[Foodie Friday Recipe] Olive Oil Chocolate Budino with Candied Walnuts
Indulge yourself the right way with this rich, creamy, decadent, AND healthy olive oil chocolate budino dessert!
Ready for a decadent treat – that’s actually full of healthy ingredients? This recipe will have your eyes rolling back in delight – it’s so good, it’s hard to believe it’s not bad for you! 🙂
A healthier version of classic Italian budino – a rich and creamy custard dessert – this one skips the dairy and adds heart-healthy olive oil and walnuts, along with mouthwatering dark chocolate filled with phytonutrients and anti-inflammatory fats. A dash of black pepper adds a spicy touch and brings out the flavor of the chocolate in a unique and delicious way.
This one is sure to satisfy your sweet tooth in a much healthier way than reaching for those Oreos, and it’s also a great make-ahead company dessert!
Olive Oil Chocolate Budino with Candied Walnuts and Black Pepper
Prep Time: 15 min. + 1 hr chill time
Cook Time: 30 min.
- 4 pasture-raised eggs, yolks and whites separated
- ½ cup powdered monkfruit sweetener + 2 tablespoons for candied walnuts
- 1 cup almond milk, unsweetened
- 1 (13.5-ounce) can coconut cream (full-fat coconut milk), unsweetened
- 3 tablespoons arrowroot powder
- 2 tablespoons cocoa powdered, unsweetened
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- 5 ounces 100% dark chocolate, chopped
- ½ cup raw or sprouted walnuts
- 1 teaspoon whole black peppercorns, freshly cracked
- ¼ cup extra virgin olive oil
- Flaky salt (optional for topping)
- Cacao nibs (optional for topping)
- Begin by making the budino. Separate egg yolks and place in a large mixing bowl; reserve the whites for the candied walnuts. Whisk the yolks with ½ cup powdered monk fruit until they turn pale yellow.
- In a medium saucepan over medium heat, warm up almond milk and coconut cream, stirring for about 3 minutes, until mixture has reached a boil. Remove from heat.
- Add some of the warm milk to the arrowroot until all clumps have dissolved and transfer back to the saucepan.
- Temper the eggs: whisk the cream mixture gradually into the egg yolk mixture, stirring constantly. Pour egg yolk and cream mixture back into the saucepan and add the cocoa powder, sea salt, and vanilla extract.
- Cook over medium heat stirring constantly with a heatproof spatula, making sure the corners of the saucepan are not burning. This mixture should turn into a custard consistency thick enough to coat a spoon. This should take about 2-3 minutes.
- Remove from heat and press through a fine-mesh strainer into a large mixing bowl. Whisk in the chopped chocolate pieces until melted, then divide among 6 separate serving bowls. Set aside for 10 minutes before covering and transferring to the refrigerator for 40 minutes.
Get the Complete Recipe at GetFarmacy.com
(Image Source: GetFarmacy.com)