The Easiest and Creamiest Slow Cooker Vegan Filipino Champorado

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.

Tags: Recipe