Healthy Salted Chocolate Pots de Creme | Vegan, No Refined Sugar

The classic French “Pots de crème” is usually made with a lot of heavy cream, which is ok on occasion, but why not make a similar version, like these healthy salted chocolate pots de crème, that will make you feel good and will be easier to digest, especially for dairy-intolerant people! It is also made without any refined white sugar, but uses a tiny bit of maple syrup and the natural sweetness of bananas (for those of you who don’t like bananas, no worries, there is another option).

This rich chocolate dessert is best if made the night before (or at least a few hours), perfect to serve to guests, and no one will know how easy it was to make. Let them be impressed 😉

Bon appétit!

ECP xo

Healthy Salted Chocolate Pots de Creme | Vegan, no refined sugar

This recipe is for 2 servings, but it can easily be doubled or tripled for more servings.

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Prep Time:2 minutes mins

Cook Time:5 minutes mins

Total Time:7 minutes mins

Course: Dessert

Cuisine: French

Servings: 2

Calories: 456kcal

Ingredients

• 2 ripe organic bananas not too ripe! (if you don't like bananas, substitute 1 or 2 of the bananas with 1 or 2 avocados, and add an extra 1 Tbsp maple syrup)
• 2 Tbsp chia seeds
• 1 cup rice milk or nut milk, or coconut milk
• 1/4 cup raw cacao powder or Dutch processed chocolate powder
• 1 tsp pure vanilla extract
• 2 tsp maple syrup
• pinch of sea salt

Toppings

• 1 cup frozen organic raspberries
• 1 Tbsp maple syrup
• a small handful pistachios , coarsely chopped (I used raw pistachios, but roasted and salted would be fine too)

Instructions

• In a high powered blender (I used my Vitamix), blend the bananas (or avocados), chia seeds, milk, chocolate powder, vanilla, maple syrup, and salt until smooth and creamy, about 15 seconds or so.
• Pour into the 2 containers/glasses that you want to use to serve, and put in the fridge overnight, or at least for a few hours.
• In a small pot over medium-low heat, warm up the raspberries and maple syrup until they start to soften. You can prepare this the night before (cold) or before serving (warm).
• Just before serving, add the raspberry compote on top and sprinkle with the chopped pistachios and a small sprinkle of sea salt on top.
• If you wish, you can add a dollop of coconut whipped cream (optional).
• Enjoy right away!

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