I grew up eating a vegan diet and love sharing recipes that my family enjoys. I made this rich cacao custard the day after Christmas and it was a hit. My 4 year-old very much approved and kept telling me, “Mom, this is just too delicious”. My non-vegan husband also loved it…win win!
It is super easy and has just a handful of ingredients. I usually make my own vegan whipped cream for my desserts, but since it was the day after Christmas, I decided to make things super easy and use a plant-based, store-bought one called So Delicious Coco Whip. If you would like to know how to make your own vegan whipped cream, you can see my recipe here.
1 1/2 cups organic UNSWEETENED coconut milk. IMPORTANT NOTE. Make sure to only use the firm white part of the coconut milk. Do not use the leftover liquid in the can. I used 2 cans of this one to get enough of the creamy white part. Also, only use an unsweetened coconut milk.
6 tablespoons organic maple syrup. You can also use agave.
1/2 cup raw organic cacao powder.
2 teaspoons organic vanilla extract.
A pinch of sea salt.
Salted pistachios ( used for the topping).
Dark chocolate bar (used for the topping). I used this one.
Organic strawberries (optional for dipping).
PREPARING THE CUSTARD
Get ready! This is so easy!
Once it is looking super silky and smooth, you can remove the mixture from the heat and stir in the vanilla extract and pinch of sea salt.
Pour the mixture into small individual custard glass bowls. You can also use wine glasses as a fun alternative.
Cover and let sit overnight in the refrigerator so it can turn into a rich, velvety custard.
Right before serving, crush up your salted pistachios and dark chocolate. Top with the coconut whipped cream, and finish with a sprinkle of pistachios and chocolate. You can also add a strawberry on the side to dip.
Hope you enjoy this decadent vegan treat as much as my family did!