A quicker, easier method, this yields a more pudding-like dessert – but it has all the rich chocolatey-ness you crave!
4 ounces semi-sweet baking chocolate broken into pieces
2 cups unsweetened vegan “creamer” or non-dairy milk
1/3 cup freshly brewed coffee (hot)
1 Tbsp. stevia-sweetened cocoa syrup, such as NuNaturals
2 Tbsp. tapioca powder
Place chocolate into a dry high-speed blender. Heat the creamer and coffee until very hot and pour over the chocolate. Let sit for about 3 minutes.
Add the cocoa syrup and tapioca powder to the chocolate mixture. Process until very smooth. Pour the mixture into a medium-sized saucepan over medium-low heat and whisk constantly for about 5 minutes. The custard will noticeably thicken. When it coats a spoon, you’re good to go.
Divide the mixture between the 6 custard cups. Let the custards cool for a bit before lightly covering and placing in the refrigerator to firm up and chill.
Don’t skip the coffee! It adds delicious depth and richness.
You can use semi-sweet chocolate chips instead of the bar. Try Lily’s Sweets vegan, stevia-sweetened baking chips.
This custard will not be as dense as the baked variety, but it’s just as tasty.