Ridiculously Delicious Vegan Chocolate Pots de Creme

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

Whipped Cream

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

Vegan Chocolate Pots de Creme with Coconut Whipped Cream

OMG! Gluten-free, Vegan Chocolate Brownies

This upcoming month's challenge is about taking care of our physical bodies. Remember, it's all about mind/body/spirit integration and wellness. Hopefully, by now you are meditating more and practicing more yoga. To complete the balancing, we will come back to clean, whole foods and rid our bodies of things that may be causing inflammation, weight gain, fatigue, allergies and a number of other ailments associated with gluten sensitivities and sugar addiction. So The Yoga Bunny's July Challenge is to take gluten, corn products, refined sugar and alcohol (okay...you're allowed one day a week :) ) out of our diets and eat more vegetables! To find out more about the challenge, you can join the FB group here


1 c applesauce
1 overripe banana, mashed
1 medium sized zucchini, shredded
1 tbsp coconut oil
1 tbsp agave or 1 tsp Stevia
1 tsp vanilla extract
1/2 c dark chocolate chips sweetened with stevia (or unsweetened), melted
1/2 c cocoa powder
1 c coconut flour
1 tsp baking soda

Preheat oven to 350º.

Blend (any type of blender will work) the first 6 (wet) ingredients together until everything is incorporated. Combine cocoa powder, flour and baking soda (dry) together in a separate bowl and add to wet mix. Blend on medium until you get a crumbly texture.

Grease a 8x8 baking dish with coconut oil and add brownie mixture. The mixture will be fairly dry. Pat down and smooth out with the back of a spatula and bake in 350º oven for 25 minutes. 

Allow to cool completely before cutting into squares. This is important because the brownie may crumble if cut when still warm.