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Maple-Chocolate Pots de Crème



If I had to choose my favorite dessert of all time, this would be the one. A maple-y vegan variation of my original rendition (based on my grandma’s chocolaty recipe), this Maple-Chocolate Pots de Crème is so creamy, your guests will not believe that it’s based in (shhhh) tofu! Bonus: it takes only 10 minutes to prep!

Makes 6 to 10 servings



3⁄4 cup unsweetened nondairy milk
14 ounces firm or extra-firm regular tofu, drained and cubed (see note)
2 tablespoons maple syrup (see note)
1 teaspoon vanilla extract
1 cup vegan chocolate chips (55% to 60% cacao)
Fresh raspberries, for garnish (optional)
Mint sprigs, for garnish (optional)



Put the nondairy milk in a small saucepan and bring to a simmer over medium-low heat. Put the tofu, maple syrup and vanilla extract in a blender, then add the chocolate chips. Pour in the simmering nondairy milk and process for 45 seconds to 1 minute, or until completely smooth.


Spoon or pour the mixture into eight to ten mini dessert glasses or espresso cups—or six to eight small dessert bowl—and garnish with a raspberry and mint sprig, or a single chocolate chip. Refrigerate for 4 to 8 hours. Serve cold.


Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu, available in most supermarkets.