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Our Dairy Free and Vegan Dark Chocolate Pots de Creme sound fancy, but really… it’s just a fancy pants name for chocolate pudding. Rich, decadent, lick-the-bowl chocolate pudding.
Shortly after having my third child, I discovered he was allergic to dairy, and I had to adjust my diet accordingly. As a girl who loves almost everything milk-related, you can imagine… it was a tough sell. But, only at first! After a few weeks of exploring dairy-free alternatives to my favorite foods, I soon discovered that there were really good substitutions available at my local grocer for things like yogurt, coffee creamer and cheese.
I also collected recipes from friends that have a dairy-free lifestyle, or that like me, had to make the adjustment for health reasons. I’m now way past my nursing days, but I still use some of those recipes in my regular cooking. Why? Because they are better than their dairy counterparts. But also to accommodate all guests when entertaining.
This recipe for Dark Chocolate Pots de Creme is both dairy-free and vegan. Sure, it can be also called chocolate pudding, but that sounds too ordinary for a dish as decadent, rich, and beautiful as this. Not only is this recipe easy to make with just a few simple ingredients, but with NEW Reddi-wip® Non-dairy whipped topping, available at Walmart, it’s now easy to add that “whipped cream” taste to the dish. Plus, it just looks so pretty!
Reddi-wip® Non-dairy whipped topping is available in two varieties, both almond milk and coconut. I used Reddi-wip® Non-dairy Almond whipped topping for that perfect coconut-chocolate-almond flavor combo, but you can definitely use either one in this recipe. Both of the varities have no dairy, gluten, artificial flavors or artificial sweeteners.
Dark Chocolate Pots de Creme
In a heavy-bottomed sauce pan, combine coconut cream, cocoa powder, and maple syrup. Whisk together over low heat until smooth and it just begins to simmer. Remove from heat and stir in the vanilla.
Allow to cool for at least 5 minutes before pouring into glasses or bowls that you would like to serve them in. Refrigerate until set, at least 4 hours.
Just before serving, top with Reddi-wip® Non-dairy Almond whipped topping and sprinkle with slivered almonds.
Dark Chocolate Pots de Creme
Our Dairy Free and Vegan Dark Chocolate Pots de Creme sound fancy, but really... it's just a fancy pants name for chocolate pudding. Rich, decadent, lick-the-bowl chocolate pudding.
Ingredients
- 2 cans cream of coconut (like Coco Lopez)
- 1 cup unsweetened cocoa powder
- 1/2 cup maple syrup
- 2 tsp. vanilla extract
- Reddi-wip® Non-dairy Almond whipped topping
- 2 Tbsp. slivered almonds
Instructions
- In a heavy-bottomed sauce pan, combine coconut cream, cocoa powder, and maple syrup. Whisk together over low heat until smooth and it just begins to simmer. Remove from heat and stir in the vanilla.
- Allow to cool for at least 5 minutes before pouring into glasses or bowls that you would like to serve them in. Refrigerate until set, at least 4 hours.
- Just before serving, top with Reddi-wip® Non-dairy Almond whipped topping and sprinkle with slivered almonds.
Find all ingredients for these Dark Chocolate Pots de Creme at your local Walmart. Try it on our Chocolate Pretzel Bread Pudding recipe for a rich and creamy topping or another recipe found here.
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Two cans of coconut cream????? Do you mean coconut milk. How many ounces in each can. Is this bought in the refrigerator section or somewhere else? This recipe is not specific enough.
Hi Jeanne! Sorry I wasn’t clear. I used the shelf stable cream of coconut – try Coco Lopez. You can usually find it in the drink mixer section of the grocery store. They come in 15 oz. sizes.