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Chocolate Vanilla Pots de Creme, vegan and soy-free
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5 from 1 vote

Vegan Pots de Creme

These Pots de Creme, little pots of vanilla and chocolate flavored cream, are the perfect Valentine's Day dessert. Make this gluten-free, soy-free version.
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: French
Servings: 4 -6 servings


  • 1 cup raw cashews soaked for a couple of hours, then drained
  • 3/4 cup almond milk
  • 1/4 cup of the thick part of the coconut milk from a can
  • 2 tbsp extra virgin coconut oil
  • 1/2 cup bittersweet chocolate chips
  • 1/2 tsp espresso coffee powder
  • 1/2 cup maple syrup
  • 1 tsp pure vanilla extract


  • Add the coconut oil to the chocolate and the coffee in a bowl and melt over a double boiler until very smooth.
  • In a blender, blitz the drained cashews with the almond milk, coconut milk, maple syrup and vanilla until very smooth.
  • Pour out half of the custard into a large measuring cup or bowl and mix the remaining half well with the melted chocolate.
  • Divide the chocolate mixture among four or six very small ramekins. Top off with the vanilla mixture.
  • Using the back of a spoon or a popsicle stick, stir until you get a swirly look.
  • Place the ramekins on a tray or on a flat surface and refrigerate for at least four hours before serving.
  • Dust on some cocoa powder, if desired, before serving.