Chocolate Pots De Creme

Today at CRB Tech Reviews I’ll share with you a vegan and paleo recipe with chocolate flavour.

This recipe is about a rich chocolate dessert. By conventions, chocolate pots de creme require heavy cream, sweet chocolate, refined sugar, and egg yolks, but this vegan version is dairy-free and with natural sweetener.

Chocolate Pots De CrEme

This recipe is also incredibly easy to prepare, you will need only a blender and a few minutes of preparation time. The tips to get the thick and creamy consistency is the addition of heart-friendly coconut oil and soaked raw cashews, which also provides sufficient fat and fiber to this special treat.

The desert is paired with antioxidant-rich cacao and pure maple syrup. And this ultra-rich dessert is sure to please your kids even they are the pickiest of palates.

A thick and creamy chocolate dessert made with heart-friendly cashews and coconut oil.

For More>> Double Chocolate Nutella Cake

Here I share the recipe.

Serves 4

Ingredients:

1/2 cup cashews (raw), soaked for 3 hours
1/2 cup almond milk
1/4 cup coconut oil(preferably melted)
1/4 cup cacao powder or cocoa powder (either but raw)
1/4 cup maple syrup
1/2 tsp vanilla extract
Little bit of sea salt

How to proceed:

Drain and rinse the cashews, discard the soaked in water. Mix the soaked cashews, almond milk, coconut oil, cocoa powder, maple syrup, vanilla extract and salt in a high-speed blender, and blend until it becomes completely smooth and creamy. Pour the mix into 4 ramekins, and place in a fridge to chill until they are set, about 7 hours.

You have to serve them chilled, with chocolate pieces on the top, if wished.


Notes for help:

  • If you’re allergic to coconut and its products then grass-fed butter would also work as a substitute for the coconut oil. (But the recipe will not be dairy-free then.) As far as my knowledge, no other oil will provide the same results.
  • Other nuts might be able to replace raw cashews, but the result might not be as tasty and creamy. Once I tried soaked hazelnuts in a different batch, and the output was very fibrous compared to this creamy cashew nuts. Ensure to soak harder nuts, like almonds, for at least 10 hours for easy blending and digestion.
  • I don’t prefer sugar-free substitutes, but if you are okay with stevia or any other all-natural sweetener, please let us know your results in the comments below.

Enjoy and share!

Stay connected with CRB Tech Solutions for more recipes to come.

CRB Tech WordPress

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s