Eggless and Dairy Free Chocolate Pudding Pie + An Annoucement

Well, hello there.

I do exist.

I bring peace offering for my long absence.

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Just in time for Valentines day. Assuming you are like me and practically forgot it was coming *gasp*

But before we get to that fantastic pudding pie I have an announcement.

If you are part of my Sweet Kisses and Dirty Dishes facebook page than you know the excitement that is underway.

I am launching a  food blog, Worth Cooking.

Sweet Kisses and Dirty Dishes was never intended as 1. a food blog 2. to be more than a hobby. But, lately I have been posting more and more recipes, and they have been received well.

One of the ways I remind myself to enjoy myself in the kitchen while cooking around multiple special dietary needs, is to write about the food. After writing Much Ado About Chicken, I realized I really love doing it. And after all the positive feedback I got, I decided I should be doing it.

Thus, the idea for Worth Cooking was born. An allergen friendly food blog that focuses on natural, delicious foods.

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What does this mean for Sweet Kisses and Dirty Dishes?

To be perfectly frank, I am not 100% sure. Keeping two active blogs just will not happen. But, the idea is it will stay here to be a blog I occasionally post on. When I really feel I need a voice on “all things mom”. It will remain what it has always been a hobby blog about motherhood. But, most of my posting will be on Worth Cooking.

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Worth Cooking will be launching on March 3rd.

But in the mean time you can like Worth Cooking on Facebook or sign up for Worth Cooking’s newsletter. I even have a support group, for allergen cooking, underway. Where we can discuss all things gluten, dairy, egg, ect. free. I hope to see you there!

And now, as promised:

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Eggless Chocolate Pudding Pie
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Prep time: 
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Serves: 6-8
 

A custard-style chocolate pie that is free of eggs and dairy. Perfect for chocolate lovers!
Ingredients
  • 4½ teaspoons gelatin
  • 10 T water
  • 3 cups coconut milk (the creamier the better)
  • 1⅓ cup sucanat
  • 6 oz baking chocolate
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • Pie shell or crumb crust for a spring form pan (optional, I did a cookie crumb crust with gluten free cookies and coconut oil)

Instructions
  1. Mix together the gelatin and water. Let sit at least ten minutes.
  2. Slowly heat the milk in a small saucepan over low heat. Meanwhile, chop the baking chocolate. Whisk the chocolate pieces and sucanat into the hot coconut milk until heated. Add the gelatin/water mix and whisk while cooking over low heat for a minute or two.
  3. Strain the chocolate mixture into a bowl to catch any clumps of gelatin that did not dissolve. Add the salt and vanilla.
  4. Let the chocolate mixture come cool off at room temperature for 20-30 minutes.
  5. Pour into a spring form pan over a crumb crust, into a deep dish pie shell, or even in 6 small ramekins for individual servings. Cover with cling wrap.
  6. Let set in the fridge for four hours before serving.

Comments

  1. I look forward to your new blog and yummy recipes! We are grain, dairy and egg free right now. Pinning!

    • At least half of my recipes should work for you then. I do not do a whole ton of grain free baking right now since almonds are not an option, but most of my dinners are grain free or just served over rice or noodles.

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