My daughter and I made this chocolate custard one evening to bring to a friend’s the following evening. The next morning, my daughter’s bright face came down the stairs excitedly declaring, “Chocolate custard for breakfast!”
I covered my laugh and reminded her we made it for dessert that night. No chocolate for breakfast.
She replied, “It’s no fun when you can’t eat chocolate custard for breakfast.”
No fun indeed!
This creamy chocolate custard is rich while still being light and smooth. The perfect dessert for any holiday or gathering… or breakfast, if you prefer.
A recipe is a winner when it pleases both the pickiest eater and the gourmet taster. This creamy chocolate custard is a hit with both! It’s so amazing that they’ll never know it’s vegan!
Just a little maple syrup sweetens this delicious custard. Coconut milk, cashews and chocolate chips create the creaminess. Although, if you are inclined towards the raw, I have made a second recipe I will include in a new post!
This recipe also contains raw cacao. Cacao is unadulterated chocolate and is more nutritional because it isn’t overly processed. Raw Cacao is a great source of magnesium, iron and antioxidants. It also provides fiber! I love Navitas Organic Raw Cacao powder (you can buy on amazon or even subscribe and save).
This tends to be in rotation for dessert at our holiday gatherings. It is particularly fabulous because it must be made a day ahead. Less work means more time with those most important to you! Win-win, right?
Also, because this does not contain eggs, there is no need to bake. After heating a few of the ingredients on the stove, blend everything together in a Vita Mix or with immersion blender and let set at room temperature until cool then refrigerate overnight to further set the custard.
This recipe is also very versatile. You can make it in individual dishes or a large custard dish to share. For a unique flavor, try adding peppermint extract, cinnamon and chili for Mexi-twist, powdered ginger, or rosemary for a gourmet taste. This recipe can be changed in so many ways. I’d love to hear what you try! Tag me @apothecarymary on social media when you make it!
Would you eat it individually or make a giant dish to share?
The individual sizes is great for portion control and look super cute. The large dish is easier to transport and utilizes less dishes.
Creamy Vegan Chocolate Custard
- 1 can full-fat coconut milk
- 1 cup unsweetened almond milk or any other unsweetened milk of choice
- 1 cup bittersweet chocolate chips dairy-free if sensitive
- 3/4 cup raw cacao powder
- 3 Tb maple syrup
- 2 tsp vanilla extract
- 1/2 tsp course sea salt plus extra for topping if preferred
- 1 cup raw cashews
- Heat milks and chocolate chips until it starts to boil. Let simmer for a minute or two until chocolate chips are mostly melted.
- Add everything to a blender and blend until completely incorporated. Pour into a large dish or several individual ramekins. Let sit at room temperature until cool then refridgerate overnight.