Chocolate Pots de Crème in Coconut Milk

Prep time:

Cook time:

Total time:

Serves:

So many recipes for chocolate pots de crème and chocolate mousse call for gelatin, but if you’re vegetarian, Jewish (unless it’s fish based), or Muslim (unless it’s Halal) you can’t really have any. I was never one to forgo a chocolate dessert because of an ingredient I can’t have, and instead decided to experiment with agar-agar, a seaweed with thickening properties much like gelatin. I tried a few versions until I got one that was husband-approved and Franklin-approved. This one was a success!

Ingredients

1 14-oz can BPA-free full fat coconut milk
4 tablespoons pastured butter (you can also use coconut oil)
6 ounces semi-sweet chocolate
1/3 cup favorite nut butter (a good quality almond or peanut butter, organic, work well)
2 tablespoon grade B maple syrup
1/2 teaspoon vanilla extract
3/4 teaspoon agar-agar flakes (not powder)

Instructions

View the full recipe at Joanna Steven →