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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

Chocolate Pots De Creme (Egg-free!)

4.91 from 55 votes
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.
prep15 mins Chill time:3 hrs total3 hrs 15 mins
Servings:4

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
Course: Dessert
Cuisine: vegan
Keyword: Chocolate Pots De Creme
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?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. 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!

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

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

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

  5. 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!

  6. 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!

  7. 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! 🙂

    1. 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 🙂

  8. 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!

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