This decadent pudding is dairy-free and has only two ingredients: coconut milk and chocolate chips. It’s satisfyingly rich and creamy when you need a hit of chocolate pudding, and it’s completely plant-based so no cows were harmed in the making of it. Enjoy!
1 can unsweetened coconut milk (not “light” coconut milk) – $1.99 1 1/2 cups semisweet or dark chocolate chips (not “milk chocolate”) – $1.50 (Optional: 1 tsp vanilla)
1. In a medium pot over medium heat, mix the coconut milk and chocolate chips together. Stir frequently for 10 minutes until the mixture is completely smooth, silky, and slightly thickened.
Remove from heat (add vanilla here if using) and let it sit for 5 minutes, then pour into individual serving bowls.
2. Cover and refrigerate the bowls for 2 hours if you can stand to wait that long (pictures on the left and in the middle below) or overnight (picture on the right below with the very thick puddingy texture).
My favorite new taste sensation from visiting Australia was this amazingly gooey dessert infused with dates and caramel. It’s a bit like a British sticky toffee pudding (warm sponge cake drenched in butterscotch sauce) but with dates added. Hope you enjoy it!
1 cup chopped pitted dates – $2.00 1 tsp baking soda – $0.01 1 1/2 cups boiling water – free 1/2 cup brown sugar – $0.26 1/3 cup + 1 tbsp margarine – $1.09 1 egg – $0.29 1 1/2 tsp vanilla – $0.30 2 cups flour – $0.32 1 tsp baking powder – $0.01 1 cup brown sugar – $0.52 1/4 cup soy milk – $0.09
1. Combine dates, baking soda and boiling water. Let stand for at least 15 minutes to soften up the dates.
2. Cream together 1/2 cup brown sugar with 1/3 cup margarine. Mix in the egg and vanilla, then the flour and baking powder. Add the date mixture and mix until combined.
3. Pour into a 9″ round or 5×8″ rectangle pan. Bake at 350F for 30 minutes until golden brown.
While it’s baking, make the sauce: heat the 1 cup brown sugar, soy milk, and 1 tbsp margarine in a small pot on medium heat. Bring to a boil, stirring frequently. Let it bubble for 1 minute, then remove from heat and set aside.
When the pudding comes out of the oven, poke several holes in it and pour all the sauce over the whole thing, letting it soak into the pudding. Serve warm. Also freezes well for reheating on another day. We like to top the leftovers with peanut butter and blueberries!
When there’s leftover rice around, we like to turn it into a comforting bowl of creamy, vanilla-y, raisin-y goodness. The egg gives it extra creaminess but you could leave it out for a completely plant-based dish. You can enjoy this for breakfast or dessert – it’s like a warm hug.