Vegan Dark Chocolate Pots De Crème
Ingredients
- 240 g good quality vegan dark chocolate, chopped
- 349 g firm silken tofu, drained (do not sub other types of tofu, silken only)
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (125 ml) plant-based cream or full-fat coconut cream
- 1 tsp instant espresso powder
- 1 tsp vanilla extract
- vegan whipped cream and chocolate shavings to serve, if desired
Preparation
Melt the chocolate in a double-boiler, or in medium sized bowl in the microwave
If microwaving, do so in 30 second bursts, stirring each time
Chocolate burns easily
Set aside
In a food processor or high-powered blender, combine the silken tofu, sugar, coconut cream, instant espresso powder and vanilla extract
Scrape down the sides as needed
Pour in the melted chocolate and process until completely smooth and no white flecks remain
Pour into 6 small serving dishes
Top with vegan whipped cream and chocolate shavings, and serve immediately
If preparing ahead of time, pour into serving dishes, cover each and refrigerate
Take out of the fridge about 20 minutes before serving to soften