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Chocolate Espresso Pots de Creme


  • 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


  1. Preheat oven to 375 degrees F. Grease 6 ramekins and set on a cookie sheet, set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.