Dairy Free Chocolate Delight

Safe Chocolate Delight

Nana (the Huzz’s mom) and Mimi (my mom) each make their own version of chocolate delight. Nana calls hers “Striped Delight” and Mimi calls hers “Chocolate Delight.”

I remember one day they sat together and jokingly argued over which version my Huzz liked better. Nana’s crust is made from graham crackers. My mom’s crust is flour and nut based. He likes both versions.

Fast forward several years later. A baby and severe food allergies made chocolate delight impossible. That is, until SO Delicious debuted Coco Whip, a coconut based “whipped cream” in a tub. It’s amazing.

I’ve already experimented and made chocolate pudding parfaits with it. I’ve also made an Oreo and pudding cream pie… but it fell apart. It was delicious, but still, needs some tweaking before it’s blog ready.

Anyhow, the Huzz requested chocolate delight for Father’s Day.

I was going to make it. However I was completely worn out by the afternoon and didn’t want to make it. The Huzz said he’d rather eat PB&J’s and have chocolate delight for dessert rather than me making dinner and skipping the chocolate delight.

Well, okay, then… it was that important to him. So that meant it was important to me!

Thank goodness Hy-Vee carries Daiya frozen pizzas. I ran to the store and that saved our dinner. I did not want to serve PB&J’s to my Huzz on Father’s Day.

And as for the chocolate delight, I had no idea if it would really turn out.

But ya know what?


I merged Nana and Mimi’s recipes together and created my own version. A safe version. Which means he likes mine best. Hmmph! Lol!

Here’s how I made chocolate delight.

Dairy Free Chocolate Delight


For the Crust:

  • 1.5 cups of graham cracker crumbs
  • 1/3 cup melted vegan butter
  • 1/4 cup sugar


  1. Make pudding with non dairy milk. I used vanilla almond milk. Let it chill for several hours in the fridge. When the pudding is chilled, you can move to step two.
  2. I bought safe graham crackers and ground them into fine crumbs with my mini food processor. Mix the 3 crust ingredients together and press into the bottom of a 13×9” pan.  I used a potato masher to really press the crust down.
  3. Use a mixer to beat the “cream cheese” and milk. I used SO Delicious Lite Culinary Coconut Milk. Add in 1/2 of the Coco Whip, the powdered sugar and a splash of vanilla. Spread this over the graham cracker crust.
  4. Pour pudding over cream cheese layer.
  5. Chill.
  6. Top with the remaining Coco Whip.

We hope you love this as much as we did!

Chocolate Delight Bite 2

Coco Whip & Pudding Mix: Dairy Free Parfaits!


Coco Whip.

It’s like dairy filled whipped topping, but better. Thank you SO Delicious for making this AMAZING and SAFE food!

Our local grocery store just got it in and man, oh man… all three of us LOVE IT!

I’m using lots of caps y’all, because we are so thrilled!

A whole new world of recipes have opened up to us.

I’ve been all over Pinterest looking for new recipes to adapt.

Some of the recipes I found require pre-made pudding mixes.

Y’all know me.

If I can make it homemade, I would rather do that. Cheaper. Safer. ‘Nuff said.

Anyway, I found several recipes for homemade pudding mixes that don’t require powdered milk. :::Insert happy dance:::

I tried the one recipe that seemed right. I feel like I kind of have a spider sense when it comes to picking the best Pinterest option when I’ve pinned multiple different recipes.

And my Spidey sense was dead on, y’all.

This chocolate pudding is good!

Make a batch of Silk’s chocolate pudding.

Lately, I’m really big into making homemade mixes, putting them in a cute container and slapping on a reusable chalkboard sticker. I have a chalkboard pen that I use to write on my labels. I’m slightly obsessed, y’all!

In the past few days, I’ve made a brownie mix, homemade Nesquik powder, and homemade pudding mix. I also need to make more of our favorite vegan muffin mix. That jar is running low.  Oh, and yesterday I stocked the freezer with “homemade uncrustables” using store bought bread.  🙂

My point in all this is to simplify life. I get in the mood to make stuff and go for it. It’s nice to have a homemade brownie mix or pudding mix ready to go. And it makes me happy to see it in a cute jar.

Here’s some pics of some of my homemade mixes.

Pudding Mix

Top Shelf: Brownie Mix & Muffin Mix

Top Shelf: Brownie Mix & Muffin Mix

Homemade Nesquik. This would make a great hot cocoa. It's hard to mix with cold mix, but very yummy.

Homemade Nesquik. This would make a great hot cocoa. It’s hard to mix with cold milk, but very yummy.

My supplies:

  • The stickers and chalkboard pen are from Hobby Lobby.
  • The glass jars and the glass jar with a red lid are from Target.
  • The plastic containers are from TJ Maxx.

But I digress… back to the pudding parfaits.

I made the pudding I mentioned above and let it cool in the fridge for several hours.  Then I layered the chocolate pudding and the coco whip in a pretty glass.  I topped it with a strawberry.  I tried my hardest to make the layers pretty, y’all, but it was so messy.  And the batteries on my good camera are dead, so these are all iPad photos.  Oh well.  It works.

The Huzz and I loved the parfaits.  SG only liked the Coco Whip, not the pudding.  But she’s only ever had pudding once before.  She’ll get used to the taste and texture.  The Huzz polished her parfait off.

The verdict?  Delish!  And we will definitely make this again.

Basic Dairy Free and Egg Free Breakfast Ideas


These recipes will not knock your socks off due to creativity. They will probably not be shared all over Facebook. But, they are yummy, dairy free, egg free, and very budget friendly. That means these recipes are PERFECT for us.

Oatmeal: Told ya. Not creative. But healthy and safe. I buy a huge container of quick oats for around $2. Use a microwave safe bowl. Scoop 1/4 c of quick oats in the bowl and add 1/2 c almond milk (or any non-dairy milk or water). Microwave for approximately 90 seconds. Mix well and add desired toppings. I use a little bit of brown sugar and toss in frozen blueberries for SG’s oatmeal. For myself I only use brown sugar. The Huzz doubles this recipe and prefers to use water instead of almond milk. This is SO much cheaper than buying the pre-flavored packets at the store. And it’s just as quick to make! I use the Target brand because it’s cheaper and SG is fine eating it. Note: The basic recipe of how to microwave this recipe is on the back on the container. The recipe I used comes from that but the add on ideas are mine. I do omit the salt.

Cream of Wheat: Yummy, creamy, hot and sweet! My sweet Mom makes this with evaporated milk and it’s DELISH! However, canned food and anything dairy is outlawed in our house. I follow the basic directions on the back of the box, but use almond milk (not water!), omit the salt, and add sugar. I use a little more than 1/4 c sugar for the 4 servings recipe. I add the sugar when I add the milk and when it boils, whisk in the cream of wheat. The key is to whisk and stir the entire two and a half minutes once the cream of wheat is added. I hate lumps in my cream of wheat. I know the sugar isn’t that healthy, but it’s soooo good!

Pancakes: I’ve tried several different homemade pancake mixes. Some were good, some were blah. Then I found this recipe from Once a Month Mom. We LOVE it! The best part is, the recipe makes a giant batch of dry mix, which means I just have to add the wet ingredients when I want to make pancakes. So convenient! Click to here to see the recipe from Once a Month Mom. I adapted the recipe to make it dairy and egg free. Here are the changes I made:

  • Use non-dairy milk instead of cow’s milk
  • Use safe margarine or vegan buttery sticks instead of butter
  • Use one cup of pre-packaged natural applesauce for the egg

image These pancakes taste “normal” to us. You can always mix in a few safe chocolate chips or frozen blueberries to spice it up a bit. These freeze beautifully. We always have leftover pancakes, which is awesome for those mornings when I’m exhausted and need an easy breakfast for SG.

I also shared links to two great vegan recipes in my “Vacationing with Food Allergies” post. Click here to read it and find the links to blueberry muffins and banana bread. They are delicious and also freeze well.

Mealtimes with special diets can be challenging, but over time, it does get easier. Do you have any yummy dairy free and egg free breakfast ideas to share? Please do!