This is one of the most decadent desserts I’ve made in a long time.
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)
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
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.
- 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
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.
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.
- 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.
Reader Feedback: Have you ever tried pots de crème? What’s your favorite chocolate dessert?