Chocolate Pots De Crème (Egg-free!)

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Chocolate Pots de Crème are a rich and decadent dessert, that reminds me of a cross between a chocolate mousse and fudge. It makes such an impressive treat for a special holiday!

chocolate pots de creme on white surface

Healthier Chocolate Pots de Crème

This recipe is inspired by a traditional version I tasted at a local bakeshop called Dolce Bakery. Traditionally, chocolate pots de crème feature heavy cream, semi-sweet chocolate, refined sugar, and egg yolks.

This healthier version is naturally sweetened with pure maple syrup, and gets its dairy-free creaminess from cashews. If you’ve ever tried my Vegan Chesecake or Vegan Queso, you know how authentic a dairy-free version can be!

pots de creme ingredients in blender

How to Make Dessert Set without Eggs

Instead of using egg yolks, this recipe uses coconut oil to help the chocolate pots firm up in the fridge. Coconut oil is solid when chilled, so don’t be tempted to substitute another oil in its place. (I do cover a few substitutions in the notes below the recipe, though!)

Benefits of Soaking Cashews

This recipe calls for soaked cashews for two reasons. First, soaking the cashews helps soften them up so they will blend more easily in the blender. You want a silky-smooth mixture!

pots de creme being filled

The second reason I like to soak cashews, is that it may help them digest better. In general, soaking nuts, like cashews, may help to lower their phytic acid content— which could prevent nutrient absorption.

This should make the nutrients in cashews more likely to be absorbed in your body!

showing texture of chocolate pots de creme

This dessert is incredibly easy to prepare in your blender (I use my refurbished Vitamix in these photos), so I hope it will be a big hit with whoever you share it with.

chocolate pots de creme with whipped cream

More Vegan Chocolate Desserts

If you are looking for more dairy-free and egg-free dessert options, I hope you’ll enjoy the following recipes, too!

chocolate pots de creme on white surface
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4.86 from 35 votes

Chocolate Pots De Creme (Egg-free!)

Chocolate Pots de Crème are a rich chocolate dessert, reminiscent of chocolate mousse-- only denser and more decadent. This version is dairy-free & egg-free to suit special dietary needs.
Course Dessert
Cuisine vegan
Keyword Chocolate Pots De Creme
Prep Time 15 minutes
Chill time: 3 hours
Total Time 3 hours 15 minutes
Servings 4
Calories 306kcal

Ingredients

Instructions

  • Drain and rinse the cashews well, discarding the soak water.
  • Combine the drained cashews, almond milk or water, coconut oil, cocoa powder, maple syrup, vanilla extract and salt in a high-speed blender, and blend until completely smooth and creamy. Stop and scrape down the sides, if needed, to make sure everything is mixed evenly.
  • Pour the mixture into 4 small dishes (each serving is roughly 1/2 cup), then place them in the fridge to chill until set, about 3 to 4 hours, or overnight.
  • Serve chilled, with coconut whipped cream, sliced strawberries, and/or shaved chocolate on the top, if desired.
  • You can make this dish up to 3 days in advance, but I recommend keeping the tops covered if you're going to make them more than 24 hours in advance. (That way the tops won't absorb any other flavors from your fridge.)

Video

Nutrition

Calories: 306kcal | Carbohydrates: 29g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Sodium: 80mg | Potassium: 288mg | Fiber: 3g | Sugar: 19g | Calcium: 48mg | Iron: 2mg
Nutrition info is for a single serving, but keep in mind these are very rich! You may only want to eat half at one time, or you may want to split them into eight 1/4-cup servings instead.

Recipe 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 or vegan.) As far as I know, no other liquid oil will provide the same results, but vegan butter substitutes that are solid in the fridge should work.
  • 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, for 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 sweetener, please share your results in the comments below.

If you try this recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience.

Reader Feedback: What’s your favorite chocolate dessert?

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Comments

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?

    Megan

    Sorry about that– the recipe has been updated!

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!

    Megan

    Sorry about that– the recipe has been updated!

    Chelsea

    This recipe is amazing and SO easy! Have already made it twice! Thanks so much!!

sara

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

    Megan

    Sorry about that– the recipe has been updated!

Paula

Looks yummy! How much coconut oil?

    Megan

    Sorry about that– the recipe has been updated!

jen

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

    Megan

    Sorry about that– the recipe has been updated!

Nat

Where is the coconut oil?

    Megan

    Sorry about that– the recipe has been updated!

Natalia

Does the recipe require coconut oil?

    Megan

    Sorry about that– the recipe has been updated!

Jen

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

    Megan

    Sorry about that– the recipe has been updated!

Katie

I don’t see any Coconut in the recipe…

    Megan

    Sorry about that– the recipe has been updated!

Denise Morton

what amount of coconut oil is used in this recipe?

    Megan

    Sorry about that– the recipe has been updated!

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!

    Megan

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

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! 🙂

    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 🙂

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!!!

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!

purelytwins

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!!

Sophia

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

    Sophia

    Also, would 6-oz ramekins work?

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.

Katie @ Produce on Parade

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!

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!

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

Melissa

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

Cuero&Mør

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!!

http://cueroandmorinspiration.com/chocolate-and-coconut-bites/

Jackie

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

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. 🙂

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!

    Jennifer

    Thanks for that suggestion as I am also trying to reduce sugar to a minimum!

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!

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!

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

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!

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~

    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!!

      Megan Gilmore

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

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!

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!!!

Vanessa

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!

http://cafecraftea.blogspot.com

Megan

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

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!!

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

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