I've "known" for some time that I am lactose intolerant, due to general digestive malfunction any time I eat dairy. But I've begun to suspect that my body has more issues with dairy than just the lactose and that my dairy problems may be of the casein kind. So, over the last couple months, I've been (mostly) sticking to a strict no-dairy diet.
Clearly that means cutting out all obvious dairy (milk, cheese, butter, yogurt...) it has also forced me to cut out nearly anything which could be considered "prepared food". So while I'm free to eat a steak any time I want, if I would like a snack at Starbucks then it had better be vegan (you're out too Tim Hortons, even their vegetable soup has dairy). Not to say that this is entirely bad. In the last few months I've generally felt better, have shed pounds, and am acne free (save any time I cheat and then it's "hello pimples"). I do, however, get the occasional craving for a tasty, sweet, treat. And the recipe below is my solution to a satisfying end to a fancy-ish dinner.
Ingredients:
250g Dark Chocolate (quality, no milk ingredients added)
250ml coconut cream
2 egg whites
½ tsp. pure mint extract
Directions:
Melt the chocolate over a double boiler or in the microwave.
Whisk together the egg whites, coconut cream and mint extract until frothy.
Add half of the mint mixture in the melted (and somewhat cooled) chocolate and stir til combined.
Combine the chocolate mixture with the rest of the mint mixture and whip til smooth and airy (you should see small bubbles in the mixture).
Divide the chocolate mint pudding between 4-6 equal, small, cups (espresso or shot glasses will work), chill, and enjoy!
*You could create variations of this by swapping out the mint extract for either almond, or plain old vanilla extract.
