Pot de Crème Recipe for Valentine's Day

Image by Elizabeth Cecil

Serves 6

Recipe from the 'Chocolate Every Day' cookbook by Bennett Coffey and Kyleen Keenan

1.5 cups almond milk

1/4 cup coconut nectar or pure maple syrup

1/4 cup almond butter

2 Tbsp. coconut palm sugar

1/2 tsp. pure vanilla extract

9 ounces 72% or darker chocolate, chopped

Coconut whipped cream for serving

(1) 13.5 ounce can full-fat coconut milk, chilled overnight

Splash of pure vanilla extract

Drizzle of pure maple syrup

In a small saucepan over medium heat, combine the almond milk, coconut nectar/maple syrup, almond butter, coconut palm sugar and vanilla and whisk until smooth. Bring the mixture to a boil, then immediately remove from the heat.
Add the chopped chocolate to a high-speed blender and pour in the warm milk mixture-- puree until smooth, about 30 seconds. Divide the mixture among (6) 4-oz jars or ramekins, scraping the sides of the blender jar with a rubber spatula, and chill in the refrigerator for at least 2 hours, or until the custard is set. To serve, top each ramekin with a dollop of coconut whipped cream.

*Can be stored in the refrigerator, covered, for up to 2 days.

To make the coconut whipped cream:

Gently open the can of coconut milk and transfer the solids only to the bowl of a stand mixer. Do not let the coconut milk liquids into the bowl. Add the vanilla and maple syrup.
With the whisk attachment, beat the coconut cream on medium-high speed until light and fluffy. Use right away or place in the refrigerator and rewhip before using (you will have to let the mixture soften a little before re-whipping). Can be stored in an airtight container in the fridge for up to 1 week.

I love this recipe because it is dairy free, gluten free, refined-sugar free.

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