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Courtesy of Cooking Allergy Free website
I know I'm allergic to milk, but I refuse to give up chocolate. Nope, I won't do it. So I'm on a search for chocolate. Healthy chocolate. By healthy I mean that I realize my butt won't be saying any thank-yous, but at least I won't end up in the emergency room. After about 7 batches of inedible treats, here are two that worked-YUM!
This first recipe is courtesy of the Cooking Allergy Free website. It has tons of great recipes and a lot of fantastic other allergy links as well! I love their search feature- you enter your allergies and it automatically alerts you to which recipes are ok and which are not!
Chocolate Mousse
¼ c water
2/3 c sugar (I used sugar in the raw)
1 c chocolate chips (I used semisweet dairy and gluten free chips from Enjoy Life Foods)
1 tsp vanilla extract
1 cup coconut milk (chilled in refrigerator)
You can use a double boiler, but I just put the sugar and water in a heavy pan over very low heat until dissolved. Slowly bring the heat up until the sugar reaches a boil, then remove the pan from heat. Add the vanilla and chocolate until melted and smooth. Refrigerate until cool. Whip the coconut milk until thick and the consistency of whipped cream, then fold into chocolate mixture.
Variations: You can use unsweetened chocolate, or regular chocolate if dairy doesn’t affect you, but remember to adjust your sugar accordingly.
This next recipe is courtesy of Easy Vegan Recipes:
Chocolate Fudge
6 Tablespoons dairy free margarine (check label- I use Earth Balance)
3 ½ cups powdered sugar
½ cup unsweetened cocoa
1 tsp vanilla
¼ cup soymilk
Again, mix over a double boiler until smooth. Be cautious when heating soymilk because it tends to curdle quickly. Pour into greased 5X9 inch loaf pan and chill until set. Makes 2-3 dozen pieces of fudge.
Variations: Feel free to use almond milk, rice milk or any other milk variation in place of the soymilk.
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