Chocolate Pot de Crème

This vegan chocolate pot de crème is inspired by the classic French dessert, reimagined with plant-based ingredients. It comes together quickly, sets beautifully in the fridge, and delivers a smooth, indulgent consistency without eggs or dairy.

Why you’ll love this recipe

• Intensely chocolatey and creamy

• Naturally vegan and dairy-free

• Minimal ingredients

• No oven, no complicated steps

• Make-ahead friendly

Ingredients notes

• Coconut milk: Full-fat coconut milk is essential for a rich, creamy texture. Light versions will not set properly.

• Dark chocolate: Use good-quality dairy-free dark chocolate for the best flavor.

• Sweetener: Maple syrup or another liquid sweetener works best for a smooth consistency.

• Cornstarch: Helps the dessert thicken and set without eggs.

• Vanilla extract: Adds depth and balances the chocolate flavor.

• Salt: A small pinch enhances the chocolate and prevents the dessert from tasting flat.

How to make vegan chocolate pot de crème

In a small bowl, whisk the cornstarch with a few tablespoons of coconut milk until fully dissolved. This prevents lumps later.

Add the remaining coconut milk, maple syrup, salt, and the cornstarch mixture to a saucepan. Whisk well to combine.

Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and becomes glossy.

Remove from heat and immediately add the chopped dark chocolate and vanilla extract. Stir until the chocolate is completely melted and the mixture is smooth.

Pour the chocolate mixture into small ramekins or serving glasses.

Let cool slightly, then transfer to the refrigerator and chill for at least 2 hours, or until fully set.

Serve cold as-is, or top with coconut whipped cream, shaved chocolate, or fresh berries.

Image credit: Demo recipe images are credited to Minimalist Baker and are used solely for preview and demonstration purposes.