Just a little maple syrup sweetens this delicious custard. It has the creamiest texture with coconut milk which can help boost energy if those levels are depleted after the holidays. We enjoyed this for Christmas dinner but it would be perfect for New Year's Eve or any holiday.
Also because this does not contain eggs, 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 refridgerate until time to serve.This can be made a day ahead for even easier entertaining.
This recipe is also very versatile. 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!
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 cocoa powder
3 Tb maple syrup
2 tsp vanilla extract
1/2 tsp course sea salt plus extra for topping if preferred
2 tsp agar agar powder
1/3 cup cashews (this can be omitted if you need nut-free, just add another 1/2 tsp of agar agar powder)
1. Heat milks, chocolate chips and agar agar powder until it starts to boil. Let simmer for a minute or two until chocolate chips are mostly melted.
2. 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 until time to serve.
Serve with orange or mandarin slices and coffee, hot mint tea, or crystallized ginger.
Question of the Day: What is your favorite flavor of chocolate bar?
I love sea salt and almond chocolate bars or a spicy chocolate bar with chili. My favorite all time chocolate bar is pink sea salt and goji berries but I don't think they sell it anymore.