankful for that. We had twins before having our third baby, so we’ve never had only one kid in diapers until now. I think that’s reason to celebrate!

I mixed this Citrus-Brandy Cocktail up a few weeks ago as I experimented with drink ideas. The first time I made it, I used blood oranges since they were in season, but you can use any kind of orange (just note the color will be different than these images). I also threw a few sprigs of tarragon in the cocktail shaker. I love the combination of fruit and herbs, but you can leave that out or try other options like thyme or rosemary.

It’s a drink that’s refreshing, rich, and slightly sweet with a bit of tart – and the perfect way to kick off the weekend.

So cheers to the Friday, cheers to potty training, and cheers to whatever milestones you have to celebrate, from the big ones like anniversaries and birthdays, to the small ones you never realized would feel so monumental.

Citrus-Brandy Cocktail - Sarah J. Hauser
Citrus-Brandy Cocktail - Sarah J. Hauser

Citrus-Brandy Cocktail
Yields 1 drink

1½ ounces brandy
¾ ounce Cointreau
1 ounce freshly squeezed orange juice*
½ ounce freshly squeezed lemon juice
Fresh herbs, such as tarragon (optional)
Ice

Add the brandy, Cointreau, orange juice, and lemon juice to a cocktail shaker filled with ice. Add a few sprigs of torn herbs, such as tarragon, to the shaker if desired.

Shake vigorously for 15 seconds, and then strain into a cold cocktail glass. Serve and enjoy!

*Note: I used blood oranges for the drinks in these images to get the pink color, but you can use Cara Cara, or another favorite kind of orange!


Crostini with Garlic Sauteed Chanterelles [an easy holiday appetizer!]

Crostini with Garlic Sauteed Chanterelles

I brush the crumbs off my son’s shirt, grab paper towels to wipe his hands, and clean him up as best I can before he’s off to the next thing – running laps around the house, building towers with Magna-Tiles, or racing cars across the kitchen floor. I do the same with his twin sister, although it usually takes a while to convince her to let me help after she says, “Izzy do it!” four or five times.

They ate a decent lunch, but I see a few pieces of peanut butter and jelly left on their plates. Isabel didn’t touch her grapes and Elijah only took one small bite of his cheese stick. I hear Josiah start to fuss from his bouncy seat just as it dawns on me that I haven’t eaten yet. My mouth begins to water, but it’s time for the baby to nurse.

I grab the leftover PB&J and grapes, and the half-eaten cheese stick and scarf them down while I walk over to the baby. I guess that’s lunch for today. Maybe at naptime I can actually sit down.

****

We wander through the giant refrigerator at Costco. Josiah lays in his car seat and I try to keep the twins content in the cart. If I let them loose in the store, they inevitably wander in opposite directions, taking my sanity with them. I forgot my grocery list at home, so we’re going by memory on this trip. It’s never a wise idea to wander Costco without being tethered to a written plan, especially when you have to find all the things and make a thousand tiny decisions before someone begins to melt down. It’s a race against the clock. How soon will the baby wake up? How long will food samples keep my twins entertained? Will the twins fall asleep in the car on the way home mess up naps for the rest of the day?

I grab the giant bag of baby carrots – way more than we’ll ever need, but whatever. It’ll save me a trip to a second store just to buy baby carrots. I toss that, a package of salad greens, and a giant container of strawberries (that will be gone by tomorrow) into the cart. And oh! They have chanterelles! Of course I need chanterelles, right? Because why wouldn’t I need a pound or two of fancy mushrooms? I add them to the pile starting to overtake the car seat and gently rearrange the produce around my infant.

****

Chanterelles sound interesting and different and grown up – even though these mushrooms are relatively common. But sometimes I need something different. I need to eat more than a few toddler-sized squares of PB&J they didn’t finish. I need to eat like an adult.

This recipe for Crostini with Garlic Sautéed Chanterelles requires only a few ingredients and a simple preparation. The mushrooms have a rich, earthy, and almost fruity flavor. Add the crunch of toasted bread, brightness of thyme, and warmth of sautéed garlic for a grown-up dish that’s perfect as a holiday appetizer – or lunch on an ordinary Thursday. 

Crostini with Garlic Sauteed Chanterelles
Crostini with Garlic Sauteed Chanterelles
Crostini with Garlic Sauteed Chanterelles
Crostini with Garlic Sauteed Chanterelles
Crostini with Garlic Sauteed Chanterelles
Crostini with Garlic Sauteed Chanterelles
Crostini with Garlic Sauteed Chanterelles
Crostini with Garlic Sauteed Chanterelles

Crostini with Garlic Sauteed Chanterelles
Yields about 20 appetizers

3-4 Tablespoons olive oil, divided
2 garlic cloves, minced
3-4 sprigs of thyme, plus more for garnish
16 ounces chanterelle mushrooms, large ones cut in half lengthwise
1 baguette, cut into ¾ inch slices
Kosher salt and freshly ground pepper

Heat 2-3 tablespoons of olive oil in a large skillet over medium-high heat. Add the garlic and and thyme and cook for about 30-60 seconds until the garlic is fragrant, being careful not to burn the garlic.

Add the mushrooms in a single layer and cook for about 3-4 minutes without stirring until the bottom side is golden and browned. Sprinkle with a few pinches of salt and freshly ground black pepper.

Reduce the heat to medium. Turn the mushrooms over and cook for about 5-7 more minutes, stirring occasionally until the mushrooms are tender to your liking. Season with additional salt and pepper to taste.

While the chanterelles are cooking, set your oven rack as close to your oven’s broiler flame as possible. Preheat the broiler (to high if you have a high/low setting). Lay the baguette slices out on a parchment lined baking sheet. Drizzle with a tablespoon or two of olive oil and sprinkle with salt and pepper.

Broil the bread for 1-2 minutes until the edges are browned and slightly crisp. You may need to turn the pan once or twice to ensure even browning. Make sure to watch this very closely. It only take a few seconds for the bread to go from toasted to burned!

Remove the bread from the oven and transfer to a serving platter. Top each slice with the sautéed mushrooms, and garnish with fresh thyme leaves. Serve and enjoy!

Note: The olive oil left in the pan has so much flavor. Use it on leftover bread for an extra treat for the cook!


This recipe was originally featured at Lark + Linen.