Vegan Tex-Mex Chocolate Chili Coconut Pots de Crème

Allergens

Soy, Nuts (almond milk and coconut cream may contain traces of soy and nuts; adjust ingredients to accommodate specific allergies.)

Ingredients

• 1/2 cup unsweetened cocoa powder
• 3 tablespoons chili powder
• 1/4 teaspoon sea salt
• 1/2 cup canned coconut milk
• 1/2 cup almond milk
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground black pepper
• 6 ounces vegan dark chocolate, chopped
• 1 cup full
• fat coconut cream
• Optional toppings: coconut whip, chili flakes, and a sprinkle of cocoa powder

Instructions

1. In a medium saucepan, whisk together the cocoa powder, chili powder, salt, cinnamon, cumin, and black pepper until well combined.
2. Add the coconut milk, almond milk, maple syrup, and coconut sugar to the saucepan. Heat over medium low heat, stirring constantly, until the mixture comes to a simmer and the sugars have dissolved.
3. Remove the saucepan from heat and add the chopped chocolate. Let it sit for 1 minute, then whisk until the chocolate is fully melted and incorporated into the mixture.
4. Stir in the vanilla extract.
5. Pour the mixture through a fine mesh sieve into four ramekins or dessert cups. Refrigerate for at least 4 hours, or until firm.
6. In a chilled bowl, whip the coconut cream until it forms soft peaks.
7. To serve, top each pot de crème with a dollop of whipped coconut cream, a sprinkle of chili flakes, and a light dusting of cocoa powder.

Chef’s Insight

The combination of sweet and spicy flavors in this dessert is a playful twist on traditional Tex-Mex cuisine, while the rich and creamy texture offers a satisfying mouthfeel.

Notes

Be sure to use high-quality vegan dark chocolate for the best flavor and texture.