Baked Chocolate Custard
Serves: 10
*or ½ cup cooked lentils from scratch
  • 6 oz coconut milk (unsweetened)
  • 5 pitted medjool dates,chopped + 2 Tbsp water
  • 12 oz organic silken tofu (soft), not drained
  • ½ cup canned black lentils, rinsed and drained*
  • 8 oz dark chocolate (60-70% cocoa)
  1. Preheat the oven 350 F.
  2. Place the chopped dates in a little container with 2 Tbsp water and place in microwave for 30 seconds to soften and set aside.
  3. Break up the chocolate into pieces and place in small microwavable measuring cup and heat in microwave on high for 1-2 minutes only, stir well until smooth and proceed.
  4. Place all the ingredients in a blender and process for 1-2 minutes until smooth.
  5. Scrape the sides and blend again for another minute.
  6. Pour the custard in individual little baking cups or small porcelain ramekins (2.5 oz).
  7. Place the filled cups on top of a cookie sheet and bake in preheated oven for 10-12 minutes.
  8. Let cool and serve warm or at room temperature.
Recipe by Cuisinicity at