Chocolate Rice Cream

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How about delicious creamy chocolate dessert that is at the same time healthy and nourishing? Isn’t that what we all want? This light vegan cream is an ultimate healthy dessert, made only with wholesome, plant based and nourishing ingredients. The Chocolate Rice Cream is refined sugar free, gluten free and darn delicious.

 

Honestly, I don’t even think of it necessarily as something that belongs in dessert, treats department. It can be considered a light meal so I sometimes even let my daughter have it as light supper or nourishing breakfast.

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First time I created something like this a few years ago, it was spur of the moment kind of thing. We just had lunch, my hubby and daughter wanted something sweet and of course, chocolatey, I had leftover wholegrain rice in the fridge so I thought of making some kind of chocolate cream with rice base. I threw in what I thought would go nicely together and there it was: super smooth, bitter-sweet chocolate deliciousness. And no way you could guess it was made of rice. Many times I’ve made it since, in different versions, even for dinner parties and no one ever guessed! Never, ever! Trust me, it is as decadent tasting as the heavy ones made with dairy, butter or egg base, with a difference that it will leave you happy and light, as opposed to feeling overeaten and in my case, nauseous. Also it’s super easy to prepare and made with only 5 base ingredients. It will take you 5 minutes to prepare. Ok, now I’m guessing you might be ready to give it a try.

Servings: 2
Preparation time: 5 minutes

Ingredients

1 cup cooked wholegrain rice
1,5 – 2 cups hazelnut milk (or some other plant milk, like walnut, almond, rice, oat)
1/2 cup roasted hazelnuts
3 tbsp raw cacao powder
3 dates
1 tbsp coconut sugar (or more dates)
pinch of salt
pinch of vanilla
pinch of cinnamon
few drops of lemon juice (optional)

Method

1. Place 1 cup milk, hazelnuts and dates in high speed blender and blend
2. When pretty smooth, add rice, cocoa, spices and another 1/2 cup milk
3. Blend again until very smooth
4. Add more milk if it’s too thick, coconut sugar or some other sweetener if needed and lemon juice.
You are probably wondering why lemon juice. I do this to bring out the flavors because it’s acidity will do just that. Be careful though, not to overdo it. It takes only 2-3 drops.
5. Serve in cups sprinkled with crushed roasted hazelnuts

Note: Find how to cook correctly wholegrain rice here.

And if you’re a chocolate lover, check out my homemade chocolate: Peanut Butter Chocolate Bark

19 comments

  1. Oh Maya this is a stunning Chocolate Rice Cream I’m absolutely in love with !!!
    Warm wishes and much love!
    Annelina

    1. Thank you sweetie:-))

      love
      Maja xx

  2. This sounds and looks fabulous!! Now I know what I’m doing next time I have leftover rice (and every time I have leftover rice!). Yum!

    1. Yayy! Thanks Jenn! I sure love it! Hope you will too! Wishing you a great day:-):-)

      Maja

  3. This is awesome

    1. Thank you so much Dee! I love this one. And thank you for visiting:-):-)

      M

  4. Hi maya

    I am going to give this a go such a long time since I’ve had creamed rice x

    DIANA x

    1. Thank you dear!

      I hope you liked it. This is by far my fav dessert cause it’s so light.

      Maja xx

  5. This is such a genious idea, Maya! This mousse looks so smooth, I absolutely love it!
    I love your blog in general, Maya, just wanted to say this 🙂
    Lots of love,
    Lynn

    1. Thank you so so much my sweet Lynn!
      Lots of love to you..

      Maja xx

  6. Hi Maya! Love hearing the story behind how you came up with this invention. And how good does the recipe sound!! I will be sure to try this. I like your 2-3 lemon drops tip – it’s true, a little bit of acidity completes the flavour… but i rarely put it in with chocolate. Will try that too 🙂 Much love, Sara

    1. Thank you my dear:-)

      this is one of my favorite desserts by far cause it’s so light that I can eat it practically as a meal;-) A let Klara do that sometimes: have it as breakfast or light supper. And I add lemon juice to pretty much everything, haha;-) Try it!

      Love,
      Maja xx

  7. Hi Maya, totally great to use Rice. I normally use pecanuts for my chocolate Pudding. The range of nuts is so big to add into a choc mousse, right? Will Keep in mind to try out the Rice Version. I love These Pictures of the cute jars. I made also one in different jar sizes and it Looks so pretty. xoxo Janine

    1. Thank you sweetheart!

      This is probably my favorite desert cause it’s so light…I also use other grains in combinations with nuts. And yes, I love how they look in the jars:-)

      Maja xx

  8. What can you substitute dates with please?Possibly raisins and if so how many would be equivalent of 3 dates?

    1. Hi Rachel!
      You can cut out dried fruit all together and sweeten with rice, agave or maple syrup. Or you can use raisins:-) I think it will work either way!
      All best!
      Maja

  9. Hi Maya! This mousse looks delicious!! Thanks for posting the recipe!!!
    Nina

    1. Thank you Nina!
      I hope you liked it!

      Maja xx

  10. Can you use quinoa instead of rice?

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