Easy Chocolate Pot De Crème (Vegan)

Chocolate? absolutely Vegan chocolate? And better. Vegan Chocolate Pot De CrAndI just need that 3 ingredients and tastes like the real deal!? Now we’re talking!

Thanks to the magic of silken tofu (don’t knock it until you’ve tried it!), we’re bringing it to you. indulgence, Intensely chocolateycompletely Classic As for dessert Easy to prepare It’s like enjoying it. Perfect for impressing friends at gatherings, late night chocolate cravings (we get it) and beyond! Show us how!

Chocolate chips, silken tofu, vanilla, maple syrup and salt

What is the chocolate cream pot?

can of crAndI am a French dessert whose name, literally translated, means “pot of cream”. It is usually a custard-style dessert, which requires a combination of milk, cream and eggs, which are cooked and cooled to achieve a thick and delicious result.

Our vegan twist is quick and easy and has a texture that’s just like the real thing!

How to make vegan pot de crème

This version starts by mixing silken tofu with maple syrup, vanilla extract and a pinch of salt. The vanilla and salt are optional but really step it up a notch!

Then it’s time to add the melted dark chocolate…Whoah Yes. Isn’t he dreamy!?

Pour the melted dark chocolate chips into the blender with the creamy silken tofu.

After blending, divide the chocolate pot de crème into jars or glasses of your choice. Well, the bowl works too, but she’s so pretty in the glass. Then cool time for you And Dessert! Be worry free!

Transferring a chocolate pot de crème mixture to a dessert glass

Finally, after cooling, it’s time to enjoy! A dollop of coconut whipped cream and a sprinkle of berries is optional, but oh-so-elegant. Who’s ready for dessert?!

Chocolate pot de creme in small glasses with coconut whipped cream and fresh berries

We can’t wait for you to try this vegan pot de crème! This is:

very sweet
And so classic!

This is a delightful yet healthy dessert rich in iron and has some protein and fiber too! These bowls of delight are perfect for enjoying throughout the week or whenever a chocolate craving strikes. They’re also adorable, which makes them perfect for classy dinner parties, Mother’s Day, and beyond!

More Easy Chocolate Desserts

Let us know if you try this recipe! Leave a comment, rate and don’t forget to @ tag a photominimalistbaker on Instagram. Cheers, friends!

Close-up shot of a spoonful of chocolate pot de crème, coconut whipped cream and berries

Q. Time 1 hours 5 minutes

cooking time 5 minutes

total time 1 hours 10 minutes

serving 6 (~1/2 cup serving)

course dessert

cuisine vegan

Freezer friendly 1 month

Does it keep? 2-3 days

  • 12 ounce soft Silken tofu (Extract, we love the Mori-Nu brand)
  • 1/3 the cup Maple syrup
  • 1 teaspoon Vanilla extract (optional)
  • 1/8 teaspoon Sea salt (optionalto balance the taste)
  • 1 the cup Dark chocolate chips, melted (Make sure vegan-friendly if needed, we enjoy life)
  • In a high-speed blender, add the drained silken tofu, maple syrup, vanilla (optional), and salt (optional). Blend until smooth and well combined, about 30 seconds. Set aside.
  • Melt the chocolate chips over a double boiler on the stovetop, stirring occasionally, or in the microwave in 30-second increments. Once completely melted, add tofu mixture to high speed blender and blend until smooth – about 1 minute – scraping down sides as needed.

  • Taste and adjust, adding more maple syrup for sweetness if needed. Divide between individual serving cups or transfer to a large bowl. Refrigerate at least 1 hour and up to overnight (covered or uncovered) until completely cool and set. To serve, enjoy with coconut whipped cream and/or fresh berries (both optional).
  • Refrigerate covered for 2-3 days. It should freeze well!

*Nutrition information is a rough estimate calculated without optional ingredients.

Worship: 1 bhajana Calories: 216 Sugars: 29.3 g Protein: 4.7 g Fat: 13.5 g Saturated Fat: 7.2 g Polyunsaturated Fats: 0.9 g Monounsaturated fats: 0.3 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 5 mg Potassium: 139 mg Fiber: 4.1 g Sugar: 21.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 35 mg Iron: 5.9 mg

Source link