I subbed tofu for the eggs, coconut cream for the heavy cream, and I blended and chilled, and the texture was awesome – intensely chocolatey, velvety smooth and with a hint of spice. Healthywise, these cups are powerful so your dinner guests will thank you!
The cacao is a mood-booster, and a rich source of hard-to-acquire magnesium, while tofu is a source of eight essential amino acids, iron, calcium and a slew of minerals including copper, zinc and vitamin B1. Serve with coconut cream and fruit in elegant bowls or wineglasses to close your next elegant dinner party.
Vegan Chocolate Pots de Creme
- 1/2 cup cacao powder (I love this brand)
- 1/2 cup tofu
- 1/2 cup nut milk
- 1/4 cup maple syrup
- 2 tbsp cold-brew coffee
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp cayenne
- pinch of nutmeg and salt
Whipped Coconut Cream
- 1 chilled can Coconut Cream (I love this brand from Amazon)
- 1/4 cup vegan powdered sugar (You can substituted maple syrup but it will turn color to cream)
METHOD Blend the Pots de Creme ingredients, pour into a bowl and chill 4 hours. Serve into individual cups, dollop on whipped coconut cream and fruit. We also sprinkled vegan chocolate* curls! Enjoy!
*Ever wonder which chocolate bar brands are truly vegan? Wonder no more, I depend heavily and with great success on this PETA article: The Definitive Guide to Vegan Chocolate.