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<\/p>\r\nA few years ago, I was hosting a New Year’s Eve celebration. Nothing over the top, just the usual suspects coming to partake of a buffet style dinner, watch some Ryan Seacrest, and stuff ourselves with decadent desserts. My simple plan was foiled though, when the people started inviting other people, and the special requests started rolling in.<\/p>\r\n
It seemed almost everyone had an allergy, a sensitivity, or had excluded something from their diet. Now don’t get me wrong, I respect everyone’s needs and tastes. I do pretty well putting out an ingredient inclusive spread for dinner, but the dessert was a different story.<\/p>\r\n
I was given a laundry list of no-no’s. No gluten, no dairy, no nuts, no sugar! What kind of sweet treat has none of those things?\u00a0<\/p>\r\n
It took several practice runs, and playing with ingredients, but I managed to find the perfect balance of flavors and substitutions. A dessert so delicious that nobody would notice it was gluten-free, had not one drop of milk, no nuts, and no refined sugar.<\/p>\r\n
It was a hit with the diverse dietary crowd. In fact, it was so amazingly rich and tasty, that it’s become a common request among everyone.\u00a0<\/p>\r\n
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