Black sesame has been showing up in Chinese desserts for centuries. Centuries. And somehow it never made its way into the mainstream paleo world, which is honestly a shame, because roasted black sesame paste stirred into a chocolate custard is one of the deepest, most complex flavor combinations I have put in a ramekin. It is nutty and earthy and slightly bitter in a way that makes the dark chocolate taste even more like dark chocolate. Then you drop some honey-candied walnuts on top with a hit of five-spice, and you have something that feels genuinely special without being fussy. No grains, no dairy, nothing artificial. Just whole ingredients doing serious work together.
Nutritional Benefits
Black Sesame Paste
- One of the richest plant sources of calcium around, which matters if you are dairy-free and not getting it from the obvious places.
- Packed with sesamin and sesamolin, lignans with real antioxidant activity that research links to supporting healthy inflammation levels.
- Provides a solid dose of zinc, iron, and magnesium, minerals that are chronically low in most people eating a standard American diet.
- The roasting process deepens the flavor and makes the nutrients more bioavailable compared to raw sesame.
85% Dark Chocolate
- High-percentage dark chocolate is a legitimate source of flavanols, plant compounds shown in studies to support cardiovascular health and healthy blood flow.
- Contains theobromine, a mild stimulant that gives you a clean lift without the crash you get from a sugar spike.
- A real source of magnesium, which most of us are running low on, and it shows up in our sleep, our stress response, and our muscle recovery.
- At 85% cacao and above, the sugar content is low enough to fit into a lower-carb paleo approach without derailing anything.
Egg Yolks
- The yolk is where all the nutrition lives. Choline, fat-soluble vitamins A, D, E, and K2, and healthy fats that your brain genuinely needs.
- Pastured egg yolks have a significantly better omega-3 to omega-6 ratio than conventional eggs, worth paying a little more for.
- They give this custard its silky, rich texture without a single drop of dairy or any thickeners or gums.
Walnuts
- One of the best nut sources of ALA omega-3 fatty acids, which support brain health and help balance out the excess omega-6 in most people's diets.
- Walnuts contain ellagic acid, a polyphenol with strong antioxidant properties, and preliminary research on ellagitannins in walnuts is genuinely interesting.
- A good source of copper and manganese, two trace minerals that support collagen production and bone density.
Chinese Five-Spice
- This blend typically includes star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seed, every single one of them has documented anti-inflammatory and antioxidant properties.
- Star anise contains anethole, a compound with antimicrobial activity. Cloves have some of the highest antioxidant values of any spice measured.
- It adds enormous flavor complexity without adding sugar, seed oils, or anything processed.
FAQs
Can I make these ahead of time?
Yes, and honestly they are better the next day. Make them the night before and keep them covered in the fridge. Just wait to add the candied walnuts until right before you serve so they stay crunchy.
Where do I find roasted black sesame paste?
Most Asian grocery stores carry it, and it is increasingly available on Amazon. Look for a version with just sesame seeds as the only ingredient, no added oils or sugar. Give it a good stir before you measure because it separates like natural nut butter does.
Can I use a different nut for the topping?
Absolutely. Pecans work beautifully with five-spice, and so do cashews. Just use the same method and keep a close eye on the pan because all nuts can go from candied to burnt in a matter of seconds.
What if my custard came out grainy or curdled?
That usually means the chocolate mixture was too hot when you added it to the egg yolks, or you added it too fast. A fine-mesh strainer before pouring into the ramekins saves most imperfect batches. If you strain it and it is still noticeably curdled, the eggs scrambled and you will want to start the custard base over.
Is this Whole30?
Not as written, because honey is not Whole30-compliant and neither is dark chocolate with any sweetener. But if you are just eating paleo, both are fair game in reasonable amounts.
Can I skip the water bath?
You can, but I would not. The water bath is what gives you that impossibly smooth, creamy texture instead of a spongy baked custard. It only takes an extra minute to set up and it makes a real difference in the final result.
If you make these, I genuinely want to see them. The color alone, that deep slate-black pooled in a little white ramekin with those glossy candied walnuts on top, is worth photographing. Tag me so I can see yours.
Ingredients
Instructions
Nutrition Facts
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