Chocolate pots de creme is a light and airy custard flavored with cream and chocolate. My vegan version has dark chocolate shavings, coconut cream, fresh blueberries and an additional delicious dollop of whipped coconut cream! You'll wish you had made a double batch, I hope you enjoy :)
Vegan Dark Chocolate Pots de Creme Recipe:
Yield: 6 Servings
Cook Time: 1 Hour
Ingredients:
- 2/3 Cup Coconut Cream
- 2/3 Cup Almond Milk
- ¾ Cup Dark Chocolate Bar, Chopped Small
- ¼ Cup Sucanat Sugar
- 1 Cup Soaked Cashews
- 1 tsp Vanilla Extract
- ½ tsp Sea Salt
- Cooking Spray
- *Garnish w/ Blueberries, Chocolate Shavings, or Coconut Whipped Cream
Directions:
1. First, soak cashews overnight or boil 4 cups water and then soak cashews for two hours in water, drain and set aside. Preheat oven to 300°F.
2. In a small saucepan, add cream, almond milk, and dark chocolate and heat over low. Stir occasionally until melted completely and then remove from heat.
3. Next, blend cashews in a blender or food processor and whisk in the sugar in a medium sized bowl.
4. Stir the chocolate mixture into the cashew and sugar bowl, slowly adding at first. Spray ramekins or baking dishes with cooking spray.
5. Pour the mixture evenly into 6 (4 oz.) ramekins or 4 (6 oz.) ramekins.
6. Using the water bath method, bake for 30 minutes until the ‘custards’ are set and jiggle slightly.
7. Let cool for about 40 minutes, enjoy!
Tips/Tricks:
- The water bath method is simply adding your ramekins into a large baking dish and then adding water to the dish, bringing it up about half-way up the side.
- Keep the pots de crème refrigerated after baking and serve chilled.
Click Link Below For Recipe PDF:
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