One of the benefits of all of the crazy things that have been going on with my health lately is that I have discovered that I no longer have an allergy (or at least a reaction) to chocolate.
This is one thing that has been fun to add back to my diet (in small amounts of course) and I am enjoying being able to try out some new recipes that I would have had to pass by only a few short months ago.
But I am still eating mostly dairy-free, and now that I have managed to go several months without refined sugar I am reluctant to fall back on baking or cooking with it.
Enter Dark Chocolate Pudding made with coconut milk and honey. Dairy free, and free of refined sugar.
This is a very rich pudding, slightly bitter, and full of dark chocolate flavour. The original recipe called for just 2 tablespoons of honey, but I added a couple more for a slightly sweet dessert. Hubby added spoonfuls of sugar and a drizzling of chocolate sauce to his bowl and it still wasn’t to his liking, so this might be one for dark chocolate fans only!
Dark Chocolate Pudding made with Coconut Milk and Honey
The original recipe comes from this cookbook .
- 3 tbsp cocoa powder
- 1/4 cup arrowroot powder
- 1 tsp vanilla
- 1 can coconut milk
- 4 ounces dark chocolate (I used an organic dark chocolate bar)
- 4 tbsp honey
- 2 large egg yolks
Whisk egg yolks. Pour in a small amount of the hot coconut milk mixture, whisking continuously, then pour the eggs into the pot and continue to whisk until the mixture is smooth and it coats the back of a spoon. (I use a candy thermometer to make sure the pudding has reached at least 160 degrees to kill any bacteria that might be hiding in the egg yolks.)
Pour into ramekins or small bowls, place a piece of plastic wrap against the surface so it doesn’t form a skin, and refrigerate until ready to serve.