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filling - recipe vegan chocolate pastry cream filling

Vegan Chocolate Pastry Cream Recipe Made with Almond Milk

All Purpose Veggies
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Prep Time 30 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 2 cups
Calories 461 kcal

Ingredients
  

Instructions
 

  • In a heavy bottom saucepan or a deep skillet, heat 3 Tbsp of coconut oil over pan until fully melted.
  • Stir in all purpose flour until dissolved. Cook for 1 min until hot
  • Add the almond milk and vanilla extract
  • Cook, constantly stirring, over medium-high heat for 5 minutes. The mixture will be thicker, but still runny.
  • Mix the dry ingredients (sugar, cornstarch, salt) in a separate bowl. Add to the almond milk mixture all at once and whisk until evenly mixed.
    **Pre-mixing the dry ingredients prevents the cornstarch from clumping when it's added to the hot custard mixture. so don't skip this step!
  • Continue to cook for 1-2 minutes, until the custard mixture forms ribbons when drizzled over the top.
  • Remove the pan from the heat and pour into a separate bowl.
  • Add chocolate chips of choice to the custard while still hot.
  • To use for filling, cover the bowl with a lid or plastic wrap and refrigerate at least 3 hours, or until cold. The mixture will thicken much more once it cools. and can be used to fill sweet breads, mochi and more.

Nutrition

Calories: 461kcalCarbohydrates: 69gProtein: 2gFat: 21gSaturated Fat: 17gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 14mgPotassium: 21mgFiber: 0.5gSugar: 50gVitamin A: 0.3IUCalcium: 11mgIron: 1mgZinc: 0.2mg***Net Carbs: 69g
Keyword almond milk, chocolate, custard, filling
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