This dairy-free Chocolate Pots de Creme recipe is easy to make with only 5 ingredients –dark chocolate, coconut milk, egg yolk, stevia, and salt, and is so creamy it melts in your mouth. So even though the name “pot de creme” is quite fancy, don’t be intimidated by this recipe!
My husband inhaled these and the boys enjoyed them too, in spite of their aversion to dark chocolate. I like this Paleo dessert because it relies on stevia as its primary sweetener and does not have any added honey. It can also work well for those on a keto diet if made with dark chocolate that is 80% cacao or more. Serve this dairy-free dessert after dinner or at the end of a family brunch.
Chocolate Pots de Creme
Ingredients
- 1 (13.5 ounce) can full fat coconut milk
- 2 egg yolks
- ¼ teaspoon vanilla stevia
- pinch celtic sea salt
- 4 ounces chocolate chips
Instructions
- Place coconut milk in a medium saucepan
- Stir in egg yolks, stevia, and salt
- Heat over medium-heat 5-10 minutes, stirring constantly
- Remove saucepan from heat
- Transfer mixture to vitamix, and add chocolate
- Blend on high for 30 seconds
- Transfer scant ½ cup of mixture into 6 half-cup ramekins
- Refrigerate overnight or for 8 hours
- Serve
This recipe for dairy-free Chocolate Pots de Creme is based on an award winning recipe by one of my favorite bloggers, Michelle of Nom Nom Paleo. Michelle is an amazing person and chef, and both she and her recipes are beloved and admired in the Paleo community.
Here are some of my other favorite healthy chocolate dessert recipes:
Like this Chocolate Pots de Creme recipe, they’re all super easy to make and incredibly delicious!
Martha says
I don’t have a Vitamix. Will my KitchenAid Artisan Mixer work?
Elana says
Martha, I haven’t tried that so not sure :-)
Helene says
Just made this recipe and they are setting in the fridge
I did lick the spoon and it tastes fantastic
Can wait until tonight
Making some meringues with the egg whites now
Such a joy to make your recipes
They All turn out fab
Thank you xx
Elana says
Helene, thanks for letting me know that all of my recipes turn out fab!
Ariella says
Can it be frozen to last a week and then placed in the fridge and go back to the creamy ideal texture?
Elana says
Ariella, I haven’t tried that so not sure :-)
Carlene says
There is milk here in San Antonio called a2.
Its cow milk with the enzymes changed so its more tolerable. I have drank it and have no problems with gas bloating or diorreah.
But its still milk.
Elana says
Thanks Carlene!
Claire says
Thank you for this wonderful recipe! I made a few alterations and thought you might be interested to know how they worked. I replaced the coconut milk with heavy cream (my son doesn’t like coconut) and I skipped the stevia (I don’t like the taste of stevia). I used 78% chocolate. The pots de creme were DELICIOUS!
Elana says
Claire, thanks for letting me know these were DELICIOUS!
Barbara Price says
Impossible to find but Oatley creamer (rather than Oatley Oat milk) is ideal for this recipe. I have subbed with Almond milk to great results. It’s the eggs that create the creamy texture.
Elana says
Thanks Barbara!
Hannah says
Hi Elana,
I love your recipes and have so much respect for the hard work you put into this site. I just thought I would make a pitch on behalf of those like myself for whom any amount of cane sugar is really overwhelming for the nervous system. It would be great to see recipes that use unsweetened chocolate chips (such as pascha), unsweetened cacao nibs, or unsweetened cacao powder paired with stevia or even something low glycemic like coconut sugar; I am wondering if there is some technical reason it is difficult to create such recipes. Thanks again for all you do.
Elana says
Hannah, thanks for your comment! I will keep that in mind and it to my list of requests :-)
Gretchen Stangier says
Has anyone used anything besides coconut milk or soy milk to make this? I’m allergic to both.
Elana says
Thanks for your comment Gretchen! I’d love to know that too :-)