The primary time I attempted chocolate pots de creme, I instantly declared it my new favourite dessert. It’s wealthy but silky, with one of the best chocolate taste. The normal model is made with melted chocolate, heavy cream, and eggs, however I discovered how you can make it style simply as scrumptious with out refined sugar.
As an alternative of utilizing dairy or eggs, this chocolate pots de creme recipe depends on cashews for creaminess and is of course sweetened with maple syrup. Whereas it won’t sound as decadent, the flavour is irresistible!
I’ve stored this batch measurement purposefully small as a result of it’s so wealthy. If you should make greater than 4 servings, you may simply double it. Serve it with contemporary berries or coconut whipped cream for a particular dessert that can impress your family and friends.
⭐⭐⭐⭐⭐ Featured Assessment
“What sort of witchcraft is that this?! That is so extremely scrumptious and decadent. Anybody would amazed that that is vegan; it’s each bit nearly as good as the normal model with cream and eggs. Thanks for creating and sharing this superb recipe!” – MK
Dairy-Free Chocolate Pots de Crème Substances
- Cashews. Use unroasted and unsalted nuts for one of the best taste. In comparison with different nuts, cashews are simple to mix and add a creamy texture to many standard dairy-free recipes, like cashew cheesecake and vegan queso.
- Maple Syrup. This pure sweetener pairs properly with chocolate and helps the combination mix easily.
- Coconut Oil. Since this dish must thicken when chilled, coconut oil is the right answer. (It’s stable at temperatures under 76ºF.) If you happen to’re not a fan of coconut-flavored desserts, use refined or expeller-pressed coconut oil. It has nearly zero coconut taste!
- Cacao Powder. I hold uncooked cacao powder within the pantry, because it’s much less processed than common cocoa powder. However both possibility ought to work for this recipe!
- Vanilla Extract. That is all the time a scrumptious addition to chocolate-flavored desserts.
- Milk of Selection. I exploit dairy-free milk for mixing, like almond or soy milk, however since we’re already utilizing cashews on this recipe, you possibly can additionally use plain water as swap. The dish will nonetheless be creamy!
Make Chocolate Pots de Crème with out Eggs
Step 1:
When you have time, soak the cashews in water for two to 4 hours. (This step is non-obligatory!) Soaking the nuts will make them softer and simpler to mix, but when we’re being trustworthy, I nearly all the time skip this step as a result of I don’t plan forward.
If you happen to do resolve to soak the cashews, drain them properly earlier than including them to a high-speed blender. Then add the milk, melted coconut oil, maple syrup, cacao powder, vanilla extract, and salt.
Safe the lid and mix till the cashews are pulverized, about 60 seconds. Cease and scrape down the edges of the blender, as cocoa powder tends to stay there.
Step 2:
In case your combination seems to be too thick (particularly when you skipped soaking the cashews) add a tablespoon or two of scorching water, and mix once more. That is additionally a good time to style the combination and modify the flavoring. If you would like a sweeter dessert, add yet one more tablespoon of maple syrup and mix once more.
When you’re pleased with the flavour and texture, pour the combination evenly into 4 small serving bowls. The serving isn’t large, since this dessert is so wealthy. I’d say every portion is about 1/3 to 1/2 cup every.
Clean the highest, then switch the bowls to the fridge to set for about 4 hours. (Or in a single day.)
Step 3:
While you’re able to serve, take away the chocolate pots from the fridge and high with whipped cream, chocolate shavings, and/or contemporary berries. I believe a tart berry, like raspberries, pairs completely with the wealthy chocolate taste.
Leftovers will be saved in an hermetic container within the fridge for as much as 5 days. Maintain them tightly coated, if attainable, for one of the best taste. (You possibly can doubtless freeze these for as much as 3 months, however we all the time eat all of them earlier than I can take a look at that concept.)
- ½ cup unsalted cashews
- ½ cup milk of selection (heat, if attainable)
- ¼ cup melted coconut oil
- ⅓ cup cacao powder
- ⅓ cup maple syrup (or extra to style)
- ½ teaspoon vanilla extract
- ⅛ teaspoon superb sea salt
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Non-obligatory Step: Cowl the cashews with 3 inches of water and allow them to soak for two to 4 hours. This may assist them soften, making mixing simpler. (That stated, I often skip this step as a result of I do not plan forward.) Drain the soaked cashews earlier than transferring to the following step.
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In a high-speed blender, add the cashews, milk of selection, melted coconut oil, cacao powder, maple syrup, vanilla extract, and salt. Safe the lid and mix till the cashews are pulverized, about 60 seconds. Cease and scrape down the edges if wanted to make sure every thing is blended evenly. Be aware: Utilizing heat milk or water will assist this mix simpler. Including chilly milk to coconut oil will instantly thicken the combination.
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Style the combination to be sure you’re pleased with the flavour. Typically I add an additional tablespoon of maple syrup for extra sweetness. If the combination seems to be too thick (particularly when you skipped soaking the cashews), add 2 tablespoons of heat water and mix once more.
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Pour the combination into 4 small dishes (every serving is roughly ½ cup), then place them within the fridge to sit back till set, about 4 hours, or in a single day.
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Serve chilled, with coconut whipped cream, contemporary berries, and/or shaved chocolate on the highest, if desired. You may make this dish as much as 3 days prematurely, however I like to recommend maintaining the tops coated if you are going to make them greater than 24 hours prematurely. (That method the tops will not take in every other flavors out of your fridge.)
Milk Be aware: I used soy milk within the photographs, however plain water will work, too! Use heat liquid when attainable to make the mixing course of a lot simpler. Coconut oil will thicken instantly when it comes into contact with chilly liquid, which makes the combination thick within the blender.
Coconut Oil Swap: If you happen to’re allergic to coconut, butter would more than likely work as an alternative to the coconut oil. (However the recipe would now not be dairy-free or vegan.) So far as I do know, no different liquid oil will yield the identical outcomes, however stable vegan butter substitutes ought to work.
Nut Substitutions: Different nuts *may* be capable to exchange cashews, however the outcome might not be as creamy. I used soaked hazelnuts in a special batch, and the outcome was far more fibrous than this creamy cashew model. (Don’t advocate!) Make sure to soak more durable nuts, like almonds, for a minimum of 8 hours to make mixing simpler.
Blender Be aware: I used this Beast Blender (affiliate hyperlink) within the photographs for this recipe. You can even use a Vitamix with a slender base, just like the 5200. I don’t advocate utilizing a blender with a large base, as you may want a bigger amount of ingredient to maintain it transferring. (You might have to double the recipe in that case.)
Energy: 306kcal | Carbohydrates: 28g | Protein: 5g | Fats: 22g | Saturated Fats: 13g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Sodium: 93mg | Potassium: 318mg | Fiber: 3g | Sugar: 18g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg
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