Thermomix Chocolate Custard
Dairy-free decadence, ancient thickener
Tapioca has been thickening desserts for thousands of years, long before Europeans arrived in South America and carried the cassava root back across the Atlantic. The indigenous peoples of Brazil had already figured out that this starchy tuber, once processed into pearls or flour, could transform liquids into silky, pudding-like substances without the need for eggs or dairy. It's a trick worth knowing.
This custard takes that ancient wisdom and applies it to modern convenience. The Thermomix mills the tapioca pearls, blends the cashews into cream-like smoothness, and cooks the whole thing to the precise temperature needed for the eggs to set without scrambling. The result is a chocolate custard that happens to be dairy-free—though you'd never guess it from the richness. The dates provide sweetness without refined sugar, and the cacao delivers that deep, slightly bitter chocolate note that separates real chocolate desserts from the merely chocolatey.
The cashews are the secret ingredient here. Raw and soaked briefly in the blending process, they contribute a cream-like body that makes this custard feel indulgent rather than virtuous. Sometimes healthy eating doesn't have to taste like penance.
Method
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1
Mill the dry ingredients
If using tapioca pearls, add them to the TM bowl with the cacao powder. Mill for 30 seconds on Speed 9 until fine. Skip this step if using arrowroot flour.
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2
Blend the base
Add cashews, dates, and water to the bowl. Blitz for 2 minutes on Speed 9 until completely smooth and creamy.
💡 The cashews should be fully incorporated—no gritty bits.
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3
Add eggs
Add the eggs to the bowl and mix briefly on Speed 4 to incorporate.
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4
Cook the custard
Cook for 7 minutes at 90°C on Speed 4. The mixture will thicken to a custard consistency.
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5
Pour and chill
Divide among 4 ramekins or glasses. Serve warm or chill for at least 2 hours for a firmer set.
Notes & Tips
Tapioca vs arrowroot
- • Arrowroot flour is simply pre-milled tapioca and works identically. Check the label—some brands contain preservative 220 (sulfur dioxide). If avoiding additives, mill whole tapioca pearls yourself.
Sweetness adjustment
- • Start with 50g dates for a subtly sweet, adult dessert. Use 80g if you prefer it sweeter or if your dates are on the drier side. Medjool dates give the richest result.
Cacao quality
- • Raw cacao powder is less processed than Dutch-process cocoa and retains more antioxidants. The flavor is more intense and slightly more bitter—adjust dates accordingly.
Serving suggestions
- • Top with coconut cream and cacao nibs
- • Add a pinch of sea salt flakes
- • Serve with fresh raspberries for contrast
- • Dust with additional cacao powder
Storage
- • Keeps refrigerated for 3 days. The texture firms up when cold—let sit at room temperature for 10 minutes before serving if you prefer it softer.