Chocolate Pots de Crème

Chocolate Pots de Crème

Sometimes we’re just in the mood for chocolate. This Pots de Crème is thick and decadent, satisfying that chocolate craving. It’s a super simple recipe and really easy to whip up while still having that gourmet feel. I love prepping this and putting it in the fridge when I’m having people over for dinner, everyone’s always so impressed!

Yield 6 servings


4 cups coconut cream or full fat coconut milk (my favorite brands are Lets Do Organic and Trader Joes Coconut Cream)

1 cup cacao powder

3/4  cup maple syrup

2 tablespoon vanilla extract

1/4 teaspoon Himalayan pink salt


In a saucepan, mix coconut milk or cream, maple syrup and cacao. Whisk constantly, until mixture is about to simmer.

Remove from heat and add the vanilla and pink salt. Pour into serving cups and allow to sit in fridge overnight or for at least 12 hours.

Serve with a tiny dollop of coconut whipped cream (recipe below).

Coconut Whipped Cream


1 can coconut cream or milk, refrigerated overnight

1 tablespoon maple syrup


Using your can of coconut milk that has been sitting overngiht in the fridge, remove lid and  scoop out the fat from the top of the coconut can. Gently fold in maple syrup and stir until cream is whipped. Serve atop Pots de Creme!

5 thoughts on “Chocolate Pots de Crème

  1. MK

    Hello. I am new to this blog but have been LOVING your cookbook – it is amazing for those of us who thought we would never bake again after being told no more gluten, dairy, and sugar. Thank you!!! Unfortunately I am also sensitive to coconut. I know you say that I can sub almond milk for coconut milk in some recipes. Can I sub avocado oil for coconut oil or do you think that would throw things off? I know you do not use any oil in this particular recipe, but I wasn’t sure how else to ask a question. Thank you for your time!


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