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Category Archives: Chocolate

Recipe: Milk-free Fudge for Christmas

I came up with this recipe last Christmas when my daughter felt left out because “everyone” got to have fudge but her. (Never mind that she had more non-fudge goodies than Mrs. Claus’ candy kitchen!) I am sharing the recipe here so that other children (of all ages) can also have their fudge and eat it, too.

MILK-FREE FUDGE

By Alice Workman

fabric snowmen
1 C cocoa
3/4 C sugar
1 C brown sugar
2 TBS flour
1/2 tsp baking powder
1/4 tsp salt
2 eggs
1/2 C butter*
1 tsp vanilla
1/2 C walnuts or pecans (opt)

In a medium saucepan, mix together cocoa, sugar, brown sugar, flour, baking soda and salt.

Add in eggs and mix a bit (parts will still be dry.)

Add butter, and cook over medium-low heat, stirring constantly. When butter is melted and mixture starts to bubble, remove from heat. Add in vanilla. Pour into greased, 8″ square pan. Press nuts (chopped or whole) into top, if desired. Cool.

*Although many people who can’t have dairy are okay with butter, some are not. To make this completely dairy free, use coconut oil instead, and refrigerate the fudge before cutting into squares.

Merry Christmas to all, and to all a good fudge!  

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Posted by on December 17, 2011 in Allergies, Chocolate, Dairy-free, Desserts, Recipes, Sharing

 

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Dairy-free Hot Fudge Sauce

This chocolatey recipe is quick, easy, inexpensive and tastes better than store-bought versions.  What more can you ask?

Dairy-free Hot Fudge Sauce

1/2 C cocoa
2 C sugar
1/8 tsp salt

Image by hakze at sxc.hu

1 C boiling water
1 tsp vanilla

Mix cocoa, sugar and salt in a medium sized saucepan. (Don’t use a small pan, as the mixture rises up when it boils.)  Add boiling water and stir well. Boil 2-3 minutes.

Cool, then add vanilla.  Store in refrigerator.

Note: Be aware that this thickens as it cools. Choose a shorter boiling time if you want a thin sauce to mix in milk for chocolate milk, or boil it a bit longer for a thick sauce to spoon over ice cream or fruit.

 

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Dairy-free Chocolate Tapioca Pudding Recipe

I came up with this dairy-free version of chocolate pudding as a quick and easy chocolate dessert for my daughter, who is allergic to cow’s milk.  The rest of the family likes the rich chocolate taste so well that I keep plenty of tapioca on hand so I can make it regularly.  The hardest part of making this is making myself wait until it cools a bit before eating it.  I have to admit I’ve burned my tongue more than once–it’s so hard to resist!

Be sure to use regular coconut milk, as the “lite” will not thicken as well.


DAIRY-FREE CHOCOLATE TAPIOCA PUDDING

Serves 6-8

1/3 C tapioca pearls (not quick tapioca)
3/4 water
2 eggs
1/3 C cocoa
2/3 C sugar
pinch of salt
1 can (about 14 oz) coconut milk
1 tsp vanilla

In a medium saucepan, combine tapioca and water, then let soak for about 15 minutes or so.

(Check the label; some brands need soaking more than others. One person told me that hers said to soak it overnight!)

Beat in eggs with a whisk.  Add in cocoa, sugar and salt.  Dump in coconut milk.

Dairy-free Chocolate Tapioca Pudding

If your can of coconut milk is coming from a cold garage, as mine was, it will come out in a blob. Don't worry, it will liquefy as the pudding heats.

Cook on medium-high heat, stirring constantly.  Bring to a boil, then boil for 2 minutes.  Remove from heat.  Stir in vanilla.

Pudding may be served warm or cold.  I personally think it tastes best when the kids are playing in the backyard, blissfully unaware that mother has a bowlful of chocolate pudding all to herself.

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