Vegan Lindt Chocolate Rice Cream

Vegan Lindt Chocolate Rice Cream

So I haven’t posted for a couple of weeks, but I figure this recipe will make up for my absence! This recipe was modelled on one of my favourite childhood desserts- chocolate rice cream. The coconut cream makes this dish even more deliciously thick and creamy. Decadent hot or cold, this recipe is super easy and is a great way to impress people. If you don’t have Dark Lindt Chocolate, you can always use any good quality vegan chocolate, or perhaps even any Easter chocolate, providing you still have some left 😉

Ingredients

• 1 cup white rice

• 2 x 400 ml cans of coconut milk

• 2 ¼ cups almond milk

• 1 x 100gm block of Lindt Dark Chocolate (see note*)

• 1 Tbsp cocoa powder

• 3 Tbsp of 100% Maple Syrup

• 3 Tbsp of Agave

Method:

1. Place rice into a sieve and rinse under cold water until water runs clear. Transfer into a medium to large saucepan

2. Place Lindt chocolate  into a food processor and process until crumbly.  Put aside.

3. Add  almond milk and whisk cocoa into the rice. Slowly bring to the boil over medium heat, stirring frequently.

4. As the rice is beginning to slowly boil, add coconut milk and Lindt Chocolate and continue to stir until it has melted.

5. Once the mixture has reached boiling point, add the agave and maple syrup and stir thoroughly.

6. Reduce the heat  to low and cook for 30 minutes or until rice has cooked. Be sure to stir the mixture regularly to ensure it does not burn on the bottom. The mixture should be thick and ‘gooey’! If the liquid begins to evaporate, slowly add more almond milk and stir.

7. Serve hot or cold either on it’s own, or with fresh berries and ‘Whip it Good Coconut Cream’.

**Note:  Dairy Free (cruelty free and therefore vegan!) Chocolate varieties include Lindt Plain Dark Chocolate- 70% or 85% cocoa. Alternatively, all of the Whittakers dark chocolate range (available at Woolies or IGA)are dairy free.