Vegan Pots de Crème is a delicious chocolate dessert. It comes together very quickly with only four ingredients. Serve it on date night, during dinner parties, and on Valentine’s Day. No one would guess it’s dairy-free! This super easy recipe from Jaji is vegetarian Laura Theodore is vegetarian and gluten-free.
I think you know by now that I am a chocoholic. I mean, what’s dessert worth eating if it’s not chocolate?
So that’s when I found Laura Theodore’s cookbook Jazzy Vegetarian: Vibrant Vegan Food That’s Easy and Delicious, the first recipe that caught my eye was the pot de crème. Creamy chocolate goodness that only requires four ingredients (four ingredients I already had on hand, might I add)? Sign me up!
I often like to have some chocolate after dinner and this dessert really satisfies my craving. Because it’s so easy to make, it’s great for an everyday dessert, but it’s perfect for special occasions, date nights, dinner parties, and of course, Valentine’s Day.
what Cream Jars?
Cream Jars A French custard dessert. The name translates to “custard pot” or “cream pot”.
It is traditionally made with eggs, cream, milk, vanilla and chocolate, so it is not very vegetarian friendly. Lucky for vegetarians, though, the eggs and cream can easily be replaced with tofu. No dairy needed!
what do you want
You only need four ingredients to make this delicious dessert!
- Vanilla nondairy milk
- brown sugar
- Vegan Dark Chocolate Chips
See recipe card for specific amounts.
Vegan Chocolate Chips
When buying chocolate chips, make sure you check the dairy content. Chocolate chips that were once vegan are hiding milk in the ingredients, so I always check, even if it’s a brand I’ve bought before. I like to use Enjoy Life or Pascha.
How to do yours Cream Jars
Here is the recipe Super Easy to make!
- First you heat the nondairy milk in a small saucepan over medium-low heat until it boils.
- Then you put the tofu and brown sugar in a blender and add the chocolate chips. Then you pour in the nondairy milk and process until it’s completely smooth.
- Next, you spoon the mixture into small dessert bowls or espresso cups and refrigerate for 4 to 24 hours.
How to serve you Cream Jars
Serve your pot de crème chilled in small dessert bowls or espresso cups.
Jaji is vegetarian
From this amazing recipe Jazzy Vegetarian: Vibrant Vegan Food That’s Easy and Delicious By Laura Theodore. This is 10m Anniversary edition of Laura’s iconic cookbook, and features 120 recipes. New features in the book include 25 new recipes and more food photography. Those 25 new recipes come from season 10 of Laura’s long-running PBS cooking show Jaji is vegetarian.
I love Laura’s recipes because they are easy to make and absolutely delicious, and there are so many amazing recipes in this cookbook! Who can resist almond biscuit bread, peanut noodles, quick lasagna rolls or double-chocolate cake? They’re all omnivore friendly, and they use inexpensive ingredients that can be found at almost any grocery store.
chapter Jaji is vegetarian included
- the right
- Enticing menu plan
- Lots of breakfast and smoothies
- Crispy muffins and quick breads
- Delicious starters and snacks
- Satisfying soups and sandwiches
- Sassy salad
- Perfect pasta
- Amazing main course
- Vegetable Delights and Sides
- Decadent desserts and drinks
This cookbook is a must have for anyone who wants to cook healthy and delicious meals easily!
This delicate, rich dessert is based on a recipe my grandmother often made. It was my favorite dessert when I was a kid, but it was packed with eggs and heavy cream. Here’s a fail-safe vegan version that faithfully reproduces the taste of grandma’s specialty. Served in small espresso cups, it provides an elegant finish to any fancy meal. Plus, you can make it the day before serving if you want—always a bonus when entertaining.
- ¾ the cup Vanilla nondairy milk
- 12 ounce Soft regular or firm regular tofu Lightly drained and cubed
- 2 teaspoon brown sugar
- 1 the cup Vegan Dark Chocolate Chips
Heat nondairy milk in a small saucepan over medium-low heat until simmering.
Place the tofu and brown sugar in a blender, then add the chocolate chips. Pour in nondairy milk and process until completely smooth.
Pour mixture into small dessert bowls or espresso cups and refrigerate for 4 to 24 hours. Serve cold.
Calories: 164kcal | Sugars: 15g | Protein: 6g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fats: 1g | Monounsaturated fats: 1g | Cholesterol: 0.2mg | Sodium: 57mg | Potassium: 144mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 150mg | Iron: 1mg