Prep: 15 mins
Cook: 1 hr 30 mins
Chill: 1 Hr
1¾ cups full-fat coconut milk, divided
1 T arrowroot
⅓ cup chocolate baking chips
¼ t vanilla
¼ t monk fruit powder
1 T cacao powder
Combine a ¼ cup coconut milk and the arrowroot starch in a small bowl and whisk until completely combined. Add it to the remaining coconut milk in a medium saucepan and heat over medium heat.
When the mixture begins to thicken, remove it from the heat and add all the remaining ingredients except for the eggs — stir constantly until the mixture is smooth and the chocolate chips are completely melted and combined. Once the mixture has cooled slightly, add the eggs and whisk well until they are completely combined.
Lay a canning rack or 4–5 butter knives* on the bottom of the slow cooker (so the ramekins don’t directly touch the bottom of the pot).
Place 4 ramekins on the rack or the knives. Be sure to position them in the centre so that their sides are not in direct contact with the slow cooker. This will prevent the custard from browning on the edges.
Distribute the custard mixture evenly between the ramekins, filling each about ½–¾ full.
Add enough water to the slow cooker to come halfway up the sides of the ramekins.
Place the lid on the slow cooker, and cook for 1½ hours on HIGH, until the centre is set but still jiggly. Remove from the slow cooker and cool to room temperature (about 1 hour), then place in the fridge to chill completely.
Top with coconut whipped cream and a dash of sea salt and enjoy! *Note: Please refer to the Slow Cooker Cooking Guide for instructions on how to use a canning rack or butter knives in a slow cooker.