Dark Chocolate Pots de Creme (Dairy Free)
After transitioning from the GAPS Introduction Diet to the full GAPS Diet, I was excited to get more creative again in the kitchen. I flipped through my recipe books this weekend looking for inspiration for Paleo desserts. It was a rainy weekend, which always reminds me of time spent hiding out in city cafes. I found a gem in my Spain cookbook by M. Teresa Segura: Natillas de chocolate, or Spanish-style chocolate custard. This comfort food reminded me of the stormy weekend afternoons I spent in my early 20's in Spain dipping churros into rich and creamy chocolate sauce and chatting with the Sevillanas about the latest football match. Any opportunity to recreate the flavors of those magical days is a win in my book. For this Paleo-approved, dairy-free version, I subbed out the milk for homemade organic coconut milk and sweetened with raw honey instead of sugar. Don't forget the dollop of organic coconut whipped cream to top it off.
Serve it fireside with a glass of organic Spanish red wine - instant decadence! Best when shared with friends.
dark chocolate pots de creme (dairy free)
- YIELD: 8 Servings
- PREP: 10 mins
- COOK: 20 mins
- READY IN: 3 hrs 30 mins
Sweetened with honey, these decadent dark chocolate pots de creme with coconut whipped cream are a rich and deeply satisfying indulgence.
- 4 cups full fat organic coconut milk (make your own, or look for a canned variety without guar gum)
- 1/2 tsp ground cinnamon
- 1/8 tsp sea salt
- 4 large egg yolks, preferably pastured
- 1/2 cup raw organic honey
- 2 Tbsp organic coconut flour
- 2 Tbsp filtered water
- 4 oz organic unsweetened chocolate
- 1/2 tsp vanilla extract
- 1 can organic coconut cream
- Place the milk, cinnamon and salt in a saucepan and bring to a boil. Remove from the heat and set aside.
- Beat the egg yolks and honey with a whisk in a mixing bowl. In a separate bowl, dissolve the coconut flour in the water and then whisk into the yolk mixture.
- Slowly whisk in the boiled milk mixture, and then pour back into the saucepan. Place the mixture over medium heat and add the chocolate, stirring constantly, until the chocolate melts completely and the mixture becomes thick (about 15 minutes). Remove from heat and stir in the vanilla.
- Pour into small ramekins. Cool to room temperature and chill until ready to serve.
- Place coconut cream in high powered blender and bring up to highest speed. Whip for 10 seconds.
- Serve pudding with a dollop of whipped coconut cream. Garnish with a slivered cinnamon stick or orange zest.