Chocolate Pudding Pie This dessert is easy to make and everyone loves it! I am addicted to chocolate and it hits every note! It is great for the holidays or any time of year. Ingredients: Crust: 24 Oreos 4 tablespoons coconut oil, melted ¼ teaspoon kosher salt Pudding: 1 […]
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Chocolate Pudding Pie
This dessert is easy to make and everyone loves it! I am addicted to chocolate and it hits every note! It is great for the holidays or any time of year.
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Ingredients:
Crust:
- 24 Oreos
- 4 tablespoons coconut oil, melted
- ¼ teaspoon kosher salt
Pudding:
- 1 egg
- 2 cups extra creamy oat milk
- ¼ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 1 cup chocolate chips
- ½ teaspoon vanilla extract
Topping:
- 1 cup non-dairy whipped topping, whipped in a stand mixer using the whisk attachment until stiff peaks form
- 2 tablespoons sugar
- ½ teaspoon vanilla
- Pinch kosher salt
- Crushed Oreo cookies, for topping
Directions:
- Preheat the oven to 350 F.
- Pulse Oreos in a food processor with the S blade until finely ground. Add coconut oil and ¼ teaspoon kosher salt.
- Place into a pie plate and bake for 10 minutes.
- Whisk egg, oat milk, sugar, cornstarch and ¼ teaspoon kosher salt over medium-high heat in a medium pot. Whisk for 5 minutes, then simmer on medium-low for 2 minutes.
- Take the pot off the heat and stir in chocolate chips and ½ teaspoon vanilla. Pour into pie shell.
- Press plastic wrap directly on top of pie. Chill in the fridge for 2 hours.
- Top with non-dairy whipping topping and garnish with crushed cookies.
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This appetizer is great served with toasted sourdough or challah. There is a great crunch from the pomegranate seeds and pistachios paired with the creamy zucchini base and the tachina. You will be begging for more!
Ingredients:
- 2 large zucchini, cut in half lengthwise
- 2 tablespoons olive oil
- 1 lemon, juiced
- Kosher salt
- ¼ cup prepared tachina
- 2 tablespoons date honey
- 2 tablespoons olive oil
- 1 teaspoon za’atar
- ¼ cup pomegranate seeds
- 3 medjool dates, chopped
- 2 tablespoons roasted, salted pistachios, chopped
- 2 tablespoons flat leaf parsley, chopped
- Pomegranate molasses, for drizzling
- Sumac, for sprinkling
Directions:
- Preheat broiler to 475 F.
- Place zucchini flesh side down on a greased sheet pan. Brush skin with olive oil.
- Broil for 15 minutes.
- Scoop out the flesh onto a platter.
- Season with fresh lemon juice and salt. Drizzle with tachina, date honey and olive oil.
- Top with za’atar, pomegranate seeds, dates, nuts and parsley. Drizzle with pomegranate molasses and sprinkle with sumac.
Endive Blood Orange Salad With Herb Citrus Dressing
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Here is an easy salad to make that is fresh and colorful. Feel free to add any fruit to the platter. I love the bitter endive with the sweet blood oranges. If you can’t find blood oranges, feel free to use navel oranges.
Ingredients:
- 3 bunches endives, broken into hearts
- 3 blood oranges, peeled, sliced
- 1 jalapeno, seeded
- 1 bunch flat leaf parsley, chopped
- 1 lime, zested and juiced
- 1 ½ tablespoons toasted sesame seeds
- ¼ cup olive oil
- 1 tablespoon maple syrup
- ½ teaspoon kosher salt
- Maldon salt
- Place endive, oranges and jalapenos on a platter.
- In a blender, blend parsley, lime zest and juice, seeds, olive oil, maple syrup and kosher salt.
- Drizzle dressing on salad just before serving and top with Maldon salt.