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
- 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
- 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.