VEGAN EARL GREY CHOCOLATE POTS DE CREME

These pots de creme are a revelation. Their base is literally 2 ingredients: coconut cream & chocolate! I honestly cannot believe someone has not come up with this genius concept sooner, but boy am I glad that my good friend Matt Flores, who lovingly prepared all of the meals at our workshop last month, shared this idea with us! His catering colleague Jenny gave him the idea for 2 ingredient vegan pots de creme as a quick dessert for times when they needed to serve guests with special diets. When Matt realized we needed a dessert that would come together in a flash for the first night of our workshop, he knew that vegan chocolate pots de creme were the perfect solution.

vegan earl grey chocolate pots de creme

My mind started imagining what we would do to elevate the pots de creme for our workshop, so I imagined infusing the coconut cream with earl grey tea. Lord Bergamot earl grey tea from Smith Teamaker is hands down, the best earl grey tea we have ever tasted. With a flavor somewhat superior to traditional earl grey, the fragrance of this tea alone is enough to make you swoon. And while we love to simply drink Lord Bergamot tea with a touch of cream & sugar, it also makes for the most amazing flavoring when used in cooking.

vegan earl grey chocolate pots de creme

The process of making these vegan earl grey chocolate pots de creme could not be any easier. Heated coconut cream gets infused with earl grey tea, chocolate gets melted into the hot infused cream, the mixture gets poured into serving dishes and then chilled in the fridge until perfectly set. While the pots de creme chill in the fridge, you whip up an equally simple 4 ingredient vegan salted caramel sauce. Coconut cream and unrefined sugar get simmered until reduced by half and the caramel gets finished off with a touch of vanilla extract & a pinch of flaky salt. Finally, when you are ready to serve, (after the pots de creme have chilled for 1 1/2 hours) you whip up some chilled coconut cream, top each dish with a dollop of cream, a drizzle of caramel & a sprinkling of flaky salt. Simple yet decadent, you have to taste it to believe it!

 

Everyone at the workshop was super impressed by these vegan earl grey chocolate pots de creme and I know that you will be too! They have most definitely become a go-to dessert in our kitchen, not just for their simplicity or awesome flavor & texture, but my favorite attribute about them is that pretty much everyone can feel good about eating them since they are naturally vegan, gluten free & nut free!

vegan earl grey chocolate pots de creme

vegan earl grey chocolate pots de creme

This post was sponsored by the wonderful people at Smith Teamaker – every single tea we have tried from them has been absolutely amazing and I know you will love their teas as much as we do! Every tea made by Smith Tea is hand blended & crafted in Portland, OR one tiny batch at a time. You can see, smell & taste the love, patience, and care that is put into the tea produced by Smith – which is why we are so honored to introduce you all to this amazing small tea lab whose teas have become a daily part of our life.

Smith is generously offering an awesome discount code to our readers for free shipping on your order (US orders only)! Just use code: “hellobella” at the checkout to receive your discount! It is really hard to pick a favorite tea from them (they are all so good) so I suggest starting by browsing their 13 most popular teas (you are going to need earl grey for this recipe, so you will at least need some Lord Bergamot;)

vegan earl grey chocolate pots de creme

VEGAN EARL GREY CHOCOLATE POTS DE CREME

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Category: Dessert

Yield: (3) 8 oz servings

VEGAN EARL GREY CHOCOLATE POTS DE CREME

Ingredients

    FOR THE POTS DE CREME
  • 1 14oz can coconut cream, chilled in the refrigerator for at least 24 hours
  • 1 bag of Lord Bergamot earl grey tea (we love & use Smith Teamaker brand)
  • 4 oz chocolate (we used Enjoy LIfe chunks)
    FOR THE CARAMEL
  • 1 14 oz can coconut cream, chilled in the refrigerator for at least 24 hours
  • 3/4 cup unrefined sugar (mascobado or coconut palm sugar work well)
  • 1 tsp vanilla
  • pinch of flaky salt + more to serve
    FOR THE WHIPPED COCONUT CREAM
  • 1 14oz can coconut cream, chilled in the refrigerator for at least 24 hours

Instructions

    FOR THE POTS DE CREME
  • At least 24 hours before you want to make the pots de creme, place all of the cans of coconut cream in the refrigerator to chill
  • Once the coconut cream has fully chilled, begin by scooping only the hardened cream from the can into a medium saucepan.
  • Gently heat the coconut cream until melted, stirring often. Turn off the heat & steep the earl grey tea in the heated coconut cream for 5 minutes, remove tea bag (squeeze the liquid from the tea bag to extract all of the earl grey flavor)
  • Add the chocolate to the infused coconut cream & gently heat while stirring until the chocolate has just melted. Turn off the heat & continue to stir the mixture until it is perfectly smooth.
  • Fill your serving dishes with the mixture (we used 8oz cocottes, which yields 3 servings, but you could also use ramekins, small mason jars, etc.) Cover each dish & chill in the refrigerator for 1 1/2 hours
    FOR THE VEGAN SALTED CARAMEL
  • Scoop only the hardened cream from the chilled can of coconut cream into a medium saucepan along with the sugar
  • Cook over medium heat until simmering, turn down to medium low & cook until reduced in half, stirring often (it took about 30 minutes for our caramel to reduce)
  • Once caramel is finished cooking, remove from heat, add in the vanilla extract & a pinch of salt, stir to combine. Let caramel cool to room temperature before serving (it will thicken up more as it cools)
    FOR THE WHIPPED COCONUT CREAM
  • When you are ready to serve the pots de creme, prepare the whipped coconut cream
  • Scoop only the hardened cream from the chilled can of coconut cream into the bowl of a stand mixer (it is best if you chill the bowl ahead of time to keep everything as cold as possible) & whip the cream at high speed for about 4-5 minutes until light & fluffy
  • Top each dish with a dollop of coconut cream, a drizzle of caramel sauce & a sprinkling of flaky salt

{ 26 comments… add one }
  • Erin Clarkson May 16, 2017, 7:01 am

    These look amazing! I like that we think in the same way – as soon as I think “how can I elevate this”, if it’s infusable, earl grey is ALWAYS the first thing that popped into my head.

    Heavy cream gives my tummy a bit of a hard time, so I can’t wait to try these!

    xx

    • bella | ful-filled May 16, 2017, 7:24 am

      I totally thought of you when I made this recipe because I remembered just how much you love earl grey! I am super excited to hear of how you like these Erin! <3

  • lizzy May 17, 2017, 5:53 am

    I remember tasting these at our workshop, and they were UNREAL!!!! So happy you posted the recipe – I’m going to make these this weekend!!!!

    • bella | ful-filled May 22, 2017, 7:15 pm

      I am so happy you liked them! Hope you and the family enjoyed them too!

  • Natalia May 17, 2017, 9:54 am

    Wow, indeed , so genious! The ingredients are delicious by their own, so the result must be insane! Thanks for sharing it, Bella!

    • bella | ful-filled May 19, 2017, 3:52 pm

      Thank you so much Natalia! They are remarkable!

  • Nisha / @rainbowplantlife May 18, 2017, 4:18 am

    I LOVE this recipe, Bella! The combination of fancy earl grey tea and chocolate is just divine. So unique and delicious. And that creamy caramel sauce sounds so amazing!

    • bella | ful-filled May 19, 2017, 3:49 pm

      Oh thank you Nisha! I know you would love these so much!

  • Jennifer Farley May 18, 2017, 8:27 am

    Absolutely stunning! I love earl grey and chocolate together.

    • bella | ful-filled May 19, 2017, 3:52 pm

      Thank you Jennifer! Earl grey is such a dream ingredient!

  • Tessa | Salted Plains May 19, 2017, 6:57 am

    Vegan pots de creme are magic! Love, love your video. <3

    • bella | ful-filled May 19, 2017, 3:47 pm

      Aw, thank you so much Tessa! <3

  • Abby @ Heart of a Baker May 19, 2017, 12:16 pm

    I can’t believe how gorgeous these are! Coconut cream seems to be a magical ingredient, right? :)

    • bella | ful-filled May 19, 2017, 3:47 pm

      Thank you Abby! And yes, coconut cream is amazing!

  • betty May 21, 2017, 10:52 am

    I remember these with perfect clarity. I’m finally back in the kitchen (and owe you many emails), and I’m headed to the store right now to get some coconut cream :)

    • bella | ful-filled May 22, 2017, 7:11 pm

      Haha! I look forward to hearing from you Betty! <3

  • Jodi May 21, 2017, 2:34 pm

    Oh goodness I love everything about this recipe. Chocolate pot de creme are my go-to dessert for private catering, and I’ve always been tempted to experiment with a vegan version! I love the addition of the earl grey – it adds that little something extra that people always love :) Beautiful post x

    • bella | ful-filled May 22, 2017, 7:11 pm

      Yay! That makes me so happy! I know you will love them Jodi!

  • Sherrie May 24, 2017, 7:24 pm

    Earl Grey everything, for life, always and forever! xx

    • bella | ful-filled May 24, 2017, 8:26 pm

      YES!!!

  • Niko May 27, 2017, 11:00 am

    WHAT?!?!?
    FREAKIN E-P-I-C !!!

  • Niko May 27, 2017, 11:01 am

    VEGAN??

  • Niko May 27, 2017, 11:01 am

    EARL GREY??

  • Niko May 27, 2017, 11:02 am

    CHOCOLATE POTS DE CREME??

  • Niko May 27, 2017, 11:05 am

    GENIUS bella…GENIUS!!
    you had me at “Vegan Earl Grey Chocolate Pots de Creme”!!!
    BEYOND EPIC FUSION right there…AND it’s VEGAN…truely A-M-A-Z-I-N-G!!!
    i LOVE Smith Tea Maker’s look and uniqueness too, will DEFINITELY be checkin them out for SURE!!

  • Niko May 27, 2017, 11:06 am

    THANX SO MUCH for the ENDLESS inspo’s bella!!

Leave a Comment