This week’s recipe is a Dairy-Free Chocolate Custard courtesy of K Sass!
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:
- Add all ingredients to small food processor or Magic Bullet and process until thoroughly blended.
- 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.
- When ready to eat, top with freshly sliced strawberries.
Hand-mix method:
- Mash banana with fork until creamy.
- Add almond butter, stir until well incorporated.
- 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.)
- Add cacao powder, whisk again until thoroughly mixed.
- Chill in refrigerator for at least 1 hour until mixture has set and is firm, or 30 mins in the freezer for quicker consumption.
- When ready to eat, top with freshly sliced strawberries.