Vegan Pot de Creme

If you want to make a dessert that is decadent and delicious, yet quick and easy for Valentine’s Day this year, these Pot de Cremes are the perfect option!  They also happen to be vegan although you would never guess by tasting them because they taste like they contain cream.  They come together in about 10 minutes and you could even make them the day before!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Ready in: 2 hours

Ingredients

• 2 cups Lily's dark chocolate baking chips
• 1 15 oz can Thai Kitchen full fat coconut milk (at room temperature)
• 3 Tbsp maple syrup
• 1 tsp pure vanilla extract

Instructions

1. In the top of a double boiler, heat the chocolate until melted completely.
2. In another bowl, whisk together the coconut milk, maple syrup, and vanilla.
3. Whisk the chocolate into the coconut milk until it is completely blended, then pour into 4 ramakins.
4. Place in the refrigerator until set, about 2 hours.
5. Enjoy!

*These can be made ahead of time, just cover them in the refrigerator.