Whilst my husband is making these smoked salmon canapés as often as possible, my favorite from the Betty Crocker project is this recipe for chocolate pot de creme. If you’ve never had pot de creme before, it’s essentially like a thick chocolate mousse and can be quite rich. However, with no refined sugar or dairy, I promise that you’ll finish this feeling satisfied but not overfed.
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- 1 can full-fat coconut milk
- 4 scoops Sakara metabolism powder (can substitute 6 tbsp cacao powder)
- 1.5 tbsp plant-based butter (I used Monty’s, obviously)
- 2 tbsp coconut sugar
- 2 egg yolks
- 1/2 tsp vanilla
- Stir together coconut milk, metabolism powder, butter and sugar in a saucepan over medium heat until smooth.
- Beat eggs in a medium bowl.
- Gradually stir chocolate mixture into eggs.
- Mix in vanilla.
- Pour into small cups, ramekins or jars.
- Refrigerate overnight or until fully set.
When you’re ready to enjoy, garnish with desired toppings. I love it with a dollop of coconut yogurt and cacao nibs.
2 thoughts on “Chocolate Pot De Crème (Dairy-Free, No Refined Sugar)”
I knew I had to try this recipe when you first posted! I must have failed at the “beat the eggs” step because it didn’t set like I imagine it should. Did you use a stand or hand mixer? Mike convinced me to just use a whisk and I’m blaming him haha
I used an electric hand mixer. What coconut milk did you use? It has to be full fat, and if you used the “simple” version as I did, it really needs at least overnight but possibly longer. I ate mine a full 24 hours after making it because it wasn’t set in the morning, though it likely would have been if the coconut milk had guar gum to thicken it.