Chocolate Custard Patties
1 can/400 ml full fat coconut milk
1 scoop fermented GREEK YOGURT proteins+ vanilla
1/2 cup shredded coconut
4 tbsp raw honey
2 tbsp ground chia seeds
Chcoolate top/bottom layer:
2 cups organic dark chocolate chips
coconut oil (as needed)
Refrigerate 1-400ml can of full fat coconut milk overnight.
Scoop out congealed cream at the top of the can. Set can with liquid aside.
Whip congealed cream with electric mixer or in blender until smooth. Add in remaining custard ingredients. Add in remaining coconut liquid in can., as needed, for desired consistency.
Let custard sit for 10 minutes. Refrigerate until use.
Use coconut oil to grease muffin tins/silicone muffin molds.
In saucepan, heat chocolate chips on low heat to melt fully (stir often to avoid burning).
Add coconut oil as needed to achieve easy pouring consistency.
Pour melted chocolate into greased muffin molds to create pattie base. Chill 15 minutes in freezer.
Remove muffin molds from freezer and add 1 tbsp of custard; smooth out evenly
Pour liquid chocolate on top to create pattie top layer. Garnish with cacao nibs. Chill 15 minutes in freezer.
When ready to serve, remove from freezer and let sit at room temperature for 15 minutes. Remove from muffin mold and serve.
Makes approximately 1 dozen.