I posted a picture of these desserts on my IG page and several people asked for the recipe. I didn't take a lot of pics when making it because I wasn't planning on blogging about it. Here's the quick version!
Ingredients - all are organic and vegan
Chocolate Pots de Creme
1 c raw cashews, soaked for a minimum of 6 hours and rinsed
2/3 c almond milk (recipe here)
2 tbsp or more agave nectar (or maple syrup if you like the flavor it imparts)
1/4 c bittersweet chocolate chips (make sure there is no dairy in the ingredients)
1/4 c cocoa powder
1 tbsp coconut oil
1 tbsp pure vanilla extract
1 can coconut milk (Buy a brand that doesn't have any gums added. Thrive Market has a great one.) Refrigerate the can for several hours before using.
2 or more tbsp agave nectar (or maple syrup if you like the flavor it imparts)
1 tsp pure vanilla extract
For the Pots de Creme
After soaking the cashews for at least 6 hours, rinse and place them in a high powered blender (My Vitamix is used daily in my kitchen. A big initial expense but I've had it for many years.) Add the almond milk, agave to your taste (I prefer the bitterness of the chocolate so I don't add too much), cocoa powder and vanilla extract. Whiz it up on high speed until it comes to a thick cream. You may need to use the tamper to have it blend evenly. If it is too thick and not blending, add more almond milk, but only a small amount at a time.
Melt the coconut oil on a low flame and add the chocolate chips when completely melted. Remove from the heat and quickly whisk until the mixture forms a ganache. Remove the lid plug (or a flip lid, depending on what blender you're using) and turn the blender on a medium speed. Slowly pour the ganache into the mixture until it is fully incorporated.
Scoop the mixture into bowls, ramekins or fancy classes, cover and refrigerate for several hours before serving.
For the Whipped Cream
Open the coconut milk can and scoop out about 1/2 of the cream that has separate and hardened on top. (If, for some reason, it is not solid, pour the cream in a bowl and place back into the refrigerated until it hardens and separates.) Add the agave and vanilla and whisk all ingredients together. If necessary, add more agave to desired sweetness. Save the rest of the coconut milk for another recipe (like Thai peanut sauce!)
Serve your Pots de Creme with a dollop (or more!) of the whipped cream and dust lightly with cocoa powder. This is a dessert that will no doubt impress your guests! Enjoy!
Vegan Chocolate Pots de Creme with Coconut Whipped Cream