Brown Sugar Oatmeal Cookies (Gluten Dairy Soy Free)

Ingredients

• 1 cup Earth Balance
• 2 cups Packed Dark Brown Sugar
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• 1-1/2 cup All-purpose  Gluten Free Flour
• 1 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 3 cups Old Fashioned Oats

Preparation Instructions

Preheat the oven to 350 F.

In the bowl of an electric mixer (or using a hand mixer) beat together the earth balance and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.

Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!

Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

Gluten/Dairy Free Peanut Butter and Jelly Cupcakes

Gluten Free Grain-Free P B & J Cupcakes Recipe

Ingredients

Cupcakes

4 eggs – separated
Pinch salt
1/2 teaspoon cream of tartar
3 tablespoons granulated sugar
¾ cup creamy peanut butter
3 tablespoons flavorless vegetable oil
1 teaspoon gluten-free vanilla extract
½ cup ground almonds (almond meal)
1 teaspoon baking soda
¼ cup of good quality strawberry jam

Frosting

I’m still playing with the amounts but start with the following then play with it until you get the right consistency.

2 1/2 cups powdered sugar

splash of dairy free milk

2 Tbsp Palm Shortening

1 Tsp Vanilla

6 Tbsp Jam or Preserves

Directions:

Cupcakes

Preheat oven to 350 degrees. Prepare cupcake/muffin pan with paper muffin liners.

With electric mixer on high speed, whip egg whites with salt and cream of tartar until soft peaks appear. With mixer running, add sugar, 1 tablespoon at a time, until stiff peaks form.

In a clean bowl beat the egg yolks with the peanut butter, vegetable oil and vanilla extract with the mixer until very smooth. Add the ground almonds and baking soda. Mix well. Add the beaten egg whites and mix with a spatula or spoon until batter is no longer streaky.

Put about 2 scant tablespoons of batter in the bottom of each prepared muffin cup. Add 1 teaspoon of jam to each cupcake and top with remaining batter.

Bake for 20 – 25 minutes until the cupcakes have risen, are golden brown and springy to the touch.

Cool on a rack until completely cooled before frosting.

Frosting

In the bowl of an electric mixer blend together the all ingredients on low speed then gradually increase. Taste and play with it until it gets to a nice thick and spreadable consistency.

Homemade Nutterbutter Cookie (Gluten/Dairy Free)

Ingredients

For the cookie:

• 2 cups oat flour (gluten free all purpose or almond flour would work as well)
• 1 cup + 2 T peanut butter
• 1/2 cup coconut sugar
• 4 T coconut oil
• 1 tsp vanilla extract
• 2 T almond milk (You can add a bit more milk if the batter looks dry.)
• 1 egg

• For the filling:

• 1 cup peanut butter
• 1/4 cup maple syrup
• 2 T coconut oil

Instructions

• Preheat the oven to 350.
• Mix all the dry ingredients in a small bowl.
• In a microwabable bowl, combine the peanut butter, flax egg, coconut oil, vanilla and milk. and heat until melted. Combine well.
• Once the peanut butter mixture is cooled, add it to the dry ingredients and mix until combined.
• Form the dough into thin, long logs and place them onto a lined baking sheet.Use a fork to make the impressions on the cookies.
• Use your fingers to push the sides of each cookie in at the center to shape them like nutter butters.
• Bake them in the oven for about 15 minutes.
• While the cookies are baking, add all the filling ingredients to a blender.
• Mix until smooth.
• Frost the cookies and form sandwiches after the cookies have completely cooled.

These turned out great. You can use plain peanut butter to fill them or leave them unfilled. Elijah was happy just eating the plain cookies before I iced them but the filling is SUPER YUMMY!

My awesome helper!

Healthy Imitation Cookie Dough Gluten/Diary/Soy Free

This recipe originally called for rolling the dough into balls but I found it was better to just leave it the bowl, add some dairy free choc chips and eat with a spoon. It was too sticky to roll. So yummy!

If you are planning to share, then DOUBLE the recipe. You will want it all to yourself. TRUST ME!

Ingredients

1 Cup Raw Cashews

1/2 cup rolled oats

2 Tbsp Honey

2 Tbsp maple syrup

Chocolate Chips to taste

Put cashews and oats in a blender or food processor. Pulverize until powdery. Put in a bowl with honey and syrup and mix with hand mixer. Add Chips and enjoy! You don’t need to refrigerate but you can if you want it firmer. I like it soft. SO YUMMY!

Diary Free “Creamy” Blueberry Bars

Ingredients

• 2 cups creamed coconut or coconut butter (I could not find CREAMED Coconut at the store so I ordered it from Amazon.  
• 2 cups fresh blueberries
• 1/4 cup honey ( I use local)
• 2 tsp vanilla

Instructions

• Combine all ingredients in a food processor until the mixture is smooth.
• Line an 8x8 pan with parchment paper, leaving enough room for some paper to stick out the sides.
• Dump the mixture into the pan and spread it out evenly. The mixture is very thick and you may need to wet a spatula to help spread it evenly.
• Once the mixture is in the pan. Gently press down using the extra sides of parchment paper.
• Stick the pan in the fridge to firm up. This should only take about 15-20 minutes.
• Once the mixture is firm, lift the whole thing out by the edges of parchment paper.
• Cut into squares

Read more at http://mywholefoodlife.com/2014/08/13/blueberry-bliss-bars/#OZw76Mfoh6jjKcDH.99

Honey Sweetened Chocolate Chip Cookies (GF DF!)

Ingredients:
1/2 c. honey (I used local honey)
1/2 c. Earth Balance
1 egg
1/2 tsp. vanilla
1 1/2 c. GF Flour
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 c. chocolate chips

 

Cream honey and butter together. Add egg and vanilla. In small bowl, mix flour, soda, powder and salt together. Add flour mix. Add nuts and chocolate chips. Drop onto cookie sheet and bake at 350 for 12 minutes.

Perfect Gluten Free Cupcakes

I have been looking for a good Gluten Free cupcake recipe for about two years and I finally found the perfect one. Originally it was for chocolate but I adjusted so you can make them vanilla as well. SO GOOD!

Ingredients
1 1/2 cups pure cane sugar
1 3/4 cups Gluten Free Flour ( I like Namaste from Costco)
3/4 cup unsweetened cocoa powder (For vanilla sub 3/4 additional flour)
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup almond milk
1/2 cup sunflower oil
2 teaspoons vanilla extract
1 cup boiling water
Directions

1. Preheat oven to 350 degrees. Line standard cupcake pans with about 30 liners, or lightly grease.
2. Thoroughly combine the sugar, flour blend, cocoa powder, baking soda, baking powder and salt in a large electric mixing bowl. Add the eggs, milk, oil and vanilla. Beat on medium speed for two minutes. Stir in the boiling water by hand. Batter will be very thin. Pour into cupcake cups, filling about 3/4 full. Bake 15 to 18 minutes or until cupcakes test done with a toothpick.
3. Cool completely and frost.

Butterscotch Brownies–Gluten and Dairy/Soy Free!

These are YUMMY! Definitely not CALORIE free but an occasional safe indulgence for those sensitive or allergic to these allergens.

2 cups packed light brown sugar

½ cup dairy-free, soy-free margarine / buttery spread. I use Earth Balance

2 eggs

1 tsp vanilla extract

2 cups Gluten Free Flour Blend

2 tsp  baking powder

¼ tsp salt

1 cup shredded unsweetened coconut

1. Combine brown sugar and margarine in a heavy pot over very low heat. Cook while stirring continuously until melted and just starting to bubble, about 10 minutes. Don’t rush or you risk burning the sugar. Remove from heat and let cool for 30 minutes, stirring occasionally to prevent the sugar from setting up. It will become thick, like caramel.

2. Preheat oven to 350° F. Grease an 8×8-inch pan.

3. Using an electric mixer on medium-high speed beat in egg until sort of creamy. Mix in vanilla.

4. In a separate bowl, whisk together the flour blend, baking powder, and salt. Add dry ingredients to pot with butterscotch and mix on low speed until fully incorporated. Add coconut and mix until well-distributed.

5. Transfer dough to the prepared pan. Press dough to edges of pan and smooth into an even layer; it will be very sticky and dense.

6. Bake 30 minutes in center of oven, or until the dough has a rich golden hue, glossy top and is just beginning to pull away from edges of pan. Set on a wire rack and let cool completely in the pan. Use a serrated knife to cut into squares.

Lactation Cookie Recipe (Gluten and Dairy Free)

Lactation Cookie Recipe

Ingredients:

1/2 Cup Earth Balance (or butter)

1/2 Cup coconut Oil
(You can also use a whole cup of Earth Balance OR a whole cup of coconut oil if you prefer)

1 1/2 Cup of firmly packed brown sugar

1/2 Cup of Xylitol or your favorite sweetener

6 Tablespoons Water

3 Tablespoons flaxseed meal

2 Eggs

2 teaspoons of vanilla

2 Cups of Gluten Free Flour (or you can use a mix of your favorite flours)

1 teaspoon baking soda

4 Heaping Tablespoons of Brewers  Yeast

1 teaspoon salt

3 Cups Oats (I use Bob’s Redmill Gluten Free)

1 Cup Chocolate Chips, Dried Fruit, Nuts or whatever you prefer

Directions:

1. Preheat oven to 350 degrees

2. Mix flaxseed meal and water and let sit for 5 minutes

3. Beat earth balance, coconut oil, sweetener and brown sugar well

4. Add eggs. Mix well.

5. Add flaxseed/water mix and vanilla. Beat well

6. Sift flour, yeast, baking soda and salt

7. Add dry ingredients to mix

8. Mix in oats and chips

9. Drop onto baking sheet about 1 1/2 inch dollops and bake for 14 minutes.

10. Let sit for a minute then cool on a cooling rack.

Carmel Apple Crisp (Gluten & Dairy Free!)

Casserole Ingredients

5 Granny Smith Apples (peeled, cored and sliced in wedges

1/2 cup coconut oil (melted)

1 cup chopped nuts (I used almonds cause I had them but will probably use pecans next time)

1 cup coconut flour, sifted

1 cup shredded coconut

4 large eggs

3+ tblsp honey

3 tbls of brown sugar (add more if you like it sweeter)

3/4 tsp salt

2 Tbsp Cinnamon

Preheat oven to 350 degrees. Line apples on the bottom of a 9x13 casserole dish making sure they are on one layer deep. Combine all other ingredients and spread over apples. Be sure all apples are completely covered to lock in juices. Bake 40-45 minutes

While apples are baking, make the caramel sauce….

Caramel Sauce Ingredients

1 cup full fat canned coconut milk

1/2 cup honey

2 tbsp brown sugar

2 tbsp earth balance

Combine all ingredients except earth balance over medium heat. Simmer for ten minutes.  Stir and simmer for an additional 5-10 min. Add earth balance.  simmer and stir. Pour about half or so over the apples to moisten. I use the other half to add to each serving. GOES GREAT WITH YOUR FAVORITE DAIRY FREE VANILLA ICE CREAM!

Pumpkin Pie Bars–Dairy and Grain Free!

 

These were a huge success! And the crust is so incredible, I am thinking of pairing it with my chocolate diary free cashew pudding to make a chocolate pie!

Ingredients:

Pumpkin Mixture:

1 can organic pumpkin puree, 1/4 cup honey or maple syrup, 1/4 cup full fat coconut milk (the kind you buy in a can), 1 egg, 3/4 tsp pumpkin pie spice, dash of salt

Crust:

2 cups almond flour, 1/4 cup tapioca flour or arrowroot, 1/4 tsp salt, 1/4 tsp baking soda, 1/4 cup honey or maple syrup, 1 tsp vanilla, 1/2 cup melted coconut oil

Preheat the overn to 325 and grease an 8x8 pan

Mix together the crust ingredients and press to the bottom of pan

Mix pumpkin mixture ingredients in same bowl (to save dishes!) and spread evenly over crust.

Bake for 45 min or until mixture is set. Refrigerate for a couple of hours

Enjoy!

Gluten Free Molasses Cookies

1/2 cup coconut oil (buy here)
1/2 cup coconut sugar
1/2 cup blackstrap molasses
1 egg
1 cup almond flour
3/4 cup sorghum flour
1 tsp cinnamon
1 tsp fresh grated ginger (I use those frozen cubes that you can find in the veg section of the grocery store.)
1/8 tsp nutmeg

Combine all the ingredients in a high power blender and mix well. It will be thick so you will have to stop several times and scrape the sides with a rubber spatula.

When it is well mixed, drop small scoops on a cookie sheet lined with silicone mat. Be sure they are about 2 inches apart. Bake at 350 for 12-14 minutes.

Kid Chef Peanut Butter Cookies–DF, GF

I want my kids to know how to cook. I love to cook and I love feeding my family yummy and usually healthy foods. I am excited to begin a cooking adventure with Elijah. I believe cooking is a great way to teach following directions, cause and effect, health and wellness and great for quality time together. This is the first recipe Elijah has made. It is simple. Only five ingredients and most of the are healthy. There is sugar but you could easily sub xylitol, stevia or something of the kind. We used organic sugar.  I am working on getting Elijah’s day more structured and school-like and plan to use cooking in his “curriculum” a few times a week.

Ingredients:

1 cup Peanut Butter ( I use natural smooth but you can use whatever you prefer)

1 Cup sugar (I use organic)

1 egg

1 tsp baking sode

a dash of salt…a little more of you use natural peanut butter without salt

Preheat oven to 350 degrees Fahrenheit.

Put all ingredients in a large mixing bowl.  I let Elijah do this. I measure and he dumps.

Using a hand mixer, mix until smooth. Elijah and I do this part together.

Roll into 1 inch balls and hand to child. Let child put them on the cookie sheet and lightly press to flatten. Elijah likes seeing his handprint in the cookies.

Bake for 10 min.

Cool on rack.

Enjoy!

Here are some pictures of our baking session!

Dressed in his apron and ready to bake!

Our step stool makes Elijah the PERFECT height to reach the counter!

Elijah carefully adds ingredients

We use the mixer together

Flattening the cookies after carefully placing them on the cookie sheet.

Anxiously awaiting the cookies as they bake!

A little dress up time as we wait…..

Yummy! Great job Elijah!

Yummy Freezer Fudge

This is super easy and quite addictive. I made and ate three batches in less than a week. Dangerous stuff.

1/2 cup almond butter
1/4 cup Perfect Coconut Oil
1/4 cup maple syrup or raw honey
1 tbsp. vanilla extract
Himalayan sea salt, to taste

2 table spoons cocoa

Put all the ingredients in a microwave safe bowl and heat for 30 seconds. Remove and mix really well until consistency is smooth. Transfer to a wax paper lined Tupperware square or something similar. Cover and freeze for at least an hour. Remove from freezer and cut into squares. Store in freezer. enjoy cold!

No Bake Chocolate Oatmeal Bars–Gluten/Dairy Free

These are amazing! They taste like candy bars! A batch never lasts more than two days in our house!

• 1 cup natural nut butter….I like to use almond.
• 1/2 cup honey ….I use local….raw when I can find it
• 1/2 cup coconut oil
• 2 cups old fashioned oats
• 1 cup shredded coconut, unsweetened
• 1/2 cup chopped nuts, raisins, or dried cranberries. Cherries are also really yummy.
• 1 1/2 cups dark chocolate chips (or regular semi-sweet chocolate chips, if you prefer) I use dairy free.
• 2 teaspoon vanilla extract

Melt the peanut butter, honey, and coconut oil over medium-low heat in the microwave for about a minute in a large microwave safe bowl.

Add chocolate chips and microwave for thirty second. Stir well.

Add in the oats, shredded coconut, nuts/raisins, and vanilla. Stir together until the chocolate is completely melted.

Pour into a greased 9×13 pan and cool in the fridge. If you’d like thicker bars, you can pour the mixture into a smaller pan.

When the mixture is hardened, cut into bars and eat. Store in the refrigerator or freezer.

Honey Marshmallows

I got this recipe from The Urban Poster Blog. Serioulsy, they could not have turned out more perfect! I used baking cocoa to dust  mine and it was awesome!

Rustic Homemade Marshmallows W/Honey

(Gluten/Corn/Egg/Diary Free)

Check out the instructional video at the bottom of the post

1 cup filtered water (split into half cups)

2 1/2 U.S. tablespoons powdered gelatin. 225 bloom strength, same as Knox gelatin. ( I use Great Lakes brand (grass beef gelatin)

1 cup organic light colored honey, maple syrup or half of each

1 teaspoon vanilla extract

1/4 teaspoon salt

optional: Arrowroot starch or tapioca starch (in place of the traditional powdered sugar) to coat the outsides of the marshmallows. You can also use other coatings such as cocoa, coconut, cinnamon....

1. Grease an 8×8(or larger) pan and line with parchment paper in both directions.  Leave some length to use as handles when removing your finished marshmallows. Grease the parchment paper again and sprinkle with a layer of arrowroot starch or other coating of choice.

2. In your mixer bowl, sprinkle the gelatin evenly over 1/2 cup of water. Allow to  bloom for about 10 minutes.

3. While the gelatin is blooming, pour the other 1/2 cup of water in a sauce pan along with the honey/maple syrup and the salt. Turn the burner on at a medium to medium high heat. Bring the mixture to a boil (watch it though as it likes to really foam up). Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240-242 degrees (the soft ball stage) or a drop of the syrup dropped into ice water forms a pliable ball. This could take anywhere from 10-40 minutes (give or take) depending on how hot the burner is size of your pot and even the humidity in the air.
4. If using a standing mixer set it to medium. Pour the honey/syrup mixture into the bowl a steady stream, combining it with the softened gelatin. Avoid pouring it directly on to the beaters or the syrup will splatter and hit you or the sides of the bowl. Pouring somewhat slowly is also very important, otherwise the sugar syrup will be too hot when it hits the gelatin causing the marshmallow mixture to break later when you try to spread it.
TIP: If the syrup is hardening on the sides of the bowl as you pour, the sugar syrup is too hot. Don't despair yet, you might be able to keep going. But you will probably have to reduce the whipping time till it is just fluffy and light in color. You will have to transfer it quickly to your pan, as they will set very fast (within minutes). In this case your marshmallows won't have as much volume as they could, they will be a little more dense or "gelatinish" and if using honey, they can taste more strongly of honey. Sometimes this doesn't work at all and your marshmallow cream will just clump up as you try to spread. Either way, try lowering your sugar syrup temp next time. These actually can be great to melt down for fudge and other marshmallow recipes.

5. Turn the mixer to high and continue beating until it triples in volume, becomes light in color and the bowl is more or less cool to the touch (this can be anywhere from 5-10 minutes depending on your beaters). Times WILL vary! Add the vanilla and continue to beat a minute or two more, giving it enough time to mix in completely. If adding spices, now is the times to add those as well. When the marshmallow cream is sufficiently whipped it has good volume and holds its shape for a moment before falling back on itself when scooped up with the beaters. (This is IF the sugar syrup was the right temperature).

6. Turn off the mixer and transfer the marshmallow creme to the prepared pan. Smooth out the top with a pallet knife or back of a spoon, again, working quickly before it begins to set. Remember, if using a coating (such as arrowroot/shredded coconut/cocoa....), add a light sprinkling to the bottom of the pan first before transferring the marshmallow creme. Sprinkle starch evenly over the top and pat down if needed.
If you are not using a coating then lightly grease your hands with oil and pat smooth.This will help keep the marshmallow cream from sticking to your fingers. Allow anywhere from 4-6 hours, this could take less time depending on the temp of the syrup. If you want them to look nice and clean after cutting I recommend waiting at least 4 hours, even if they seem set, as they will be wet inside.

Other coating options: Try all kinds of crushed nuts, coconut, almond flour mixed with spices, cocoa or other starches.

7. When set, remove the marshmallows by lifting from the parchment paper flaps. Cut to desired size and shapes. Add more coating while cutting if needed and toss them again in some starch once cut for a super nice finish.

Cadbury Style Easter Eggs, Bunnies or Chicks

Homemade Cadbury Eggs

Makes about 8

Ingredients:

½ cup chocolate chips. (I use dairy/soy free)

1 ½ teaspoon coconut oil

Filling:

1 egg white

¼ cup honey (I like local raw)

2 teaspoons vanilla extract or vanilla bean paste (which I LOVE!)

pinch of salt

egg mold or other kinds of similar sized mold. I could not find egg so I used bunny/chick molds

DIRECTIONS:

Put your honey in a small pot over medium low heat. Bring to a boil. Reduce heat and let simmer for 2-3 minutes, stirring often. Add in the vanilla and the pinch of sea salt. Stir until combined.

Whip your egg white with a hand or stand mixer until peaks form. Once peaks form, slowly drizzle the honey mixture in the egg whites while the mixer is still whipping. Keep whipping until all the honey is blended and the mixture is very creamy. Set aside.

In a double boiler, melt the chocolate and coconut oil until chocolate is melted and smooth. If you don’t have a double boiler, use a large skillet filled with water. Place a smaller pot in the water and melt your chocolate/coconut oil in the smaller pot.

Using a small spoon, spoon your chocolate in the mold. Using the spoon or paintbrush (whhch works better) , “paint” up the sides of the mold. Once all the eggs are covered in chocolate, stick the mold in the freezer for 5 minutes. Take it back out and “paint” the mold again with the chocolate. Stick in the freezer for another 5 minutes.

Take it back out and fill the chocolates with the egg white/honey mixture. If you have leftover chocolate, drizzle some around all the edges of the chocolate eggs so they will mold together easier. Fold the molds together and place in the freezer for at least an hour. Undo the molds and enjoy your homemade eggs! If you use another kind of mold them drizzle a good layer of chocolate on top.

Store these in the freezer or fridge. Even if you store them in the freezer, the insides will stay soft and creamy!

Peanut Butter Eggs

INGREDIENTS
1 cup Natural Peanut Butter
1/4 cup Earth Balance
2 tsp Vanilla
1  cup Powdered Sugar
8 oz chocolate chips ( I use dairy free)

DIRECTIONS
Melt peanut butter and Earth Blancw for 1 minute in microwave.
Stir until blended.
Add vanilla and powdered sugar and mix well.
Divide mixture into 10 portions and shape into a egg shape.

Place on parchment paper lined sheet and place in freezer for 15 minutes.
Melt chocolate in microwave by heating for 30 seconds then stirring and repeating process until it is melted and smooth.
Using a fork, dip egg into chocolate and flip to cover completely. Lift with fork and gently tap on edge of the bowl allowing excess chocolate to drip off.
Place back on parchment paper.
Refrigerate 10 minutes until chocolate has set

Coconut Macaroons

A yummy new tradition for the Parish family Easter treats!

INGREDIENTS

• ¾ cup sugar
• 2 1/2 cups shredded coconut, unsweetened
• 3 large egg whites
• 1 tablespoon vanilla extract

INSTRUCTIONS

1. Preheat oven to 325°F. Line a baking sheet with baking paper.
2. Combine sugar, coconut, egg whites, and vanilla in a large bowl. Using your hands, mix ingredients until well combined.
3. Roll into 1 1/2 inch balls. Place on baking sheet, spaced approximately 3 cm (1 inch) apart pressing down slightly
4. Bake for 16 minutes or until golden brown, rotating halfway through. Cool on a wire rack. Store cooled macaroons in an airtight container.

They were Elijah approved!

Vegan Chocolate Pudding

This turned out AMAZING! It makes 4 tiny servings or 2 decent servings. High in calories but high in nutrition as well. Super yummy!

Ingredients

• ½ cup raw cashews, soaked 2 hours
• ½ cup almond milk
• ¼ cup melted coconut oil
• ¼ cup cocoa powder
• ¼ cup honey
• ½ teaspoon vanilla extract
• Pinch of sea salt

Instructions

1. Drain and rinse the cashews well, discarding the soak water. Combine the soaked cashews, almond milk, cocoa powder, honey, vanilla extract and salt in a high-speed blender(I use a vitamix), and blend until completely smooth and creamy.
2. Pour the mixture into 4 ramekins (or two bowls), and place in the fridge to chill until set, about 4 to 6 hours.
3. Serve chilled, with shaved chocolate on the top, if desired.