Chocolate "Custard" (Fast Recipe)
Melt one bag of dark chocolate chips (check the label to make sure they are DF) in a double boiler.
Place one container of silken tofu (cut into 1" chunks) in a blender and blend until smooth. Slowly pour melted chocolate over the top and blend until incorporated. Add 1 Tablespoon of Vanilla Extract and blend until smooth.
Serve with fresh berries on top.
Traditional Baked Custard
Preheat oven to 350 degrees.
Mix 1/4 cup Coconut Milk with 2 Tablespoons of Custard Powder (like Bird's) and set aside. You can also use arrowroot.
In a saucepan, add 1 3/4 Coconut Milk - bring to boil over medium heat, as soon as it starts to boil, remove from heat.
Stir in the Coconut/Custard mixture that you had set aside, along with 3 ounces of shaved bittersweet chocolate and 3/4 cup natural sugar.
Return to heat (low) and stir until it thickens. Remove from heat and stir in 1 tsp. vanilla.
Divide custard into individual custard cups and place in a deep baking pan. Fill pan with hot water to just 1/2 way up the side of the cups and bake 30 minutes or until set.
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