Easy Chocolate Pot de Creme

Chocolate? Absolutely. Vegan chocolate? Even better. It’s even better. We’re talking!

Silken Tofu is a magical ingredient (don’t knock until you try it!) We’ve created a rich, chocolatey, and totally traditional dessert. It’s easy to make, too. This dessert is perfect for impressing your friends, satisfying late-night cravings (we understand), and more! We’ll show you how to do it!

What is Chocolate Pot de Creme

The French dessert is translated as and means “pots of cream.” It’s a custard dessert that requires a mixture of milk, cream, and eggs.

How to Make Vegan Pot de Creme

This version begins by blending silken Tofu, maple syrup, vanilla, and a little salt. Vanilla and salt can be added, but they are not necessary.

It’s now time to add dark chocolate melted… Oh Yes. She’s so dreamy, isn’t it??

Divide the chocolate pot de crème into your serving glasses or jars of choice after blending. Glass is the best choice, although bowls will work, too. It’s time to chill for you and dessert! Relax!

After chilling the ice cream, it’s finally time to enjoy. Optional but elegant: a dollop of Coconut Whipped Cream with berries. Are you ready for dessert yet?!

Ingredients

12 ounces soft silken Tofu (drained; we like the Mori-Nu brand)

1/4 cup maple syrup

1 tsp vanilla extract (optional)

1/8 tsp sea salt (optional, for flavor balance)

Enjoy Life dark chocolate chips (or other vegan-friendly brand)

Instructions

Add the drained Tofu, maple sugar, vanilla extract (optional), and salt to a high-speed blender. Blend for 30 seconds until well combined and smooth. Set aside.

The chocolate chips can be melted in a double boiler over the stove while stirring every so often or by using the microwave for 30-second increments. Once the chocolate chips are melted, add them to the blender and mix until smooth. This should take about 1 minute.

If needed, add more maple syrup to sweeten the taste. Divide into individual serving cups or transfer to a large container. It is okay to chill (covered or uncovered) until it has set. Enjoy as-is or top with Coconut Whipped Cream and Fresh Berries (both optional).

Cover and store in the fridge for 2 to 3 days. This should also freeze well.