This has a lovely creme brûlée texture that is missing in the stovetop method so it’s well-worth giving it a try. If you’re in a hurry for chocolate, make the stovetop version.
4 ounces semi-sweet baking chocolate broken into pieces
2 cups unsweetened vegan “creamer” (or your favorite non-dairy milk)
1/3 cup freshly brewed coffee (hot)
1 Tbsp. stevia-sweetened cocoa syrup, such as NuNaturals
2 Tbsp. tapioca powder
Preheat oven to 325-F degrees. Place 6 (5-ounce) custard cups in a baking dish. You’ll also need hot/boiling water to add to the water bath for baking the custard.
Place chocolate into a dry high-speed blender. Heat the creamer or non-dairy milk until very hot and pour it and the hot coffee over the chocolate in the blender. Let sit for about a few minutes.
Add the cocoa syrup and the tapioca powder and process the mixture until chocolate is completely melted. Divide the mixture between the 6 custard cups. Pour hot/boiling water into the baking dish until water reaches about halfway up the side of the cups. Cover the baking dish with foil and bake for 25-30 minutes.
Remove dish from the oven and let cool slightly before placing the custard cups on a cooling rack. Let cool completely before covering cups with plastic wrap and putting custards into the refrigerator. They will firm up completely in a couple of hours.
Serve with vegan whipped cream or fresh fruit.
Don’t skip the coffee! It really adds depth and richness.
You can use 4-ounces of semi-sweet chocolate chips, too – such as Lily’s Sweets stevia-sweetened, vegan chips.