11/04/2020
Because it’s Easter and everyone deserves a little ‘Pot de Creme’ in their life, don’t you think? This incredibly delicious pot of goodness can be made both the regular way + vegan... recipes below! 👇🏻
FOR THE REGULAR VERSION
2 egg yolks
1 tin full fat coconut milk
2 blocks 2oz dairy free dark chocolate (I used Almond Butter and Puffed Quinoa Chocolate in the states)
1. Shave/slice the chocolate into thin strips�
2. In a small saucepan over medium-low heat, add the egg yolks and coconut milk and whisk until smooth, stirring constantly until thick and the mixture sticks to the back of the spoon�
3. Add to the chocolate and mix well until melted�
4. Pour into 3 or 4 mini ramekins and place in the fridge for a few hours to set�
5. Serve with a dollop of coconut cream and enjoy!�
6. OPTIONS: Try playing around with flavors like adding some cayenne pepper for a spicy twist or peppermint extract for a cool, minty sensation!�
FOR THE VEGAN VERSION
INGREDIENTS:
8oz silken non GMO + organic tofu
2 blocks dairy free dark chocolate (I used Salty Chocolate in the states)
1. Boil a medium sized pot of boiling water�
2. Add the chocolate to a bowl and place over the pot of boiling water until melted�
3. Throw the chocolate and the tofu into a food processor until smooth�
4. Pour into 3 or 4 mini ramekins and place in the fridge for a few hours to set�
5. Enjoy!� @ Sydney, Australia