Sometimes you find those special desserts, the ones that are actually dangerous for you to have in the house. You know, because you won't be able to stop eating them. 

Well.. this is one of those recipes for me, my husband too! We both can't resist and find ourselves at the fridge numerous times a day, to have juuust one more. Say hi to the Vegan Chocolate Custard Slice!

This recipe is sort of a merge between my Chocolate Custard Tart and Vegan Vanilla Slice, oh hey you can even throw my Vegan Chocolate Custard Pudding in that mix too.

The pastry adds a really crunchy flaky element and is what a traditional custard slice would have. It's all about balance right? and let me tell you it goes perfectly with the smooth chocolate custard.


  • 2 sheets of store bought vegan puff pastry, thawed


  • 1 cup unsweetened almond milk
  • 4 tbsp cornflour*
  • 2 tbsp cocoa powder
  • 1 cup canned full fat coconut milk
  • 1/2 cup rice malt syrup
  • 2 tsp vanilla extract
  • pinch of salt


  • icing sugar a optional 
  • vegan dark chocolate a optional


  1. Preheat oven to 180C (356'F) and line 2 baking trays with baking paper. Place one piece of pastry on each tray, place another piece of baking paper on top of the pastries, followed with another tray on top of each one. This will ensure that the pastry won't rise too much. You can also do this one at a time. Bake for 25 to 30 minutes or until golden and crispy. Let cool completely on a cooling rack. Cut each piece down to the size of a 20cm square pan.
  2. Line the 20cm square pan with baking paper. Make sure there's plenty of baking paper on the edges to be able to take out the slice when it's set. Place a piece of pastry on the bottom of the pan and set aside.
  3. .............................

for full recipes please see : amylecreations.com

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