This was an adaptation of my existing recipe for Brownie Batter Ice Cream. Someone asked me to create a recipe for chocolate ice cream that did not have dairy, soy, eggs, nuts or coconut. Since I am currently eschewing refined sugar, I had to make something I could eat, too. And as a result, this decadent chocolate custard was born.
But, it was supposed to be ice cream. I think I did not add enough oat milk, or perhaps I added too much cocoa powder. That's really OK, because sometimes it's the little mistakes in life that turn you onto really interesting things. So, if you want a chocolate custard that NO ONE will know has no dairy or eggs, this is the recipe for you. Like, if you had a pie crust and you wanted an awesome chocolate pudding for a chocolate cream pie, this would work great. And, once you have the ingredients in your hands, it is quite simple to make.
Oh, and just between you and me, cocoa butter is my new favorite fat. Seriously, this chocolate custard is so awesome, and I thank the cocoa butter for that.
1.5 cups oat milk
4 tbsp (48 mL) palm oil shortening
7 tbsp (98 mL) cocoa butter
5/6 cup cocoa powder
5/6 cup maple syrup
No, really, that's all that's in it. Make my oat milk. Be sure to give yourself overnight to soak the oats first, although the rest does not take very long.
Then,
pour 1.5 cups of oat milk into your blender. Melt the palm oil
shortening and pour it in there, too. Blend on high for 2-3 minutes,
until it looks like the oil has completely mixed into the oat milk. Put
the cocoa butter in a small pot to melt on medium. Once it has mostly
melted, add the oat milk/palm oil mixture to the pot. Once you've
incorporated that, add the maple syrup. Then, add the cocoa powder a
little at a time, whisking constantly. Once everything is mixed
together, you can turn off the heat. Return it to the blender and blend
on high until all lumps are gone. Pour into a container and refrigerate
until thick. Enjoy!
