Not a pudding, but delicious little chocolate sticks for the end of a meal, or any other time. The quantities can be doubled.
50–60 g candied orange peel, ideally in the piece (see Suppliers)
50 g 70% cocoa chocolate
Cut the peel into short sticks. Melt the chocolate in a bain-marie. Mix in the peel. Take out the chocolate-coated pieces one by one, with a spoon, and place them on greaseproof paper on a baking sheet to cool and harden
(just one of over 200 dairy and egg-free recipes in Olive Oil, Garlic & Parsley)
You can also “look inside” the paperback on Amazon and the Kindle version.
Check out our dairy-free blog!