I made this a few weeks ago and am finally getting around to putting it on here…  We thought it was really good…although it was not terribly sweet so consider yourself warned and you can feel free to add more honey if you want. 🙂  Anyhow…it is a good, nourishing, GAPS legal snack that you could also have for breakfast…

GAPS Mexi-Chocolate Custard  (8-9 small ramekins, if memory serves me right…depending on how full you want to fill them)

3 c. full fat coconut milk

12 egg yolks

1/2 c. raw honey

1-2 T. vanilla (click here for a post on how to make your own)

1/4 c. cocoa powder

1-1.5 tsp cinnamon (depending on your own preferences)

I put everything in the blender to mix it together.  I had a hard time getting all the cocoa to mix in without being clumpy, so it took a little while to process smoothly.

I greased the ramekins with coconut oil, and poured in the custard.  Bake for roughly an hour at 350 degrees.  Since we have smaller kids who won’t eat as much, I had some filled less full.  For those smaller ones, I watched the baking time and I think it was closer for 45 minutes.

**Edit:  Oops, I forgot! I baked these in 9×12 Pyrex baking dishes with about 1″ of water in it so they didn’t burn.

Enjoy!

This post was shared at Butter Believer’s Sunday School; The Prairie Homestead’s Homestead Barn Hop; Real Food Forager’s Fat Tuesday; Cooking Traditional Foods Traditional Tuesdays; The Better Mom’s Mondays Link Up; Kelly the Kitchen Kop’s Real Food Wednesdays; The Tasty Alternative Allergy Free Wednesdays; GNOWFGLINS Simple Lives Thursday; Cultured Palate’s Tasty Traditions; Vegetarian Mamma’s Gluten Free Fridays;