Chocolate Pots De Crème (Vegan & Paleo)

This is one of the most decadent desserts I’ve made in a long time.

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This recipe is inspired by one of my family’s favorite small bakeries, which serves this rich, chocolate dessert. Traditionally, chocolate pots de crème feature heavy cream, semi-sweet chocolate, refined sugar, and egg yolks, but this healthier version is dairy-free and naturally sweetened.

This recipe also happens to be incredibly easy to prepare, requiring only a blender and a few minutes of prep time. The key to getting a thick and creamy consistency is the addition of heart-healthy coconut oil and soaked raw cashews, which also contribute satiating fat and fiber to this special treat.

Paired with antioxidant-rich cacao and pure maple syrup, this ultra-rich dessert is sure to please even the pickiest of palates!

Chocolate Pots De Creme (Vegan & Paleo)
Serves 4

Ingredients:

1/2 cup raw cashews, soaked 2 hours
1/2 cup almond milk
1/4 cup melted coconut oil
1/4 cup raw cacao powder or cocoa powder
1/4 cup maple syrup
1/2 teaspoon vanilla extract
Pinch of sea salt

Directions:

Drain and rinse the cashews well, discarding the soak water. Combine the soaked cashews, almond milk, melted coconut oil, cocoa powder, maple syrup, vanilla extract and salt in a high-speed blender, and blend until completely smooth and creamy. Pour the mixture into 4 ramekins, and place in the fridge to chill until set, about 4 to 6 hours.

Serve chilled, with shaved chocolate on the top, if desired.
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4.67 from 15 votes
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Chocolate Pots De Creme (Vegan & Paleo)
A thick and creamy chocolate dessert made with heart-healthy cashews and coconut oil.
Servings: 4
Author: Detoxinista.com
Ingredients
  • 1/2 cup raw cashews , soaked 2 hours
  • 1/2 cup almond milk
  • 1/4 cup melted coconut oil
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt
Instructions
  1. Drain and rinse the cashews well, discarding the soak water. Combine the soaked cashews, almond milk, cocoa powder, maple syrup, vanilla extract and salt in a high-speed blender, and blend until completely smooth and creamy.
  2. Pour the mixture into 4 ramekins, and place in the fridge to chill until set, about 4 to 6 hours.
  3. Serve chilled, with shaved chocolate on the top, if desired.

Substitution Notes:

  • If you’re allergic to coconut, grass-fed butter would most likely work as a substitute for the coconut oil. (But the recipe would no longer be dairy-free.) As far as I know, no other oil will provide the same results.
  • Other nuts may be able to replace cashews, but the result may not be as creamy. I used soaked hazelnuts in a different batch, and the result was very fibrous when compared to this creamy cashew version. Be sure to soak harder nuts, like almonds, at least 8 hours for easier blending and digestion.
  • I don’t use sugar-free substitutes, but if you have any success using stevia or another all-natural sweetener, please share your results in the comments below.

Enjoy!

Reader Feedback: Have you ever tried pots de crème? What’s your favorite chocolate dessert?

 

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

83 thoughts on “Chocolate Pots De Crème (Vegan & Paleo)

  1. Zia

    Yum! That looks delicious, Megan. Would love to try this recipe out although I am kind of confused because you mentioned coconut oil but, if I am not mistaken, it does not appear in the recipe?

    Reply
  2. Raluca

    Hi Megan,

    Looks really yummy! I have all ingredients on hand and I wanted to give it a try. Your notes mention coconut oil, but I can’t see the corresponding quantity in the list of ingredients…?

    Thanks! I love your recipes! So simple, so smartly combined!

    Reply
  3. Jennifer

    Hi! Haha, you’ve had lots of comments on the coconut oil! So I see it in the list of ingredients, but not in the directions. 🙂 I know you probably put it in the blender with everything else, I just wanted to make sure I’m right! Your recipes are AMAZING by the way, I can’t wait to try this one! Thank you for all you do!

    Reply
    1. Megan Post author

      Ahh, yes– it’s been one of those days. 🙂 I just updated in the instructions, so the recipe should be perfect now! LOL

      Reply
  4. Cindy S.

    This looks devine! I’m surprised this wasn’t for your cookbook! Comment: I know you’re busy with your little one & completing your cookbook but, could you do a post sometime (or even in the cookbook) about soaking nuts. I hear it about it all the time but never have soaked them. I buy both roasted and raw nuts depending on the nuts. I don’t know much about soaking and all the reasons and also any pre-cautions w/ soaking nuts (preventing mold, bacteria, etc.) I hope this makes sense. I know raw is better but I can’t always find raw. Do you even soak raw nuts to much on as a snack? Aren’t they mushy? Anyway, thanks for all you do!!! Much appreciated. Making one of your recipes later today! 🙂 Can’t wait for your cookbook! 🙂

    Reply
    1. Mina

      hi, Cindy. This is from one of raw food cookbook about soaking nuts:
      – put raw nuts in a glass bowl, cover them with water, under 1 inch.
      – you soak them in the room temperature, cover with cloth and leave for x hours. Time of soaking depends on sort of nut.
      – after x time you rinse the nuts a few time with fresh water, then drain
      – use them in a recipe or dehydrate for granola or anything else

      soaking time for nuts:
      – almonds 8-12h
      – cashews 2-2,5h
      – walnuts 4h
      – other nuts 6h

      hope that helps 🙂

      Reply
  5. Cindy S.

    Do you even soak raw nuts to “munch” on as a snack? Sorry for typo. Plus I added an extra “it” earlier – sorry. Guess I should proofread first!

    Reply
  6. Anny Liu

    Thanks for all the great recipes, Megan! I just had a question though, with all your raw and baked desserts, do you ever wonder if cooking food can help or hurt food’s nutrition? We’ve invented a new type of news at niaterra.com, where this week’s topic compares both perspectives on this topic. If you’re even somewhat remotely interested, you can look at it here: http://bit.ly/NQid0F thanks!

    Reply
  7. Emily

    Holy mother of yum! This looks so good I am soaking my cashews to make it tomorrow. Thank you for sharing- love your blog!!

    Reply
  8. Tiffany

    Made this today- so delicious. I added 1/2 avocado and tablespoon of chia seeds. Extra special wonderful treat. Thank you for sharing!!

    Reply
  9. Sophia

    I definitely want to try making this with stevia or truvia to make it trimhealthymama.com approved. Looks delicious! Thanks for the recipe. 🙂

    Reply
  10. Penny O

    I wish I had read this before coming to work…I could be soaking my cashews right now. Can’t wait to try it! Thanks!

    Reply
  11. Lori

    Would it be possible to use rosted cashews. I do not have raw and cashews are sorta expensive. What are your opinsions on using the roasted vs raw. Thanks.

    Reply
  12. Karine

    Hi Megan,
    by any chance would it be possible to use cashew nut butter instead of soaked cashew? If so, what quantity would you recommend? Thnak you in advance for the advice!

    Reply
  13. Kezia

    Coconut is king when it comes to mousse / chocolate pot desserts ! Great yo know cashews don’t need yo be soaked as long – I have been leaving the 6 hours + but sounds like I don’t need to!

    Reply
  14. Bianca

    This is an all-time fool proof recipe which I make often. I often serve it with dollop of real cream on top.

    CHOCOLATE AVACADO PUDDING

    3 RIPE AVACADOS
    1/2 TO 3/4 C COCONUT WATER (MORE OR LESS)
    1/2 C. REAL MAPLE SYRUP ( OR LESS TO SUIT YOUR TASTE)
    1 TBSP. REAL VANILLA (OR TO TASTE)
    1/2 C DARK COCOA POWDER (I USE GHIRADELLI)

    IN BLENDER PLACE PEELED AVACADOS, CHUNKED. POUR IN 1/2 C. COCONUT WATER.
    START BLENDING
    ADD VANILLA, MAPLE SYRUP, COCOA POWDER AND BLEND TILL REALLY SMOOTH, CREAMY.

    I PULSE, USE SPATULA TO SCRAPE DOWN SIDES (TURN BLENER OFF WHILE DOING THIS)

    CHILL FOR SEVERAL HOURS. SERVE WITH WHIPPED CREAM (OPTIONAL)

    ^GLUTEN/DAIRY FREE. SO GOOD FOR YOU ! BUON APPETITO

    Reply
  15. Melissa

    We made this earlier today and had it for dessert tonight. It was absolutely great! Thanks for the recipe.

    Reply
  16. Cadie

    Wow….this sounds and looks delicious! And I can’t believe how easy it seems, too! This is a must try for sure. I don’t know how you come up with all these great ideas, but I sure love it! Thanks, Megan. 🙂

    Reply
  17. Kate

    Made this today and it was delicious!! Taking a temporary break from sugar so I soaked three Medjool dates and blended in those instead of the maple syrup. AMAZING!

    Reply
  18. Lea

    So good!! Made this with friends who can’t have dairy and gluten.
    We didn’t have raw maple syrup on hand so we used raw honey to sweeten. Amazing!

    Reply
  19. Janna

    Made this on the weekend for my parents and aunty and they loved it. Nobody could believe it is vegan. I much prefer this taste to chocolate avocado pudding actually… or now I can interchange the two 🙂 Will definitely make it again!

    Reply
  20. Natalia

    I made this last night and used all the ingredients in the recipe. But soaked cashews overnight. It was absolutely delicious but didn’t come out as smooth, it was a bit grainy. I used food processor instead of blender – could that be why?

    Reply
  21. mj

    not that great….coconut oil forms little clumps when colling down while blended, didnt set well either,avo banana&coco much better combo then this!

    Reply
    1. Megan Post author

      Maybe you could try sunflower seeds? It would definitely affect the flavor, so you’d have to adjust the cocoa and sweetness to your taste.

      Reply
  22. Stef

    I replaced the cashews with Artisana cashew butter and the result was PERFECT! I also used carob which was great and stevia which was fine but will go a tad lighter with it next time. YUM x

    Reply
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  24. Becky

    Uhhhh…yum!!! Thank you for a wonderful recipe! We cut the sweetener in half since we aren’t too big on sweets and it was perfect!

    Reply
  25. Karen

    OMG! You are my hero now!
    I have been making these for a month now, they are wonderful! I use them as frozen fudge cups and my 14 year old loves them!
    I use cashews, pecans and almonds, soak. Double the recipe, throw the coconut oil in what ever form it’s in, throw it in my Nutribullet and shake every now and again until smooth. YUM! We pour them into dixie cups and freeze with a wooden stick stuck in and a piece of plastic on top.
    I can’t thank you enough for giving me an alternative to our ice cream fix and a great, cool, full of healthy fats treat when my boy gets home from school~

    Reply
    1. Karen Floyd

      Update- Only had about a tlbs of cocoa, so I added a healthy pea protein powder with it (to equal the amount of cocoa needed) and substituted 3/4 of the maple syrup with almond butter. WOW! A peanutty-chocolate-vanilla creamy yum!
      (I would have added banana but my son doesn’t like them. Would also taste FABULOUS with some added chocolate nibs!!)

      Purchased your book today~ can’t wait. Was diagnosed with Hashimotos this month, so looks like Paleo is the Plan for me. Thank you!!

      Reply
      1. Megan Gilmore Post author

        Thanks for your support! I hope you enjoy the recipes in the cookbook just as much!

        Reply
  26. Susanne

    My 11 year old son made this today. It was super easy and yummy! We made two substitutions, though. We used half a cup of almond butter and substituted 2T of maple syrup with 1/8t of stevia. So, it was 2T of maple syrup and 1/8t stevia for the sweetener. It was amazing!

    Reply
  27. Pingback: Decadent Dairy-Free Chocolate Mousse | Whole Food. Real Food. Good Food.

  28. Nancy

    Oh.my.goodness! Made these 2 days ago, and they are amazing! My husband and I both love them! (I’m also thinking I might add a little instant coffee into them in a future batch). I have more cashews soaking now to make it again. I am a Vitamix demonstrator and am telling everyone about these and your website in my show now! I’m always looking for healthy, easy, and amazing desserts, and this is one of them! I’m off to try your blueberry crisp for 4th of July since I just bought 2 lbs of blueberries at Costco. Can’t wait! I think I’m addicted to you and your blog now ;). Thank you!!!

    Reply
  29. Lisa

    Hi, I am doing a sugar free cleanse and was wondering what would you use as a substitute? Coconut sugar maybe?

    Thank you and I am so happy to have found your site!!

    Reply
  30. melissa

    yummy, didnt have time to soak so cashews only got 10 minutes, added avocado ,raspberry (fresh as) powder chia seeds, and cacao powder, so yummy! thank you

    Reply
  31. Colleen B

    These are A-MAZING!! Thank you. We put them in little cups with lids and I am going to let the kids take them in their lunch that way. It’s only like 5 spoonfuls…just perfect for a treat at lunch (where they have nuts)!!

    Reply
  32. Julie

    Hi Megan,
    Here’s a fan from Brazil! I hope you’re doing great.
    Since we cannot find pure maple syrup in Brazil, is there any viable replacement for it? Perhaps honey?
    Thanks so much,
    Julie

    Reply
  33. martha

    Hi there i made this but i substituted almond milk for coconut milk. It did not set.

    I don’t use dairy substitutes other than coconut milk. I will adapt with cream and see what I get.

    any tips out there for the coconut cream?

    Reply
  34. Marcy L.

    I love this recipe (chocolate Pots de creme), but my son is allergic to coconut…do you have a good substitute to suggest?

    Reply
  35. Rosana

    I made this for desert tonight and it is fantastic!! We loved it! Thank you Megan! And let me add that I LOVE your recipes! Every one I’ve tried has exceeded expectations and been delicious! Any chance you have a cook book coming out any time soon?

    Reply
  36. Sereina

    Love this recipe! I’ve made it several times with coconut milk as that’s what I had on hand and it turned out perfect. Right now I have some cashews soaking and will be doing it with the almond milk. So glad to have a go-to recipe for when I’m craving something rich and creamy. 😀

    Reply
  37. Sandra Mort

    OH, the pots de creme looks DIVINE. I’m not vegan, but wow. Have you tried making it with a less strongly flavored sweetener, though? Perhaps rice syrup or agave? Not sure how to sweeten it with fewer carbs, though.

    I’ve got a can of ultra rich and thick coconut cream from TJ that I think I’ll use instead of the cashews, which I don’t have, and the coconut oil, which can be finicky to blend without a better blender than I own.

    If it comes out nicely (which I anticipate), I think I’ll be making 2 ounce lidded jello shot cups full for the kids to take to school with lunches. Amazon has them for a very reasonable price and they’re sturdy enough to reuse if they remember to bring them home, but recyclable and cheap enough to not be upset when they don’t. It looks like I’d get 7 servings if I don’t tweak, but a lot more if I use the cream.

    Reply
  38. Lisa Goode

    Hi, I made this as per recipe but had no cashews so I used raw organic Almonds and substituted the maple syrup with agave nectar. It turned out great. Tasted just like the old Coconut Rough chocolate bars!!! Yummo!! Cant wait until my book arrives to try more recipes!!!

    Reply
  39. Colleen

    I know these are similar to your French Silk Pie, so I made this as is the first time, then added one of your awesome crusts to it the next time, they go quick. Thanks again for the recipes, one night I must have browsed your recipes too long because it kicked me out for like 24 hours haha!

    Reply
  40. Pattie

    This is the most scrumptious, ‘healthy’ dessert I have ever had! So creamy with just the right amount of sweetness. It is my go to dessert when we have other people over for dinner and I get requests for the recipe every time! I use coconut milk instead of almond milk because that’s what I have on hand. I’d give this a much higher rating than 5 stars if I could!!

    Reply

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