Cajun Vegan Chocolate Pots de Crème with Spicy Coconut Whipped Cream

Allergens

Almonds (in almond milk)

Ingredients

• 1 1/2 cups almond milk
• 1/2 cup coconut cream
• 7 oz dark chocolate, vegan
• 1/4 cup coconut sugar
• 1/4 cup cocoa powder
• 1/2 tsp sea salt
• 1 tsp Cajun seasoning blend
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 1/4 cup cornstarch
• 1/4 cup unsweetened applesauce For the Spicy Coconut Whipped Cream:
• 1 cup coconut cream, chilled
• 1 tbsp powdered sugar
• 1/2 tsp cayenne pepper

Instructions

1. Begin by preparing the chocolate pots de Crème: In a saucepan, combine almond milk and coconut cream. Heat over medium heat until simmering. In a separate bowl, whisk together coconut sugar, cocoa powder, sea salt, Cajun seasoning blend, cinnamon, and cornstarch. Once the milk mixture has simmered, slowly whisk in the dry ingredients while continuously stirring to prevent lumps. Continue to cook until the mixture thickens. In a double boiler or microwave, gently melt the dark chocolate and vanilla extract. Slowly pour this into the saucepan, whisking constantly. Once fully combined, remove from heat and strain through a fine mesh sieve into a large bowl. Stir in applesauce to cool the mixture down. Divide the mixture evenly among two ramekins or dishes. Cover each dish with plastic wrap, pressing directly onto the surface of the pots de Crème to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely set. To prepare the Spicy Coconut Whipped Cream, beat together chilled coconut cream, powdered sugar, and cayenne pepper in a bowl using an electric mixer until fluffy and pipable.

Chef’s Insight

The key to perfect pots de Crème is to avoid overcooking, as this can result in a grainy texture

Notes

This recipe can be made gluten-free by ensuring the use of certified gluten-free products, such as cocoa powder and cornstarch