Chocolate Custard Cups

I made rich Chocolate Custard Cups that are practically fat free! Deliciously fragrant with orange zest and mildly sweetened with ripe banana and maple syrup. Light and simple to make!

Most custards call for a fatty ingredient in order to achieve the smooth texture and taste. Traditional custard has cholesterol heavy egg yolks and milk. Lighter, vegan versions have avocado or cashews – which is a delicious and great alternative. But, if you’re trying to reduce your fat intake — yes, even good fat has to be in moderation — then I just made the perfect custard!

My secret ingredient is Irish Moss. If you’ve never heard of it, I wrote a more detailed post about it for the Caramel Pudding recipe. But in short, it is an ingredient that everyone should have on hand in the fridge. It makes for wonderful desserts like pudding and custard, lends perfect texture to salad dressings without the need for heavy oils or nuts, and is also a great addition to smoothies as it is a collagen and mineral rich food. A neutral ingredient that lends no flavor or smell, just nutrition. Some ingredients should be seen and not heard, and this is a very obedient one at that!

Irish Moss is a seaweed that is harvested from the Atlantic coast of North America and Europe. It is often used as a thickener in raw foods. It is also the source from which carrageenan is made. Do not be alarmed. Irish Moss, in it’s raw unprocessed state, is a natural whole food ingredient with many health benefits. Carrageenan is a derivative of Irish Moss. It is chemically processed and should be avoided.

I order one bag of Irish Moss at a time from Amazon. It should smell like a fresh & pleasant ocean breeze. (If it doesn’t, send it back.)  Take approximately 2 cups worth of Irish Moss and rinse it well to remove the sand and debris. Soak it in filtered water for about 3 hours — although I have set it in the fridge for a day or so and forgot about it, it still came out perfect.

To a high powered blender like the Vitamix, or the Pasternak blender, add your 2 cups of rinsed and drained Irish Moss and 4 cups of filtered water. Blend on low until it starts breaking up, then increase speed to high until it turns to a smooth gel. Store in an airtight container in the fridge for 7-10 days. I have found mine stays fresh for 3 weeks with no problems at all. The freshness and quality of the original received package may play a role. For that reason, I store the unused portion — bag and all — in the fridge until I’m ready to make my gel.

Once you have your gel prepped, it’s just a matter of adding everything else to the blender and pushing the button.

Here’s my Chocolate Custard Recipe:

Add all ingredients to the blender and blend until everything is well incorporated and smooth. Taste and add more maple syrup if you want. Depending on how ripe your bananas are, you may not need to sweeten it further.

Serve garnished with optional coconut flakes, orange zest, and fresh orange slices because chocolate and oranges go so well together.

*You can optionally swap out the bananas in this recipe for 1 & 1/2 cups of other seasonal fruit like ripe cherimoya, mango, or young coconut meat.

 

Don’t be afraid of new ingredients. Once you try it, you’ll see how simple it is to incorporate Irish Moss in to your recipes and reap the many health benefits from it.

Eat to your health!

 

disclaimer: this post contains some amazon affiliate links. Every purchase provides a small commission that helps keep this blog running so I can continue sharing so many more great recipes with you. All opinions are my own. Rest assured, if I don’t love it, I won’t share it.

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