No Bake Vegan Chocolate Pot de Creme
This No Bake Vegan Chocolate Pot de Creme is made from just 4 staple ingredients. It's super creamy, rich, and quick to prepare. An everyday or entertaining must-have!
Servings 5 (4 oz) cups
- 1 1/2 cups full-fat canned coconut milk (if desired, you can use almond milk instead but I used canned coconut milk)
- 12 Medjool dates
- 1 medium avocado
- 6-8 oz chocolate, chopped (90% -- 100% cacao) (Lindt has a 90% cocoa Supreme Dark that is pretty good. You would need about 2 bars, chopped into pieces)
- 1/4 cup (or more) pure maple syrup (optional)
In a blender, combine the coconut milk, dates, and avocado. Blend on high until smooth and reserve.
In a microwave-safe bowl, melt the chopped chocolate in 30-second intervals, stirring in between intervals, until melted and smooth. Stir well!
Add the blended mixture to the melted chocolate and stir until obtaining a homogeneous mixture. Taste and stir in maple syrup, only if desired, for extra sweetness.
Pour mixture into 4-oz cups or jars and refrigerate covered for at least 4 hours. Serve topped with berries, toasted almonds, cocoa nibs, or shaved chocolate. Enjoy!
Storage: Store covered in the refrigerator for up to 2-3 days.
NOTE: The avocado and coconut milk add creaminess to the dessert; the dates and maple syrup are for sweetness; the 90% cocoa chocolate is the one the gives the dessert that deep/rich chocolate flavor.
TRY ALSO: our healthy and delish vegan raw salad!
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