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Chocolate Pastry Cream - Vegan and Gluten Free

Pastry cream - silky, creamy, and outrageously decadent.

It can be used as a filling for cakes, pies, cream puffs, eclairs, and any number of delicious pastries, or even eaten by the spoonful if that's your mood.

Traditionally, Pastry Cream is made with milk, eggs, sugar, flour, cornstarch and vanilla.

Chef Benita has made ours vegan and gluten free, yet just as decadent as the original.

And of course, we've used our Amore di Mona Gourmet Dark Chocolate Bulk Bar to make our pastry cream a chocolate dream.

Chocolate Pastry Cream - Vegan and Gluten-free


2 cups hemp milk (nondairy milk)

1/3 cup sugar

½ tsp vanilla

1/8 cup safflower oil

¼ cup tapioca starch

¼ cup cocoa powder

4 ounces Amore di Mona dark chocolate (finely chopped)


  1. Mix tapioca starch, cocoa powder and ¼ cup of hemp milk together to create a paste.

  2. Pour the rest of the hemp milk into a sauce pan with the sugar, vanilla and oil. Bring to a simmer.

  3. Add paste to simmering milk, mix slightly and add chocolate.

  4. Mix till combined and thickened.

  5. Pour onto a sheet tray lined with plastic wrap and let cool for at least one hour.*

*or pour into whatever container you’ll be eating from and cool*

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