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Vegan Dark Chocolate Pots de Creme

Vegan Chocolate Pot de Creme topped with Vanilla Bean Coconut Whipped CreamOh, you sweet thing! Stop scouring Pinterest for hours looking for the perfect Valentine’s Day dessert. Your easy, no-bake, delicious, dreamy, rich, decadent, chocolatey, lick-the-bowl and ask for more solution is right here.

Vegan Dark Chocolate Pots de Creme | www.homegrownprovisions.comLuxorious and creamy, these vegan dark chocolate pots de creme are more than just a romantic dessert for lovebirds. These petite pots are perfect for parties of one or for serving up to your BFFs. You’d never guess that they’re made with wholesome ingredients like soaked cashews and mind-bendingly delicious dark chocolate, instead of eggs and heavy cream.

Vegan Dark Chocolate Pots de Creme - Valentine's Day Dessert!Did I mention that these tiny treats are taken up a notch with the addition of warming cinnamon and topped with a vanilla bean coconut whipped cream? Pure decadence. 

Vegan Dark Chocolate Pots de CremeThere’s not much more to say about this dessert except that it’s knock-your-socks-off delicious. Dive-in and be rewarded with dark chocolate decadence in every bite!

Vegan Dark Chocolate Pot de Creme - Vegan, Decadent & Oh-So-Sweet!

Vegan Dark Chocolate Pots de Creme

  • Author: Homegrown Provisions
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 4 1x
  • Category: Dessert



Dark Chocolate Pots de Creme

  • 1 cup raw cashews, soaked for 46 hours
  • 2 tbsp organic cocoa powder
  • 1/4 cup light agave nectar
  • 1 tbsp coconut oil
  • 1 cup almond milk, plus 1-2 tbsp as needed
  • 3 oz. organic dark chocolate, melted
  • 1 tsp ground cinnamon
  • 1/4 tsp vanilla extract
  • 1/4 tsp sea salt

Vanilla Bean Coconut Whipped Cream

  • 1 can coconut cream (or 63 gr-alert gr_spell gr_run_anim ContextualSpelling multiReplace” id=”63″ data-gr-id=”63″>full fat coconut milk), chilled
  • 1/2 cup organic powdered sugar
  • 1 vanilla bean, split lengthwise and scraped


Dark Chocolate Pots de Creme

  1. Rinse and drain the soaked cashews.
  2. Place all pots de creme ingredients in a high-speed blender or food processor. Whirl away until mixture is smooth and creamy. For a thinner mixture, add 1-2 tbsp more of almond milk and mix well.
  3. Spoon mixture evenly into four ramekins. Chill until ready to serve (at least 30 minutes; but to really firm up, about an hour)

Vanilla Bean Coconut Whipped Cream

  1. Open can of coconut cream/coconut milk and scoop off only the top-most, thick layer of coconut cream, into a medium-sized bowl.
  2. Add in powdered sugar and vanilla bean.
  3. Using an electric mixer, blend cream, sugar and vanilla bean together until whipped cream forms and mixture is well combined.
  4. Top each vegan dark chocolate pot de creme with a dollop of whipped cream when ready to serve.


Chilling coconut cream before use ensures a tasty whipped product in no time! Chill for at least 30 minutes, but preferably for 4-6 hours. If your whipped cream is running, try adding 1-4 tbsp of tapioca flour or all-purpose flour to the cream. Whip away and it should stiffen.
No affiliate links here, just plain and simple advice. If you have access to Theo Chocolate as your chocolate of choice in this recipe, please do try!