I made this decadent paleo chocolate custard yesterday as a birthday surprise for my mom – Happy Birthday, Mumsy! My friend EC came through in a mini-emergency last Saturday and made this for our paleo potluck dinner (after I sliced the corner off my finger using a mandoline and couldn’t make tropical macaroons). Aaaanyway, the custard was so dreamy that I was thinking about it all week. When you’re trying to stay strict paleo and staring down a chocolate craving, it hits the spot.
A word of advice on this one: try not to pound more than a small serving because as good as it tastes in the moment, you’ll probably end up feeling queasy within about 5 minutes (maybe because of the amount of coconut oil that makes this a rich treat). Trust me on this. I’ve done it twice and both times wished I had pumped the brakes and exercised this unfamiliar thing called portion control. I’m going to file that under “Lesson Learned” (along with the importance of mandoline safety).
Chocolate Banana Coconut Custard, from Fast Paleo
Serves 1 – just multiply the recipe for more people. The recipe calls for hand whisking, but you can also make this in a stand mixer, using a hand mixer, or in a food processor for a really smooth texture.
- 1 medium ripe banana
- 2 Tbs almond butter
- 1/4 cup coconut oil, melted
- splash vanilla extract
- 2 Tbs raw cacao powder (I used cocoa powder and it came out great)
- Mash banana with fork until creamy.
- Add almond butter, stir until well incorporated.
- Add melted coconut oil and vanilla extract, briskly mix using small wire whisk. (Use your muscles here to really smooth out the mixture with any remaining banana chunks.)
- Add cacao powder, whisk again and until thoroughly mixed.
- Chill in refrigerator for at least 30 minutes to allow coconut oil to set and thicken the mixture.
Eat as-is or top with berries, shredded coconut, chopped pecans – whatever you’d like!