Dairy Free Chocolate Custard

Dairy Free Chocolate Custard

Nothing about making the move to nutrient dense paleo has left my tastebuds wanting. Sure sometimes I can't find a quick snack but I'm eating some of the best food I've ever made!

Last week I was on a mission to create a paleo custard recipe.  My first attempts were eatable but not mouth watering. My first success was a vanilla custard which will be featured in the September issue of Stepmom Magazine. Last night I had a sweet tooth and all the right ingredients to attempt a chocolate custard!

This custard doesn't set up super firm. I don't mind the slightly runny consistency. If you want a firmer custard, slowly add a little bit of arrowroot powder to the mixture in step 8. This will also speed along the process if you don't want to stand over the stove string for 20-30 minutes.

Ingredients:

• 1 can full fat coconut milk
• 1/2 tsp vanilla extract
• 2 TBS cocoa powder (unsweetened)
• 3 TBS honey
• 2 egg yolks
• cinnamon (optional)
• cayenne pepper (optional)
• arrowroot (optional)

Directions:

Don’t cheat or rush any of these steps. If you do, you won’t get great results!

1. Make a double boiler out of a large pan and a small pot. Fill the pan half full of water on the stove over low heat. Put the pot inside the pan.
 
2. Add the coconut milk, vanilla extract, and honey to the pot and heat it till it's hot.
3. Turn off your stove. Leave the pan and pot where they are.
4. In a heatproof bowl, whisk the egg yolks.VERY slowly, one tablespoon at a time, transfer the hot coconut mixture to the eggs, whisking constantly. You will curdle your eggs if you do this too quickly.

5. Transfer the mixture back to the cooking pot.

6. Turn the stove back on low and whisk in the cocoa powder.

7. Whisk lightly but constantly until the mixture thickens. This takes 20+ minutes. If you aren't getting the consistency you want you can slowly sprinkle arrowroot powder into the mixture. Only add about 1/8 tsp at a time. 
8. When you achieve a good consistency, strain the mixture through a fine mesh strainer into serving dishes. This will catch the clumps you likely didn’t even know you had.
9. Allow the custard to cool. 
10. Cover and place in the refrigerator overnight to allow it to fully setup.
11. Sprinkle with cinnamon and cayenne to serve.