Share happiness with your special people on Valentine's Day with this healthy dessert.
This chocolate custard is 100% plant-based but creamy and satisfying. This recipe is easy to make, and itʼs the perfect dessert for a special meal with a bright red raspberry sauce! Or you could even eat them without the sauce, they're just as good. This recipe uses agar-agar, which is made from seaweed. Agar-agar is a fibre-rich food, so taken in combination with Fermented Green Papaya Enzyme, it helps promote your gut health and leads to an optimal physical condition.
6 cups 20 minutes + cool for 4-6 hours
- 50 ml Water
- 15 g Cornstarch
- 2 g Agar-agar powder
- 40 g Vegan dark chocolate (76% used this time)
- 20 g Cooking Coconut Oil
- 400ml Coconut cream (Canned)
- 200 ml Plant-based milk of choice (Unsweetened almond milk used this time）
- 50 g Unrefined coconut sugar
- Pinch of sea salt
- 1 tbsp Rum
- 12-15 raspberries
- 2 tbsp maple syrup
- 1 g Fermented Green Papaya Enzyme
Tips about ingredients
• Cornstarch can be substituted with kudzu starch or arrowroot starch.
• Raspberries can be used either fresh or frozen. If frozen raspberries are used, allow them to thaw naturally in the refrigerator before using.
• 1 tbsp＝15 ml
1. Hold the canned coconut milk over hot water to melt the coconut fat of inside, then shake the can well to mix.
In a small bowl, put 40 g Vegan dark chocolate and 20 g Cooking Coconut Oil, melt completely in a bowl over hot water, then mix well.
2. Place 50 ml Water, 15 g Cornstarch and 2 g Agar-agar powder in a pan and mix well. Then leave it for 5 minutes.
3. Add 400 ml Coconut cream, 200 ml Plant-based milk, 50 g Coconut sugar and pinch of sea salt to the pan in step 2 and place over medium heat. Mix well with a spatula to dissolve the coconut sugar.
Keep stirring constantly with a spatula, as the bottom and sides of the pan can easily get burnt.
When it gently begins to boil, reduce the heat to low. Then cook for 3 minutes. Meanwhile, continue stirring with a spatula.
4. Turn off the heat. Add the melted dark chocolate in step 1, add the rum then mix well.
Pour the chocolate custard quickly into glasses while it is still hot. Cool at room temperature to remove heat and refrigerate well about 4 hours.
1. Place all the berry sauce ingredients into a small bowl. Mash the raspberries with a small fork then mix well.
Put a lid on the bowl and leave it in the fridge for 30 minutes.
3. Mix well again before using and place on top of the chocolate custard.
Tips about Method
・Store in the fridge with lid for within 3 days.
Gluten-free × Macrobiotic recipe creator.
Living in the UK
My key cooking theme is 'Kenohi's Kitchen'. This means 'Everyday cooking makes you'.
Found out to have delayed gluten allergy in 2017 I started gluten-free arrangement cooking with plant-based food after overcoming Leaky Gut Syndrome through a medical diet. Completed Macrobiotic Cooking School LIMA Master Course, which was first established in Japan. Also completed the course PLANT-BASED NUTRITION at the University of Winchester. Pursuing healthy but delicious cooking with my foodie passion!
-Published on 1st February 2023