Vegan Dark Chocolate Pots De Creme
Dark chocolate pots de creme are one of my favourite desserts. These are so creamy and rich, yet they're also light. They’re also normally so not vegan. Until now …
You will never be able tell that these products are vegan Pinky swear. Cross my heart and hope that 100 of these tiny mason cars full of heaven show up at my door. {Crossing my heart really hard right now}
*I just realized that I inadvertently admitted to eating more than one of these at once. Can we keep that a secret between just us?
There have been several evenings when my handsome man and I have sat next to each other with a vegan dark chocolate pot de creme and a regular dark chocolate pot de creme in front of us, alternating taking bits from each. We try to choose a favourite but they’re just too similar.
You will never be able tell that these products are vegan. It’s hard to even tell that slight difference when I’m eating them side by side so if you’re eating this on its own you’ll definitely never know it’s missing all the eggs and dairy.
Awesome reasons to go to your kitchen and make these right away:
- They’re super delicious ( I think I said that already)
- They’re healthy – no need to feel guilty about eating more than one
- They’re incredibly simple to prepare
- They take only 10 minutes to make (then they need to hangout in your fridge for a few hours to firm up)
- They can be served in adorable mason jars
- You can easily bring them to your neighbour in their cute little mason jars and be forever after known as The Best Neighbour Ever
The key to these pots de creme is to use silken tofu. DO NOT use soft tofu … trust me, you will be left with a funny taste.
Also, please don’t get all super crafty and add some coconut milk instead of the water. Please, I beg you not to do that. I did that once (thinking I was rather crafty) and it gave the whole batch an off taste that I couldn’t get rid of. →insert sad face←
And one more thing … pots de creme will only be as good as the chocolate you use. You will also love them if you use chocolate you love.
Now please, stop reading this and go and make them. And let me know when they’re ready … I’ll be right over!
- 4 ounces good-quality dark chocolate, shaved
- 1 ½ tablespoons sugar
- ½ teaspoon espresso powder
- ¼ teaspoon sea salt
- 1 cup (8 ounces) silken tofu – do NOT use soft tofu
- 1 tablespoon water
- Melt the chocolate in a small frying pan over low heat.
- As soon as chocolate melts, remove the pan immediately from heat. Be careful to not burn the chocolate. Sugar, espresso powder, and salt should be mixed in.
- Combine the chocolate melted, the water and the tofu in a blender. Blend the ingredients until well combined.
- Divide evenly between four ramekins (or mason jars) of 1/2 cup each. Refrigerate for 2 hours. Cover.
Comments
Post a Comment