These indulgent Mexican Chocolate Pots de Creme are totally vegan! They’re made with coconut cream, cacao and warm Mexican spices.
Awhile back in my Instagram stories, I shared that I was making these Mexican Chocolate Pots de Creme for a dinner party I was catering. I knew I was planning to share the recipe here on the blogged, so in a poll I asked if you wanted me to make this recipe with dairy or dairy free. The majority of you said that you were interested in a dairy free version, so that’s what I’m giving you today.
Not only are these Mexican Chocolate Pots de Creme dairy free, they’re also vegan! Typically when I make these I add eggs and temper them to form the base of the custard, but when I went to make these I only had one egg in the fridge thanks to a spontaneous (and delicious) scramble/hash situation my husband decided to throw together a couple of mornings prior.
That got me thinking that since I already have a dairy free chocolate pot de creme recipe on the blog, I should test out a vegan one this time. Fortunately omitting the eggs also makes this recipe super quick and easy, because there is no cooking time involved!
Why this Mexican Chocolate Pots De Creme recipe works:
- It comes together in about 10 minutes with no cooking time and minimal ingredients that are naturally derived like cacao, coconut cream, maple syrup and vanilla.
- A hint of ground chipotle (cayenne would also work) and cinnamon are what give this dessert that signature Mexican heat.
- 100% unsweetened cacao keep this recipe vegan, since some chocolate contains dairy.
- After the cacao is melted, all the ingredients are pureed together in a blender, then poured into jars and ramekins to chill in the fridge. It couldn’t be easier!
Tips and tricks:
- If enjoyed straight from the fridge, these pots de creme have a thick, fudgy texture. For a lighter, airier texture similar to a mousse consistency, let them sit out at room temperature for about an hour before serving.
- If you are not concerned about keeping this recipe vegan, you do not have to use cacao. Dark chocolate or semi-sweet chocolate can be substituted in equal amounts.
I love topping these Mexican Chocolate Pots de Creme with chopped pistachios and a dollop of coconut whipped cream. But they’re also great pure and simple without any toppings, or try pepitas or different nuts as a garnish. Anything with a little crunch will provide a wonderful textural contrast to the smooth, rich chocolate.
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If you make these Mexican Chocolate Pots de Creme,
don’t forget to share it using the hashtag #LePetitEats!
Mexican Chocolate Pots de Creme
These indulgent Mexican Chocolate Pots de Creme are totally vegan! They're made with coconut cream, cacao chocolate and warm Mexican spices.
- 10 ounces unsweetened chocolate (100% cacao)
- 1 15 ounce can coconut cream
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extact
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground chipotle
- 1/2 teaspoon ground cinnamon
- 2 tablespoons pistachios very finely chopped
- 1/4 cup coconut whipped cream (optional)
Melt the chocolate over a double boiler or in 30 second increments in the microwave.
In a high speed blender, combine all remaining ingredients except pistachios and blend until smooth. With the motor running on low speed, gradually pour in the melted chocolate. Cover and increase speed to medium-high, continuing to blend until ingredients are fully combined and mixture is smooth.
Pour into jars or ramekins and refrigerate until chilled, about 4 hours. The chocolate pots will be rich and thick if consumed cold straight from the refrigerator. If a lighter texture is desired, allow pots to sit at room temperature for about an hour before enjoying. Just before serving, top with chopped pistachio and coconut whipped cream, if using.