A deep, rich and dark chocolate pot de crème is the crème de la crème.
If you are a chocolate lover, this dessert is an incredible way to impress your guests or family for a special occasion. The problem?
The typically French pot de crème is made with heavy cream, whole milk, lots of chocolate, egg yolks and sugar. Not that this is a bad thing. But, if you are cutting back on dairy and sugar, pot de crème may not be the first dessert you think of when you are craving chocolate. What if we want this dessert more often than only special occasions?
If you could make a deep, rich and dark chocolate pot de crème without dairy and sugar, would that pique your interest?
Good + Good for You
It’s been a few years that I have been making this version of chocolate pot de crème and it always gets rave reviews, praise and questions about the recipe. Then, most people shake their head in amazement when I tell them how it’s made–and what’s not in it. It’s so easy and unbelievably fabulous, you’ll never believe it calls for five ingredients you probably have in the pantry right now. And that it is also vegan and free from refined sugar.
First, the cashews need to soak for a few hours. Then, the softened cashews are blended with nut or plant milk, raw cacao, coconut oil and maple syrup. Once blended, it becomes a thick and unctuous pudding like consistency. But when it’s chilled thoroughly, it becomes a far healthier cousin to the traditional French chocolate pot de crème. It tastes exactly the same as the unhealthy version and, yet is equally as rich and thick.
All you need is a blender and a little time in the fridge as this recipe comes together in less five minutes. The next chocolate craving that hits, try making this contemporary spin on chocolate pot de crème.
I have yet to not blow people’s minds when I tell them it’s vegan and good+ good for you. And it’s fair to assume you will experience the same mind blowing reaction.
Chocolate Pot de Crème
This chocolate pot de creme may rival the real deal. It's so rich and dreamy, you'll swear it's made with heavy cream and loaded with sugar, but it's not. It's vegan and uses maple syrup as the sweetener and coconut oil is the ingredient that makes it thick and rich. Soaked cashews are the base and when they blend up, they become this magical thickener that acts like heavy cream. My guess is you'll blow people's minds with this dessert, so go ahead and give it a try.
- 1 cup organic cashews
- 1 cup plant or nut-milk almond, hemp, oatmilk, etc.
- 1/2 cup raw cacao
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla bean paste or vanilla
- Pinch pink Himalayan salt
- Cacao nibs garnish, optional
- Whipped creme or whipped coconut cream garnish, optional
In a high-speed blender, cover the cashews with water and let them soak for 2 hours.
Drain the cashews and put them back in the blender.
Add the nut or plant milk, cacao, coconut oil, maple syrup, vanilla and pinch of salt.
Blend to combine and then turn on the high speed component and let it run for at least 1 minute.
Stop the machine and scrape down the sides. Taste it and if there is any texture remaining, blend for a bit longer. You want it super smooth.
When it's smooth, pour the mixture into 6-8 ramekins, depending on how big they are.
Place ramekins in the refrigerator for 3-4 hours until solid and chilled through.
Serve with coconut whipped cream or whipped cream and maybe sprinkle a few cacao nibs on top for texture.