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.
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.)