Tapioca Pudding

As a child I loved tapioca pudding!  I have not thought about it for years and recently started craving it.  After some research I found that for the most part all are milk and egg custard based.  So I set out to make a vegan version.  At first I bought minute tapioca and was not satisfied.  The tapioca pearls were tiny and it just did not do it for me.  The pearls I found at my local grocery that worked were Bascom's and looked like this.  However buy what you can find or order from an online supplier like amazon.  With almond milk and coconut milk this tapioca is what I remembered as a child and I know now it's much better for me as well.  It's simple but does take a bit of patience.

INGREDIENTS
1/3 cup tapioca pearls
2 cups unsweetened almond milk (divided)
1 cup full fat coconut milk
1 teaspoon pure vanilla extract
1/4 cup agave syrup
pinch of salt

METHOD
In a small pot (or bowl) soak one cup almond milk with the tapioca pearls overnight in the fridge.  I like to soak them in the pot I will be cooking them in to lessen the dishes I will have to clean later... lazy!  Also the starch that the pearls release while soaking also act as a thickener later on.  Once soaked add the other cup of almond milk and bring to a boil over medium high heat.  (If not soaking in the pot you will be cooking it in transfer the soaked pearls and liquid to a small pot and add the other cup of milk and bring to a boil.  When the mixture is at a boil add the coconut milk, vanilla extract, and the agave syrup.  Add more or less agave according to how sweet you would like it.  Keep at a decent boil stirring constantly for about ten minutes.  After ten minutes add the pinch of salt and pour into a container to cool down.  Once it's not steaming cover and put in the fridge to completely cool.  However if you like your pudding hot you can enjoy it that way as well.  I however prefer mine cold or at room temperature.  Enjoy!

Dark Chocolate Truffles

who doesn't love chocolate?  this is a great gift for the holiday season!

INGREDIENTS

8 oz. 85 or 90 percent dark chocolate (i used this lindt chocolate)

1/2 cup plain almond milk

4 and a 1/2 tablespoons maple syrup

3 tablespoons cacoa powder

4 tablespoons sugar (extra for your hands)

1 teaspoon salt

wax or parchment paper

optional:

1 tablespoon chili powder

candied ginger

smoked sea salt instead of regular

zest of an orange

raspberries, blueberries, or mango

METHOD

makes about 40 teaspoon sized truffles

line a baking sheet with wax or parchment paper for chilling in the fridge

place almond milk in pan and bring to a gentle boil.  chop up the chocolate bar as you are warming up the almond milk.  once at a gentle boil remove from heat and add chocolate and maple syrup.  stir until all ingredients are incorporated.  pour into container and place in the fridge to set for at least an hour or two (maybe more maybe less.)

meanwhile mix dry ingredients in a bowl.  once chocolate is set use a teaspoon to scoop out the truffles.  if you cover your hands in some sugar it makes it easier to roll out this chocolate.  mold into a sphere.. and don't be frightened by it seeming a bit dry.. just use the warmth of your hand to warm up the chocolate.  i'm not gonna lie it's a bit messy but worth every bite!  edible play dough!  place in bowl with cacoa powder, sugar, salt, and optional ingredients and mix up.  after mixing place on lined baking sheet and place in fridge to set.  at least 3 hours and up to over night.  if serving as a dessert serve with fresh fruit with each bite.  (or thawed frozen fruit... it is almost winter.)

Gingersnap Mango Sliders

I know that iced desserts may be out of season at this point.  However gingersnap cookies are not!  If someone was giving me one of those word association tests if you said ginger I would say mango.  The two are a match made in heaven.  These are more like sliders then they are a sandwich but if you can buy (or make) larger cookies I won't stop you.  The mango sorbet is store bought... mangos this time of year come from hundreds of miles away and take a week to ripen (where I live that is) but again.. don't let me stop you from making your own fancy homemade sorbet.

INGREDIENTS 

homemade or store bought gingerbread cookies

mango sorbet  

PROCESS

I made these cookies from scratch so once they come out of the oven I let them sit for about 5 minutes or so to let them cool down then put them on a plate and transferred them to the freezer to harden a bit.  Then with an ice cream scoop (about 2 tablespoons worth) of mango sorbet is put onto each cookie them topped with another.  Pop back in the freezer to further set and sit back and wait.  IF YOU CAN!