There are a lot of benefits to cooking dairy free.
- Digestion could improve: People who are lactose intolerant have a lower risk of lung, breast and ovarian cancers, perhaps because they eat far less dairy, according to a 2014 study in the British Journal of Cancer.
- Bones will strengthen: According to a 2014 study in the British Medical Journal, the more milk people drank, the more likely they were to suffer hip fractures.
- You’ll still get lots of calcium: Leafy greens, beans, nuts, fruits (especially oranges and figs), and fortified cereals and nut milks deliver plenty of dairy free derived calcium.
Makes 6 (1/2 cup) servings
This recipe is easy, fast to make and very impressive to your guests, and friends or perfect for an easy weekday dessert. I would definitely suggest making it a day ahead of time if you have time and keeping in the fridge–or at least 3 hrs before to allow to completely set. The cocoa butter isn’t necessary but really add to the richness in texture. It is easy to find in most health food stores. You can also make this, without the blender as well, simply whisk all ingredients until well combined, spoon into dishes, cover with plastic wrap and chill. Using the blender creates a very creamy, smooth texture.
- 1 cup (250 ml) decaf coffee, cooled
- 1 cup (250ml) barista oat milk
- 1 tbsp (15 ml) cornstarch
- ¼ cup (60 ml) coconut sugar
- 1/2 tsp (2 ml) kosher salt
- 2 tbsp (30 ml) Vahlrona or good quality cocoa powder
- 2 tsp (10 ml) pure vanilla extract
- ⅔ cup (150 ml) 70% dark chocolate, finely chopped
- 2 tbsp (30 ml) cocoa butter, finely chopped (not necessary)
- 1 chia egg (1tbsp (15 ml) ground chia + 3 tbsp (45 ml) water)
Smoked sea salt (ideally Maldon smoked flaky salt)
- In a medium pot, add the sugar, cocoa, cornstarch, salt together.
- Mix the coffee, oat milk and vanilla together and slowly whisk into the pot.
- Whisk over low heat until the mixture has started to thicken, and coats the back of a wooden spoon. Should take 5-10 minutes to thicken, so soak and mix the ground chia seeds and water; set aside.
- Remove the pot from heat and whisk in the chocolate, and cocoa butter if using.
- Keep whisking until completely combined for another minute or two, until mixture is completely smooth and the chocolate, and cocoa butter has melted, then the chia egg. Whisk until consistent in texture. Taste to see if it it needs a touch more vanilla or a pinch of salt–keeping in mind that the smoked salt will go on top.
- Let rest for 5-10 min then blend with an immersion blender or pour into blender, and blend until smooth.
- Spoon into individual dishes and transfer the pudding into individual dishes or larger serving vessel, and cover with plastic wrap (*cover without touching the beautiful surface of the pudding) and chill.
- Sprinkle with a little of the smoked sea salt just before serving.
- Serve chilled or room temperature.
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.