This is not only a knee-knocking dessert worthy of a campfire story, it’s quite gruesome too. This Forbidden Rice Mousse is a horror-worthy end to your Halloween meal!
This wholesome chocolate dessert is simply made with chocolate chips, coconut milk, sweetener, vanilla and black forbidden rice. Cook it in your 1 1/2 to 2 quart slow cooker and thickens up a ton in the fridge.
Mine was runny before I put it into the fridge but still came out in a super-thick mousse. Make it thinner by using less rice, but again don’t be nervous that it’s not set up at all before you put it in the fridge.
Your little monsters will love it before and after they go trick or treating!
Vegan Slow Cooker Halloween Dessert: Gruesome Forbidden Rice Mousse
This is a wholesome chocolate dessert that’s simply made with chocolate chips, coconut milk, sweetener, vanilla and black forbidden rice. Nothing to be frightened of here, unless it eats you first.
Servings: 8 servings
Calories: 100kcal
Ingredients
- 1 14 ounce can full-fat coconut milk
- 1/2 cup forbidden rice use less to make thinner pudding
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
Instructions
- In a 1½ to 2 quart slow cooker, add all the ingredients 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
Nutrition
Calories: 100kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 25mg | Sugar: 7g | Vitamin A: 25IU | Calcium: 16mg | Iron: 0.3mg
rachel @ athletic avocado says
only 3 ingredients to make this??? heck yes!!!
Ash says
I think I’ll have to try this out with coconut sugar and cocoa powder in place of chocolate chips. Maybe a little coconut oil too. I’d like to use a cheaper rice like white or brown, but I’m not sure if brown would get the light and fluffy dessert texture that white would allow for. Any feedback anyone?
Alissa G. says
How far ahead can you make this? Or, how long can you keep leftovers, if there are any?
Kathy Hester says
I wouldn’t make it very far ahead because the rice can dry out.