Paleo Salty Chocolate Custard

Paleo Salty Chocolate Custard

These little things are amazing.  I can make a big batch of them right in individual mason jars and then I have simple portioned treats for the rest of the week!  It helps that they are so easy to make, just 5 ingredients in the blender, pour and bake, that’s it!

The original recipe I followed is called 3, 2, 1 Custard because it contains 3 eggs, 2 bananas and 1 can of coconut milk.  Together they have a banana bread flavor especially with a little cinnamon mixed in, maybe some walnuts and maple syrup on top.  But I wanted to play with those flavors just a little bit by adding some cacao powder and a little sea salt.  That banana flavor still lingers under the surface, but with more complex bitter chocolate notes and that lovely salty finish are predominating.

I love the taste and texture of coconut cream in recipes, though I don’t truly consider it a real food since it comes from a can and contains additives I’d rather not have in my diet.  Still, it is one of the ingredients in my kitchen that I try not to worry too much about.  My goal is to make this with a natural alternative like a thick homemade coconut milk, but I think this is a great jumping off point, especially for those less ambitious than me.

These make great little snacks, desserts or even breakfasts since they have a good boost of protein and fat to fill you up without a ton of sweetness that will only leave you with a sugar crash.  Enjoy by themselves or topped with any kind of topping you’d like.  They would be especially tasty with chopped fruit, slivered almonds, cacao nibs or a little touch of honey for those who like things a bit sweeter.

 

Ingredients
3 eggs
2 bananas
1 can of coconut cream
1/4 c cacao powder
1/2 tsp sea salt
Sprinkle of Maldon’s salt for finishing (optional)
 

Paleo Salty Chocolate Custard

Preheat your oven to 350F.

Just crack your eggs, peal your bananas and open your coconut cream, toss all your ingredients (except the finishing salt) in the blender and blend until smooth.  Once you turn it off, tap the blender pitcher on the counter a few times to get some of the bubbles out of it.

Paleo Salty Chocolate Custard

Set up your jars in pan with at least 1/2 inch of hot water poured in.  You have to cook these in a water bath to keep them evenly cooking all the way through and you want the water to be hot so it doesn’t suck up all the heat from the oven and slow down the custards from cooking.  I used 11 4oz jars and filled them about 3/4ths full.  You can also use larger jars for bigger portions, or you can try baking the whole thing in a large shallow dish.

Paleo Salty Chocolate Custard

Pour the blended mixture into the jars evenly.  No need to grease the jars since it doesn’t matter if they stick to the sides a little.  Put the jars in their water baths into the oven and bake for 45 minutes.

Once cooked all the way through, take the pans out of the oven and let the custards cool in the water baths.  Once cool, you can screw on the lids and refrigerate for later.  Sprinkle a bit of Maldon’s salt on top before serving for that extra salty bite.

Paleo Salty Chocolate Custard

yields about a dozen 2-3 oz portions, less if you use larger jars

Paleo Salty Chocolate Custard

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