Lately I have been doing a ton of cooking and baking. Every night I seem to be testing out some new version of my favorite recipes to suit my (kinda, almost) mostly sugar and grain-free diet. Sis coined this as "Paleo Adjacent" and I think that's a perfect description. Turns out, Sis and I like our Paleo Adjacent desserts more than their earlier, traditional incarnations. This Dark Chocolate Pudding is taken from the most INCREDIBLY DELICIOUS recipe from The New York Times. I've substituted the sugar for maple syrup but I do love it with real milk and cream. I've included a non-dairy version that is really delicious too. The original recipe also called for corn starch which I replaced with arrowroot powder and optional grass fed gelatin. The texture is thick and smooth. Make this for your Valentine and I'm sure you'll get lots of X's & O's. 


Serves 8

1 large egg, plus 2 yolks

6 oz extra dark chocolate 70-85% (or darker if you prefer), roughly chopped

2 tablespoons butter (use ghee for a dairy-free version)

1 teaspoon vanilla

2 1/2 cups whole milk (use full-fat coconut milk for a dairy free version)

1/2 cup heavy cream (use coconut cream for a dairy-free version)

1/2 cup maple syrup

2 tablespoons unsweetened cocoa

2 tablespoons arrowroot powder

1 tablespoon grass fed gelatin (optional)

1/4 teaspoon sea salt, plus more for garnishing

whipped cream for serving (whip up the leftover heavy cream from above with a dash of vanilla and a splash of maple syrup)

In a heatproof bowl, whisk together egg and yolks. Set aside.

Place chocolate, butter and vanilla in a food processor or blender (I use my VitaMix) but do not turn on.

In a medium pot, whisk together milk, cream, maple syrup, cocoa, arrowroot, gelatin and salt until smooth. Bring to a full boil, whisking, and let bubble for 1 to 2 minutes. Do not let it burn. It will start to thicken. When it does, remove from heat. 

Pour a little of the hot milk mixture into the eggs, whisking constantly to prevent them from curdling. Do this a few times and then pour the eggs into the pot with the remaining mixture. Cook over low heat, whisking constantly, until mixture just returns to a bare simmer (one bubble is plenty). Immediately pour into the food processor or blender. Run the machine until the pudding is very smooth (the hot mixture will melt the chocolate).

Pour into individual bowls or one large bowl and cover with plastic wrap. Refridgerate until firm and cold. At least 4 hours for individual servings or 8+ for a large bowl. One chilled and ready for serving, remove from fridge. Sprinkle with medium-sized sea salt granules. Top with fresh whipped cream. I also love this with fresh berries.

 I hope you love it as much as we do! xoxox!

Seersucker Napkin: Hedley & Bennett

Wooden Tray: West Elm

Wooden Bowls: Target



It's basically the greatest day of the year. National Chocolate Day calls for some serious decadence! So after slaving away tirelessly and having no fun at all, I've put together a round-up of some pretty fine looking chocolate recipes for your viewing and eating pleasure. Enjoy!

ABOVE: Chocolate Buttermilk Frosted Brownies via Food52


Gjelina's Chocolate Tart with Pine Nut Crust via InStyle Magazine


Not Messing Around Chocolate Cake via Whisk and Whittle


Triple Chocolate Bakes Donuts via The Little Epicurean 

Chocolate Caramel Tart via Saveur

Chocolate Pots de Creme via Martha Stewart

Grain-free and Refined Sugar-free Chocolate Chip Cookies via Sweet Laurel Bakery

Salted Peanut Caramel Ice Cream Bars via Not Without Salt

Chocolate Bourbon Caramel Macaron Cake via Half Baked Harvest

Perfect Hot Chocolate via Food52


Our very favorite ice cream, once only available in Santa Barbara and Montecito, has just opened a brand new shop in Santa Monica! Rori's Artisanal Creamery is the creamiest, highest quality ice cream out there and we just about lost our minds when we learned they were coming to LA. We stopped by over the weekend to celebrate their arrival.

These little hooligans couldn't get enough.

You can grab pints to-go, like I did. 

Check out these ingredients. Stellar stuff!!

Two scoops of Fresh Mint Patty for me after Brixton went to bed! ;) Welcome to LA, Rori!!! xx

Rori's Artisanal Creamery is located at: 910 Montana Ave., Santa Monica



Santa Barbara-based Rori's Artisanal Creamery is one of our all-time favorites and we were more than happy to go and eat their ice cream for "the sake of the blog." If you find yourself in the Santa Barbara area and needing the most delicious organic ice cream, Rori's has two locations: one in Montecito at the Montecito Country Mart and the other in downtown Santa Barbara, inside the SB Public Market. 

Why we love Rori's: 

Their grass-fed, organic ice cream, made with Straus Family Creamery dairy, is some of the creamiest ice cream I have ever tasted. They also make their own regular and gluten-free cones. 

Their cute SB Public Market location.

Take some to go!

Fresh mint patty and John Martin (coconut and chocolate chunk) on a gluten-free cone went down real easily.

B ate the top and the bottom of his vanilla cone. Can't wait for my next Rori's scoop! xx