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Vegan/ Gluten Free Pot De Creme
- 2(14 oz) cans coconut milk
- 10 oz force noir chocolate
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp espresso powder
- Chocolate covered espresso beans for garnisha
Heat a large pot over medium heat add coconut milk and bring to a simmer. Put chocolate in cuisinart or blender and pour hot coconut milk over it. Add remaining ingredients and blend until chocolate is melted and mixture is smooth. Double strain through fine mesh sieve. Pour into 4 oz cups. Refrigerate until set, at least 3 hours.
Posted in: Dessert, Dietary Considerations, Fall, Gluten-Free, Gluten-Free Dessert, Gluten-Free Fall, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Seasonal, Spring, Summer, Vegan, Vegan Dessert, Vegan Fall, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Dessert, Vegetarian Fall, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
