It really doesn’t get much easier than this dairy-free Forbidden Rice Chocolate Mousse. Toss just 4 ingredients in your slow cooker in the morning and let it simmer for a few hours. Then transfer to the refrigerator to set-up and serve to guests! This genius dessert is by the vegan slow cooking master, Kathy Hester, and is from her new eCookBook, The Ghoulish Gourmet: A Bewitching Collection of Vegan Halloween Recipes.
Several weeks ago, Kathy shared her Creepy Bats and Cats Chocolate Graham Crackers with us. She’s also released several other sample recipes from The Ghoulish Gourmet, including:
Deviled Purple Potatoes- Harry Potter’s Pumpkin Juice
- Vegan Pecan Pumpkin Shake
- Swamp Monster Slow Cooker Jackfruit Gumbo
But if your still not sold, I can almost guarantee this Forbidden Rice Chocolate Mousse recipe will seal the deal. In typical Kathy fashion, it involves very little work with maximum flavor payoff.
And just in case you missed the details in my other post, The Ghoulish Gourmet possesses 25 vegan Halloween recipes along with helpful party-planning ideas. Plus, it’s an ebook, so you can get it instantly!
Special Diet Notes: Forbidden Rice Chocolate Mousse
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- 1 14-ounce can full-fat coconut milk
- ¼ to ½ cup forbidden rice (use less to make thinner pudding)
- 1 teaspoon vanilla extract
- ½ cup dairy-free semi-sweet chocolate chips
- In a 1½ to 2 quart slow cooker, add all the ingredients in the order listed and cook on high for 2½ to 3 hours.
- It will still be runny and the black rice will not be as soft as white rice would be in the pudding – it will be more al dente.
- Chill in the fridge for at least 6 hours, so the mixture thickens
9 Comments
I JUST got done making this. I put it in a cheap small slow cooker that only has OFF, LOW, and HIGH.
I put it on high for 2 hours, then when I saw it was separating (the oil in the coconut milk/chips), and I was afraid it would burn, so I turned it to LOW for another hour, hoping it would help.
I transferred it to another dish at the end of the 3 hours, and it’s still separated: oil, then a solid mass of rice and chocolate that is VERY thick!
I’m trying to let it cool on the counter for a bit and see if the oil will stir back in, but so far it’s not, and it’s cool enough to eat….a nice warm temp, almost room temp.
I must say, I’ve been taking a few bites, and it’s VERY good!
However, it’s not ‘runny’ like the recipe makes it sound it would be, but separated.
If I can refrain from eating any more, I’ll see what it does once it’s chilled.
Otherwise, I’m thinking I need to leave it on LOW next time.
I’m afraid to see how thick it will be once it’s chilled….the solid mass is VERY thick right now!
Thanks for posting the recipe, but if you have any suggestions on how I can fix the separation issue, please let me know!
Thanks, Suzie
Hi Suzie, that is very odd. What brand of chocolate chips did you use? I would personally cook on low, not high, since it is chocolate. That said, a good quality chocolate shouldn’t separate like that. Hopefully low works well for you! It should be quite thick, like the picture, once chilled. If you want it thinner, add a little more coconut milk.
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Looks great!! What could you use instead of coconut milk? I have a food intolerance to coconut (and dairy) so my options are limited!
I’m not sure Vicky. You might try pureed silken tofu or cashew cream.
Kathy is a genius when it comes to recipe development – and she’s a fiend for Halloween “stuff”, so this is perfect. I love the idea of combining rice and chocolate.
I agree, she is awesome! I’m always envious of people who are so good with creative holiday ideas!
What a simple yet spooky treat!! AND it can be made in a slow cooker?! You’ve got me sold!
I can’t get over how easy this is! and I bet it’s just as delicious