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.
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
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.
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!
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.
Chocolate variation (no Chai): Simply omit the cinnamon, ginger, cardamom, and cloves. Replace with 1.5 teaspoons vanilla extract, or omit.