Sunday Recipe: Dairy-Free Chocolate Custard

This week’s recipe is a Dairy-Free Chocolate Custard courtesy of K Sass!

Cococustard

A simple, no-bake custard that has a cheesecake like texture. I highly recommend using a strong flavored coconut oil such as Tropical Traditions Gold Label Virgin Coconut Oil.

Ingredients

  • 1 medium very ripe banana
  • 2 tbsp almond butter
  • 1/4 cup coconut oil, melted
  • splash vanilla extract
  • 2 tbsp cacao powder (can skip this for vanilla flavored custard that’s also very tasty)
  • Optional: freshly sliced strawberries

Directions

Food processor method:

  1. Add all ingredients to small food processor or Magic Bullet and process until thoroughly blended.
  2. Pour into ramekin or custard dish, cover, and chill in refrigerator for at least 1 hour until mixture has set and is firm, or 30 mins in the freezer for quicker consumption.
  3. When ready to eat, top with freshly sliced strawberries.

Hand-mix method:

  1. Mash banana with fork until creamy.
  2. Add almond butter, stir until well incorporated.
  3. Add melted coconut oil and vanilla extract, briskly mix using small wire whisk. (Use your muscles here to really smooth out the mixture with any remaining banana chunks.)
  4. Add cacao powder, whisk again until thoroughly mixed.
  5. Chill in refrigerator for at least 1 hour until mixture has set and is firm, or 30 mins in the freezer for quicker consumption.
  6. When ready to eat, top with freshly sliced strawberries.

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