Chocolate Pots De Crème (Vegan & Paleo)

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)
Serves 4


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.

Serve chilled, with shaved chocolate on the top, if desired.

5.0 from 6 reviews
Chocolate Pots De Creme (Vegan & Paleo)
Serves: 4
A thick and creamy chocolate dessert made with heart-healthy cashews and coconut oil.
  • ½ cup raw cashews, soaked 2 hours
  • ½ cup almond milk
  • ¼ cup melted coconut oil
  • ¼ cup cocoa powder
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of sea salt
  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.


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


61 comments to Chocolate Pots De Crème (Vegan & Paleo)

  • 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?

  • 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!

  • sara

    Hi – looks yummy but I don’t see how much coconut oil? Am I missing it?

  • Paula

    Looks yummy! How much coconut oil?

  • jen

    How much coconut oil? And when do you add it? This recipe sounds awesome!

  • Nat

    Where is the coconut oil?

  • Natalia

    Does the recipe require coconut oil?

  • Jen

    Could you comment on how much coconut oil to put in? Thanks!

  • Katie

    I don’t see any Coconut in the recipe…

  • Denise Morton

    what amount of coconut oil is used in this recipe?

  • 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!

  • 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! :)

  • 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!

  • Maura

    Just made it and it is amazing!! Thank you so much!!!

  • 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!

  • sounds wonderful! we love cashews and coconut oil with chocolate

  • 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!!

  • Tiffany

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

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

  • 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!

  • 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.

  • Oh my goodness. This looks incredible. It’s pinned! :) I love that it doesn’t have actual chocolate chips or chocolate bars in it :) There’s something simpler about just coconut oil and cocoa powder!

  • Colleen

    Looks great!! Can’t wait to try this.

  • 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!

  • 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!

  • Bianca

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







  • Melissa

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

  • Mmmm Yum!! Have to do it right now!! Vegan and Pelo mousse without avocado….love it!! :) Thanks for sharing!!

    In our blog we have a sweet but very healthy and simple recipe!! Check it out…you´ll love it!!


  • Jackie

    This was so easy to make. It was so good,

  • 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. :)

  • 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!

  • 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!

  • 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!

  • 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?

  • 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!

  • Nataly

    Could you please suggest how can I substitute for the nut free version?

    • Megan

      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.

  • 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

  • […] heavy and sweet.  My take on chocolate pots de creme is a layered affair that consists of a base of  this recipe which blends cashew nuts, almond milk, coconut oil, raw cacao and vanilla.  The original recipe […]

  • Kate

    Made this today with sprouted walnut butter (used 1/4 c). Smooth and DELICIOUS!!

  • 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!

  • 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~

  • Jennifer

    One word – AMAZING!

  • Laura

    Love this one. Served it at a party and these went first.

  • 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!

  • […] chocolate mousse from The Detoxinista is one of my favorite new recipes that we found. I find myself soaking cashews everyday in […]

  • 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!!!

  • Love this! I’m planning to make an adaptation of this recipe for my blog; would it be okay if I used your recipe? I would of course credit it to you and link it to your blog. Looking forward to hearing from you!


  • Megan

    This is probably a stupid question lol but should these be covered in the fridge?

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