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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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4.85 from 32 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



  • 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.)



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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So delicious and satisfying! Great recipes, thank you!

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)!!


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,


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?

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?


    Real butter can usually be substituted for coconut oil in most recipes.


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?


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. 😀

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.


This dessert is amazing!! Even my picky eater loves it!


If I want to make this a more milk chocolate version do I just add cocoa butter ?

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!!!


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!


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!!


These are so delicious! I love trying your recipes. They are always amazing.

Jennifer Gonnuscio

We love this recipe! We interchange almond milk for coconut milk (the canned milk makes it super creamy) and replace the maple syrup with honey. Thanks for sharing.


My friend made this for me and it’s so delicious!!! I look forward to making it at home. You’d never ever know it’s made with cashews.


Can I use Chocolaye flavored whey protein powder instead of Cacao?


Hi Megan,
I was planning on making chocolate pots de creme already and then this recipe appeared in my inbox. So excited to try this healthier version. Unfortunately, my husband doesn’t like coconut. Would you happen to have an alternative for the coconut oil for your recipe?
Thank you so much!


I made this but used stevia and torani sf vanilla bean syrup in place of the maple syrup. This was one of the best things I have ever had. I shared it with a couple of people that have a dairy allergy and they were going to be making it soon. Thank you!


Phenomenal! I used this as the base to my earthworm dirt cake, made your chocolate pumpkin cake (with a bit of added activated charcoal to darken the color) to crumble on top, and then strategically laid homemade fruit juice gummy worms across the top. My seven year old LOVED it and everyone at the party raved over the rich, delicious flavor.

Blair Jones

Remember to add the coconut nut oil!


Amazing!!! Best chocolate dessert ever. And I am not a vegan.


I love making this dessert! It has been a hit over and over again! Quick question though, you do not mention in the directions when to add coconut oil. I just add it with all other ingredients but I know sometimes it is drizzled in slowly after other ingredients have been blended. Thanks for your feedback!

    Megan Gilmore

    Sorry, this is an old recipe so I wasn’t as clear. I do just add it into the blender with everything else!


As always
This was delicious!!!
Followed directions exactly-except for the waiting for the three hours to chill 😂😂😂

Niomi Smith

You’ve out done yourself again! Delicious.
Thank you!!


Love love most of your recipes and thank you for sharing and all the work you do. I recommend you to everyone!
ps- haven’t tried this one yet but will for Vday and I will try with only 4 tbsp maple syrup and 2 tsp monk fruit to see how that goes and will let you know 🙂


OMG!!! This dessert was sooo easy to make and tasted absolutely incredible!! No one would ever guess this is a vegan dessert! So rich and creamy! Did this poured into 8 shot glasses topped with fresh raspberries for a beautiful decadent treat! A MUST try!!

    Megan Gilmore

    Ooooh, shot glasses are brilliant for this! Thanks for sharing; I’m glad it was a hit!


Thank you for making this egg free!!! Is there any subitution for the cashews? We are allergic to every nut except pecans and pinenuts? Thanks!!!

    Megan Gilmore

    Pecans could probably work, if you don’t mind that flavor in it! I think pecan + chocolate is always delicious.


oh this looks so delicious and that texture is amazing!


This looks so decadent! Would it work with other non dairy milks (oat or cashew)?

    Megan Gilmore

    Yes, I think so! The coconut oil and cashews give it thickness, so the liquid milk shouldn’t make too big of a difference. Let me know how it turns out for you!

Michelle williams

Delicious!! My son absolutely loved this! Creamy and decadent tasting. Thank you for a great recipe.


Really great recipe! I subbed the coconut oil for butter. It worked very well!

Courtney Sidor

These are amazing and so decadent


Made this for Valentine’s day, so good!! Wish I discuss it sooner. Delicious


Has anyone made this with roasted cashews?

Also I am allergic to cocoa. Any suggestions on substitutions?


I couldn’t eat it because I am allergic to chocolate, but my husband loved them. He couldn’t believe it was so healthy.

I’d be interested to hear of any flavor variations people have made. Thanks so much!

Also I used roasted cashews since that was all I had.


Unbelievably good. I substituted peanut butter for the cashews Andy was delicious. My GF and DF husband was over the moon


Sugar free success! I swapped out the maple syrup for about 4 tbsp of Swerve sugar free confectioners sweetener and it turned out delicious. You could add more I’m sure, but this tasted good to us. Thank you!


Oh my goodness. This is amazing. Made it today. I can’t say I know what crack is but I think it must be like these little chocolate pieces of heaven. Thank you so much!

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