This week’s full episode on Youtube features my “Dazzling Vegan Chocolate Desserts!” The star of this show is my luscious Vegan Pots de Crème. This delicate, rich dessert is based on a recipe my grandma often made. When I was a child it was my favorite dessert, but it was packed with eggs and heavy cream. Here’s a fail-safe vegan version that faithfully reproduces the taste of Grandma’s specialty. Watch HERE.

This delectable dessert is a favorite for serving at festive family suppers or holiday dinner parties.  Bonus – it’s super easy and quick to prepare! 

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ABOUT THE RECIPE

Served in tiny espresso cups or small dessert dishes, my luscious Vegan Pots de Crème provides an elegant ending to any fancy meal. Plus, you can make it the day before serving if you wish—always a bonus when entertaining.

MAKES 6 TO 8 SERVINGS

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INGREDIENTS:

3⁄4 cup vanilla dairy-free milk
12 ounces soft regular or firm regular tofu, drained and cubed
2 teaspoons brown sugar
1 cup vegan dark chocolate chips, plus more for garnish

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INSTRUCTIONS:

Heat the dairy-free milk in a small saucepan over medium-low heat until simmering.

Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the simmering dairy-free milk and process until completely smooth.

Spoon the mixture into tiny dessert bowls or espresso cups and garnish each with one chocolate chip. Refrigerate for 4 to 24 hours. Serve chilled.

Ingredients

Directions

1

ABOUT THE RECIPE

Served in tiny espresso cups or small dessert dishes, my luscious Vegan Pots de Crème provides an elegant ending to any fancy meal. Plus, you can make it the day before serving if you wish—always a bonus when entertaining.

MAKES 6 TO 8 SERVINGS

2

INGREDIENTS:

3⁄4 cup vanilla dairy-free milk
12 ounces soft regular or firm regular tofu, drained and cubed
2 teaspoons brown sugar
1 cup vegan dark chocolate chips, plus more for garnish

3

INSTRUCTIONS:

Heat the dairy-free milk in a small saucepan over medium-low heat until simmering.

Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the simmering dairy-free milk and process until completely smooth.

Spoon the mixture into tiny dessert bowls or espresso cups and garnish each with one chocolate chip. Refrigerate for 4 to 24 hours. Serve chilled.

Vegan Pots de Crème
Recipe adapted from Chef Laura’s newest cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. This wonderful cookbook makes a great holiday gift! Learn more or purchase a signed copy HERE.
My famous Vegan Pots de Crème is featured on YouTube in our “Vegan Chocolate Desserts” show. Watch HERE.
Vegan Pots de Crème is a rich and creamy mousse that I re-created from my Grandma’s recipe. Served in tiny espresso cups or small dessert dishes, this iconic dessert provides an elegant ending to any holiday meal. (Bonus – it’s so easy to prepare!) Watch me prepare the recipe HERE.
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