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July 28, 2010

Strawberry Custard (Dairy Free/Nut Free)

This mixture reminded more of a light, creamy custard or yogurt consistency which is very different from the Rich Chocolate Fudge Mousse that I posted recently. No nuts in this recipe!!! It's very refreshing, and makes an incredible summer dessert or snack.

I'm still experimenting with Irish moss and while it can be a bit tricky, the textures you can achieve are astounding, and definitely worth looking into.

Strawberry Custard 
2 cups strawberries, halved
1 1/2 cups coconut water (or filtered water)
1/2 cup *Irish moss paste (optional - see below)
1/2 cup ground white chia seeds
3 drops Medicine Flower Strawberry Extract (optional)
pinch vanilla bean powder or 2 drops M Vanilla Extract
1 - 2 Tbsp grade B maple syrup (or your favorite sweetener)
pinch of sea salt
2 Tbsp melted cacao butter
1 tsp melted coconut oil
3/4 Tbsp psyllium husk powder (or 2T ground chia seeds)

Blend strawberries and water and pour mixture through a sieve. Transfer strained strawberries back to blender.  Add Irish moss, chia, extracts, agave, and salt and blend until creamy.

Shave cacao butter and melt with coconut oil in dehydrator or place over a bowl of hot water.

Add melted ingredients and pysllium to custard mixture and blend well. It should start to get pretty thick, but stay creamy. You will have to adjust this here to your liking. If too thick, add more water, if not thick enough, add more psyllium in small amounts and test. Mixture will thicken some in
refrigerator too.  Chill for several hours or overnight for best results.

Prep Tip: *Irish Moss Paste - Soak handful of moss in water in refrigerator 6 - 12 hours, rinse and replace water twice.

Rinse. Chop 1 cup of moss in small pieces. (Put any extra moss back into fresh water and refrigerate up to 2 weeks - change water daily)

Blend 1 cup soaked and chopped Irish moss with 2 cups water. Blend well, and frequently scrape sides of blender. Make sure there are no small pieces... be patient.  Refrigerate remaining paste for up to 10 days. (Works great on skin as a mask too!)

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kelli said...

mmm, i bet those were incredible! cute photo, too!=)

Rawfully Tempting said...

Thanks kelli!! Very light and yummy

Elizabeth said...

Bring on the nutless recipes!! We need more of them. Too many raw food desserts and such call for nuts. There are times when I want to limit them, so this is great!!

Rawfully Tempting said...

Nutless desserts are definitely a challenge, Elizabeth! can take this basic recipe and use different fruits and get the same results...

You could do an orange custard or banana custard, mango, papaya, coconut custard..yummmmm..I am going to try that when I get more coconuts!!!!!...only problem is you don't get a lot of meat in young right away, i'd add nuts for body...

I'll have to think about this, but surely you can make a variety of fruit custards using this recipe...

Rawfully Tempting said...

...I took this recipe and tried to make a nutless fruit tart and found I had to freeze it..not enough body to hold it together...the only thing I can think of adding more of, instead of nuts would be more cacao butter...but that will change the flavor too...Or more chia...but my stomach can only handle so much of it.LOL

Star Khechara said...

you can also use the remaining irish moss paste/gel to wash your hair with!

I have been doing this for years :-)

x Star Khechara

Rawfully Tempting said...

Yep..Star, I mention that in other posts..I CLEAN the walls of the blender and keep that in a different container. Also, when I'm using the paste (seems more like a gel to me too), I rub it on my hands, elbows and face. It makes a GREAT mask!!!! Thanks for the reminder!

Russell James - Weekday RAW Mini Course



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