Baked Chocolate Custard
Prep time: 
Total time: 
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. Place the chopped dates in a little container with 2 Tbsp water and place in microwave for 30 seconds to soften and set aside.
  2. 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.
  3. Place all the ingredients in a blender and process for 1-2 minutes until smooth.
  4. Scrape the sides and blend again for another minute.
  5. Pour the custard in champagne flutes or individual small porcelain ramekins.
  6. Chill in the fridge for at least one hour
Recipe by Cuisinicity at