Indulge in these incredibly rich and decadent Chocolate Bourbon Pots de Creme (that also happen to be naturally gluten and dairy free).
Whisk together coconut milk, egg yolks, salt and maple syrup in a large pot over medium low heat. Stir in vanilla seeds and pod.
Whisk often and do not let mixture come to a boil.
Cook for about 10 minutes or until mixture has thickened enough to coat the back of a wooden spoon. Remove from the heat and discard vanilla pod.
Place the chocolate in a large bowl and gradually pour the mixture over it. Let sit for about 2 minutes to allow the chocolate to begin to melt, then whisk until smooth. Stir in the bourbon. Pour mixture into eight 4-ounce ramekins and chill for 2-3 hours.
Top with coconut whipped cream and dried rose petals just before serving.