When it comes to food, my tastes change like the weather.
One week, I’ll be all about the pig. The next, no thanks. One week, give me Brussels sprouts. The next, cabbage is my new best friend.
I’m dedicated to vegetables, but I am not 100% vegetarian. I’ve advocated for Meatless Monday and I still do Meatless Monday, Meatless Tuesday and sometimes even Meatless Thursday. Whatever and whenever you can do it. Just do it. (It’s good for you and the environment.)
I have been dairy-free and then given that up, too. I try to live about 95% gluten-free and Paleo, but 5% of the time I give in to visual and taste sensations.
Needless to say, I dabble in a lot of food ideas and niches. I like to see what is out there and what it’s like to live a devout food life. And I like to see how I feel when I eat certain things. Or rather how I don’t feel. But I always cave in and go back to pork, butter and milk. (You should know, however, that it’s been more than 20 years since I’ve eaten fowl and well over 6 or 7 years since I’ve eaten red meat.)
The one thing that I have been curious about but never really delved into is a vegan lifestyle. While I appreciate the dedication it takes, I like eggs, cheese and butter. A pat of butter added to sauteed cabbage takes it over the top. And I can’t imagine giving that up. So I haven’t. But occasionally, a vegan recipe crosses my path and intrigues me. It makes me wonder if I could live without eggs, cream and butter.
And this one did it. Chocolate pudding made with coconut milk. Sounds nice, right? And easy. So we gave it a shot and were overwhelmed with the results. This pudding is spectacular and I mean that. It calls for sugar substitute, dark chocolate, coconut milk and coconut oil.
The medium-chain fatty acids in the coconut oil and milk are good for you and we already know about the benefits of dark chocolate. Bottom line: this dessert is delicious and good-for-you. The fact that it is sugar-free only magnifies the fact that is creamy, utter perfection.
Vegan Chocolate Pudding
Really, this is as easy as 1, 2, 3. Heat, blend in the food processor and pour into jars. Refrigerate and done. The pudding is unbelievably rich and satisfying and is both vegan and sugar-free.
- 1/2 cup dark chocolate chips small chips are preferable to discs
- 1 13.5 oz. can coconut milk
- Scant 1/4 cup xylitol I used Ideal
- 1 Tablespoon coconut oil
Place chips in the food processor.
In a medium pot, heat chocolate milk, xylitol or Ideal and coconut oil to a simmer. Coconut milk and oil will melt and come together so it looks like milk.
Pour the milk mixture in the food processor and process until smooth. This will melt the chips and everything will become chocolaty and gorgeous.
Pour into 4 ounce mason jars or ramekins and refrigerate at least 6 hours or overnight.
Serve with a dollop of vegan whipped cream or as is...and dig in!