Soyummi Puddings

I am a huge fan of pudding: tapioca pudding, rice pudding, chocolate pudding, bread pudding...you name it. Since eliminating dairy, pudding has been conspicuously absent. I saw these gems and the local store and snatched them up. They are surprisingly realistic in texture, but the flavor is undeniably lemon-y. So, they are worth it when you're craving pudding and they come in easy to-go containers, but don't be expecting your normal tapioca or rice pudding flavor.

Fudge

I'm not a huge fan of chocolate, but I had to work on Christmas Day and I took on the challenge of bringing a treat that everyone could enjoy. It turned out very tasty, but if it's out of the refrigerator more than an hour or so it starts to melt. No worries, though - just throw it back in the fridge for a bit and it's good as new!

Gluten-Free Dairy-Free Corn-Free Fudge

• 1 cup gluten and dairy free semi-sweet chocolate chips

• 2 tablespoons coconut oil or shortening

• 3 1/2 cups powdered sugar, sifted

• 1/2 cup dutch process cocoa powder, sifted

• 1/2 cup coconut milk 

• 1/2 teaspoon vanilla extract

In a sauce pan over medium heat, warm the coconut milk and coconut oil/shortening until melted and there are a few bubbles just begin to break the surface of the mixture.  Turn off heat and dump the chocolate chips into pan.  Allow to sit for a couple of minutes to melt the chocolate.  When chocolate softens, whisk the chocolate and coconut milk mixture.  Add half of the sifted powdered sugar and cocoa powder and whisk well.  Add remainder of the powdered sugar and cocoa powder and the vanilla.  Whisk well until very smooth.

Immediately pour into a 8x8 pan lined with parchment paper or wax paper. Allow fudge to cool to room temperature, then cover well and chill in the refrigerator.

Adapted from OnceAMonthMom.