I usually measure the popularity of a cookbook in my collection by how dirty it gets. How many pages are sticking together with melted chocolate? How many times can I open the pages and flour comes trickling out onto my clean floor (real life!)? If the book is pretty crinkled and has lots of ingredients leftover in the crevices, it’s deemed a favorite and a success. One of my favorite cookbooks is the Williams Sonoma Baking cookbook. I got this thick cookbook a few years ago (back in college maybe), when I just started to discover that baking was a.) a huge passion of mine and b.) the way to most people’s hearts. I remember setting a goal a few years ago that I would bake every single dish out of the book, ranging from Pain Au Chocolat to Chocolate Souffle. I didn’t quite achieve the goal, but I came awful close before switching over to a plant based diet. This switch meant I had to switch how I approached my favorite cookbook. No longer could I throw a few sticks of butter in the the mixer and call it a day, I had to think out and plan how I would execute each recipe. Some might see this as a pain, another obstacle, but I see it as a challenge I will happily accept. One of my main goals is to show people that vegan baking can be so delicious, easy, and can keep up with the fancy pastries and desserts you would spot on a restaurant menu. I don’t want the only dessert in my repertoire to be confined to a few cookies and a couple of vegan cakes, I want to still enjoy the fancy pants desserts, just like the rest of them!
These Pots de Creme are just like a fancy chocolate pudding, except they are baked first, then cooled. This may seem like an unnecessary step, but it allows the chocolate mixture to be smooth creamy, and hold up to room temperature for just a bit longer. The other obstacle I ran into with this recipe (and many others that I have on the ‘to veganize’ list), is that the most common substitute would be a full fat coconut milk, which is usually fine, but there are times I just want to enjoy a chocolate dessert without the heaviness of full cream. The solution: flax or chia seed eggs. A fla or chia seed egg provides enough ‘gel’ for the creme to hold together, without compromising the creamy texture. If desired, you could use coconut milk in place of almond milk, just to give a bit more richness. I also topped my pots de creme with whipped coconut cream, just for a little something extra on top, but these are just as good, with or without the topping! I have quite a few more recipes to go, but I’m still working my way through vegan-izing my favorite cookbook.
Chocolate Espresso Pots de Creme
Ingredients
- 2 1/2 cups almond milk
- 6 ounces dark chocolate (chopped)
- 2 teaspoons espresso powder
- 2 1/2 tablespoons ground chia or flax seeds
- 8 tablespoons water
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F. Grease 6 ramekins and set on a cookie sheet, set aside.
- In a small bowl or measuring cup, combine the ground chia or flax seeds and 8 tablespoons of water. Set aside to let the mixture gel.
- In a saucepan over medium heat, combine the almond milk, espresso powder, vanilla and chocolate, stirring constantly until chocolate is melted, about 5-7 minutes, depending on how large the chocolate is chopped.
- In a small bowl, whisk together the melted chocolate mixture and the chia/flax seed mixture, whisk briskly until combined throughout. Pour the mixture evenly into the prepared ramekins.
- Bake for 30-35 minutes, or until tops are slightly bubbling. The mixture will still be fairly liquid. Allow ramekins to cool to room temperature, then refrigerate for at least 3-4 hours before serving. Top with a dollop of whipped coconut cream and grated chocolate.
Allison says
So intrigued by this recipe! I had no idea you could make a vegan variation of pots de creme. Awesome!
The Frosted Vegan says
Me either, but I’m so glad I tried!
catherine says
YUM! I think I’m going to have to try these (with coconut cream!).
The Frosted Vegan says
Yes! The coconut cream adds a little something extra : )
Julia says
Holy rich decadence! I’ve been meaning to make a healthier version of pudding/pots de creme for some time and really must action this soon! You’ve inspired me to officially write this on my to-make list!
The Frosted Vegan says
They are so so good! Hope you try it soon love!
dessertfortwo says
I want to dive head first into that pool of chocolate! And yes, all of my favorite cookbooks are so dang dirty. Glad I’m not the only one!
The Frosted Vegan says
It’s a good mark of a great cookbook, right?! I’ll share these if you bring me the cocktails : )
Thalia @ butter and brioche says
I love devouring anything chocolate related so this pots de creme recipe is perfect for me.. it’s an added bonus how healthy the recipe is! Thanks for sharing the recipe, you can consider that I will be recreating it!
The Frosted Vegan says
I so agree!
realrawkitchen (@realrawkitchen) says
Whoa. This seems dangerously easy (as far as ingredients go). And it’s dangerous because it means that I could possibly make it at the first sight of a craving, which happens a little too often for me to admit. I can’t wait to try it!
The Frosted Vegan says
You got that right girl! It’s so easy, but not that bad, so it’s ok, right?! 🙂
Robn says
Where is the espresso in this recipe?
The Frosted Vegan says
I just added it in! : )
Sandra James says
Where is the espresso???? Was it accidentally left out of the recipe??
The Frosted Vegan says
It was, but it’s there now!!
KR says
These look delicious. Am I missing the espresso or coffee in these? If so, do you add actual espresso and at what point is it added in?
The Frosted Vegan says
Hi KR, I just fixed the recipe, so it’s all in there now!
KR says
Thanks so much! Can’t wait to try them!
Brooke says
Hi. These sound awesome! How much espresso should be added? (I think this was left out.) 🙂 Thanks!!
The Frosted Vegan says
I just fixed it, 2 teaspoons! More if you like a little more kick to it!
shaniqua says
I was going to ask if the sugar could be omited or switched for coconut sugar, its mentioned in the ingredients list but not the instructions. Looks delicious so I will make them anyway! 🙂
The Frosted Vegan says
That should work just fine! Let me know how it works out, I would be curious to know : )
Sarah says
Am I crazy? Where is the espresso in this recipe?
The Frosted Vegan says
You are not, I forgot to write it in! It is fixed now : )