berry-chocolatey custard.


Craving some dark-chocolately goodness? Give this a go! I have attempted this recipe a few ways and have now nailed it according to my colleagues. I initially made this as an icing for some sweet potato brownies and took the ‘leftovers’ to work for people to gobble up. Turned out that the custard was a stand-out and I’ve had recipe requests ever since!

In vegan recipes that require gelatine I substitute with agar-agar. This is a gelling agent which is derived from a South East Asian seaweed and can be found i most good health food stores (my awesome organic grocer orders it in for me). Agar-agar has no taste, nor odor and stays firm even when temperatures are increased.

1 tsp agar-agar powder = 1 tsp gelatine powder *NOTE that agar tends to set a little more solid than standard gelatine.

In order for the agar-agar to set, it will first need to be brought to the boil – setting will then occur once it begins to cool.

The recipes below creates two large, or four smalls serves.


  • 2 cups soy milk (cows milk for non-vegans)
  • 4tbs corn flour
  • 4tbs cacao powder
  • 1/2tsp vanilla extract
  • 1 cup fresh raspberries
  • 4tbs raw sugar
  • 1tsp agar-agar


  1. Mix all dry ingredients together (apart from the agar-agar) in a mixing bowl, then whisk in the soy milk and vanilla.
  2. Place mixture in a food processor, add the raspberries, then blitz until smooth.
  3. Transfer to a pot and place on medium heat – mix constantly to prevent clumping. As the mixture heats, add the agar-agar and continue to stir until it thickens.
  4. Place the custard into serving dishes prior to completely cooling, then place in the fridge to set.
  5. Serve with fresh berries and coconut chips.

One Comment Add yours

  1. I need to make this for my family, they are all custard addicts!


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