My son recently read a children’s book about Filipino food. At bedtime last night, he asked if I could make Champorado, a sweet chocolate rice porridge, for breakfast today. Why not? I would love to eat some too. I grew up eating Champorado and always LOVED it.
Now, I wanted my Vegan Champorado to be:
- easy to make –> brought out the slow cooker because who has time these days to stir a pot for 45 minutes?
- whole foods plant based –> sweet brown rice and almond milk
- low in fat –> no added oils or butter or coconut cream
- super creamy though –> I would use my little secret to make a Vegan “condensed” milk
- just sweet enough –> taste test!
The Easiest and Creamiest Slow Cooker Vegan Filipino Champorado (Sweet Chocolate Rice Porridge) Serves 4
The night before, place the following ingredients in a slow cooker (no need to grease the pot) and whisk well until incorporated:
- 1/2 tsp sea salt
- 1/4 c cacao powder
- 1/2 c your choice of sweetener, I used coconut sugar
- 4 c your choice of milk, I used almond
Then add:
- 1 c sweet brown rice
Mix and set for 8-10 hours on LOW. When it is done the next day, mix well and add:
- 1/4 c your choice of sweetener, I used coconut sugar
- 1/2 c to 1 c your choice of milk, I used almond (depending on the consistency you want: for thicker add less milk and for thinner add more)
Serve with Vegan “Condensed Milk” or “Thick Cream”
My secret are frozen bananas! In a high speed blender, purée together:
- 2 frozen bananas
- 1 c your choice of milk, I used almond
Garnishes (optional)
- more coconut sugar or your choice of sweetener
- cinnamon, optional
Now mix it all up and ENJOY!
Filipinos love the contrast of sweet and salty and Champorado is traditionally served with tuyo (dried fish). I grew up eating it with bacon crumbles too. I didn’t have tempeh bacon or another Vegan option on hand, but let me know if you try something salty with it. We enjoyed it as is.
That looks soooo (to the tenth power) good. oh my goodness.