Not exact matches
Or serve it
warm with
custard or
vanilla ice - cream.
I've also made Mincemeat Ice Cream by folding this mixture into just - churned
vanilla ice cream
custard, which is a great addition to a holiday dessert menu, even if doused with
warm chocolate sauce.
Let's start baking...
Warm Dairy Free Chocolate
Custard Smores Jars Yields: 6 - 8 servings, depending on jars Ingredients: 2 cups of So Delicious
Vanilla Coconut Milk 3/4 cup of granulated sugar 1/3 cup of cocoa powder 1 egg 1/3 cup cornstarch 1/4 tsp salt 1 tsp pure vanilla extract about 1 1/2 cups of graham cracker crumbs 30 - 36 standard size marshmallows Directi
Vanilla Coconut Milk 3/4 cup of granulated sugar 1/3 cup of cocoa powder 1 egg 1/3 cup cornstarch 1/4 tsp salt 1 tsp pure
vanilla extract about 1 1/2 cups of graham cracker crumbs 30 - 36 standard size marshmallows Directi
vanilla extract about 1 1/2 cups of graham cracker crumbs 30 - 36 standard size marshmallows Directions: 1.
Scented with the
warm, woodsy notes of cardamom and a hint of
vanilla, the
custard is deceptively rich despite its low milk - to - cream ratio.
It tastes amazing when served
warm with some
Custard Sauce or even
Vanilla Ice - Cream.
Serve it
warm with either
custard sauce or whipped cream or
vanilla ice cream.
To make the
custard, blend the cashews, lemon, honey, gently
warmed coconut oil (do not use microwave),
vanilla, sea salt (if using).
Serve
warm with an ice cream, double cream or
vanilla custard.