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
- Mix all dry ingredients together (apart from the agar-agar) in a mixing bowl, then whisk in the soy milk and vanilla.
- Place mixture in a food processor, add the raspberries, then blitz until smooth.
- 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.
- Place the custard into serving dishes prior to completely cooling, then place in the fridge to set.
- Serve with fresh berries and coconut chips.