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.
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.
Preparation time: 5 minutes
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
1 tbsp coconut sugar (or more dates)
pinch of salt
pinch of vanilla
pinch of cinnamon
few drops of lemon juice (optional)
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