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    Home » Recipes » Desserts

    Published: Oct 21, 2017 · Modified: Feb 5, 2022 by bri · This post may contain affiliate links.

    Chocolate Chai Pot De Creme

    Silky chocolate pot de cremes, without dairy or eggs. This vegan dessert is easy to make: all you need is a blender (no baking required!). Chai spices add a delicious twist, but this recipe can be easily adapted to be made without.
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    Chocolate chai pot de creme in a cup with a spoon scooping out a bite

    My first encounter with “pot de creme” was in high school. I was working a part-time job at a fancy tea store - and in exchange for university savings, I learned a ton about tea. And because tea is only made better with food, we also sold heaps of delicious treats, all stacked beautifully in a shiny glass case. There were warm scones, slices of cake, fluffy cream puffs - and perhaps my favorite of all: pot de creme.

    Translated literally, pot de creme means “pot of cream”. It’s a french custard, often flavored with chocolate, and baked in a water bath. I find it a bit denser than a mousse, in the best way possible. And to say it’s indulgent could even be an understatement. But it’s delightful. I remember always looking forward to when one of the little pots would pass its “sell by” date so that we could all dig in with little spoons.

    With the weather turning colder and rainier, we’ve been curling up with plenty of tea. And slowly, but surely, a craving for pot de creme came meandering back to me. Nowadays, a bowl comprised mostly of egg yolks and whipping cream doesn’t seem as delightful as it used to. But, I was totally up to the challenge of developing a more wholesome version that tasted every bit as delicious. And of course, we weren’t giving up on any of the chocolate.

    Chocolate filling being poured into a cup

    To celebrate the cooler months ahead of us, this recipe features a Chai flavored pot de creme. The warming spices provide a nice contrast to the chilled chocolate. It’s an easy twist that makes this treat feel even more special. While there are a number of ways to infuse chai flavoring, I landed on a simple blend of four spices - most of which are probably already sitting in your cupboard. The other method I tried was steeping tea bags. While the flavor was pretty good, it varied significantly by brand. But then, after a night of laying up at 3 AM still awake from the caffeine, I decided to scrap that plan altogether. I mean, I can’t be the only one who sneaks in some chocolate before bed?!

    As for assembling this dessert, it’s anything but fussy. The canned coconut milk, combined with melted chocolate, helps the dessert set beautifully in the fridge. So there’s no need whip up a water bath or even turn on the oven. All you need is a blender. To give this dessert some extra body, silken tofu lends a hand. It covertly  provides the body that heavy cream and egg yolk usually give, with less of the yucky stuff and more protein to boot. Don’t worry, you can’t taste it - at all. If you’re new to buying silken tofu, then your safest best is at an Asian grocery store. Some more mainstream grocery stores sell it, but not always, so best to call and ask before making a trip. Make sure to read the labels thoroughly as silken tofu is not the same as soft tofu.

    In case you’d prefer to make a plain chocolate pot de creme instead, I’ve included some instructions on how to do this below. All you’ll need to do is omit the ground spices (adding a splash of vanilla is optional). While you don’t absolutely need garnish, it does jazz it up. A small spoonful of coconut whipped cream and a shaving of chocolate works wonders. Store extras, covered, in the fridge.

    Close up of chocolate chai pot de creme in a cup with whip cream and chopped chocolate on top
    Two cups of chocolate chai pot de creme on a counter with a spoon digging into one
    =

    Chocolate Chai Pot De Creme

    Silky chocolate pot de cremes, without dairy or eggs. This vegan dessert is easy to make: all you need is a blender (no baking required!). Chai spices add a delicious twist, but this recipe can be easily adapted to be made without.
    Prep Time 13 minutes
    Cook Time 2 minutes
    Total Time 15 minutes
    Servings 8
    Author: Bri
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    Chocolate chai pot de creme in a cup with a spoon scooping out a bite
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    Ingredients

    • 1 (14 fl oz/398 ml) can full-fat coconut milk
    • 7 oz chopped dark chocolate (about 1½ cups, see note 1)
    • ⅓ cup coconut sugar (or cane sugar or light brown sugar)
    • 1 tablespoon cinnamon
    • ¾ teaspoon ground ginger
    • 1¼ teaspoons ground cardamom
    • ½ teaspoon ground cloves
    • ¼ teaspoon fine sea salt
    • 1 cup silken tofu (see note 2)
    • ⅓ cup water
    • Coconut whipped cream (for garnish, optional)
    US Customary - Metric

    Instructions

    • Warm coconut milk: Add coconut milk to a small pot and warm on medium-low until just barely simmering. Remove from heat.
    • Whisk mixture: Add chocolate, sugar, cinnamon, ginger, cardamom, cloves, and salt to the pot. Whisk until the chocolate is fully melted.
    • Blend: Transfer chocolate mixture to a blender, along with tofu and water. Blend until smooth and airy, scaping down the sides as needed. Divide mixture into 8 small cups/ramekins/jars (about ½ cup each, see note 3). Cover with lid or plastic.
    • Refrigerate and serve: Refrigerate until set (about 4 hours). Garnish with coconut whipped cream and shaved chocolate, if you'd like.

    Notes

    1. Dark chocolate: 70% cocoa recommended. If using a more bitter chocolate (such as 80%), you may need to add a bit more sugar. If vegan, check the label to confirm dairy hasn't been added. If you have a bit of extra chocolate leftover, keep it to sprinkle on top of the set pot de cremes.
    2. Silken tofu substitute: Try to find silken tofu if you can. Otherwise, substitute it with soft tofu. Soft tofu isn't quite as silky and smooth as silken tofu, but it'll work in a pinch!
    3. Containers and yield: One batch yields about 1 liter, which will make 8 (0.5 cup) servings. If you wanted to make larger servings, about 0.75 cups each, use 6 cups/ramekins/jars. 
    4. Chocolate variation (no Chai): Simply omit the cinnamon, ginger, cardamom, and cloves. Replace with 1.5 teaspoons vanilla extract, or omit.

    Nutrition

    Calories: 273kcal | Carbohydrates: 20g | Protein: 4g | Fat: 20g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 101mg | Potassium: 242mg | Fiber: 3g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg
    Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!

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    1. Daniella says

      April 12, 2022 at 5:39 pm

      Hello!
      Just made this amazing recipe!
      Can these be frozen?

      Thsnkyou!

      Reply
      • bri says

        April 12, 2022 at 9:58 pm

        Hi Daniella! So happy you enjoyed this recipe! We haven't tried freezing it, but we don't see why not! Just make sure it's in an airtight container, then let it defrost in the fridge before eating. Let us know how it goes!

        Reply
    2. Daniella says

      April 24, 2021 at 6:14 pm

      Hello!
      I'm thinking of making this for mothers Day 🙂
      Will it the recipe still work if I replace the silken tofu with either Avocado or oat cream?
      Thanks 🙂

      Reply
    3. Anisha says

      March 08, 2019 at 3:09 am

      Do you need the whole can of coconut milk( liquid and solid bits)?

      Reply
      • Bri says

        March 08, 2019 at 7:58 am

        Hi Anisha - This recipe uses the full can (liquid and solid bits). Makes it easier because you don't need to prep the can by having it separate first! Do make sure it's a full fat can though (not the "light" versions)

        Reply
    4. Michael says

      December 30, 2018 at 12:57 am

      How much coconut milk did you use for the recipe??

      Reply
      • Bri says

        December 30, 2018 at 1:03 am

        Hi Michael! For this recipe you want to use the full can of coconut milk. A standard can is 400 mL/13.5 fluid ounces (although sometimes the label rounds to 14 oz). Go for full-fat, not "light". If any other questions, just let us know! Happy holidays:)

        Reply
    5. Kimberly says

      December 07, 2018 at 7:54 pm

      These look so delicious! Will be making this weekend!

      Reply
      • Bri says

        December 07, 2018 at 8:04 pm

        Yay so great to hear! Let us know how it goes. We'll keep our eyes peeled:)

        Reply
    6. Kristen Kemp says

      January 19, 2018 at 7:13 pm

      Do you think this would work with an alternate (liquid) sweetener such as maple syrup? Thank you!

      Reply
      • Bri says

        January 19, 2018 at 7:30 pm

        Hi Kristen! Happy Friday! Yes, I think it can work with an alternate liquid sweetener. The recipe relies on the tofu and canned coconut milk for the thickening properties, so another liquid sweetener shouldn't impact the texture. I haven't tested it, but have a strong sense it'll work just fine. If you give it a try, let me know how it goes!

        Reply
        • Kristen Kemp says

          January 19, 2018 at 9:06 pm

          Thank you so much for your speedy reply!! I'll be back in touch!

          Reply

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