Mocha Custard

DSCF4006.jpgI don’t even know whether to put this in the dessert or breakfast category. I will admit this is more for the parents than for your little people because it’s pretty rich but it can be made with dandelion as an alternative coffee. But you know what, sometimes having a treat for you is totally okay! It would also be great over a coffee cake (note to self: must make that recipe!) or on berries for a dinner party dessert.

Here’s how:

2 c cashew milk (or almond milk)

¼ block tofu

1.5 inch agar

¼ c arrowroot

¼ t vanilla bean

4 T cocoa powder

2-4 T maple syrup

1 double shot of espresso or ¼ c strong brewed coffee (or 2 T dandelion blend coffee alternative + ¼ c water)

In a saucepan place cashew milk and agar and simmer for 5 minutes until agar is dissolved. Disolve arrowroot in maple syrup and add to cashew milk on stove. Allow to simmer/thicken for a few minutes.

Place liquid mixture in blender or food processor and add remaining ingredients. Blend until smooth. Place mixture in jars or cups and refrigerate until cool and set.

It’s a great make-ahead item and will last for a week or two sealed in the fridge. (The top may solidify and bubble (which I rather liked, see image!) but just stir if you want the creamy look throughout.


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