Vegan Pots de Crème is a luscious chocolate dessert. It comes together super quickly with just four ingredients. Serve it on date night, during dinner parties, and on Valentine’s Day. No one will guess that it’s dairy-free! This super easy recipe from Jazzy Vegetarian by Laura Theodore is vegan and gluten-free.

Pots de Crème

I think by now you know that I'm a chocoholic. I mean, is dessert even worth eating if it’s not chocolate?

So when I received Laura Theodore’s cookbook Jazzy Vegetarian: Lively Vegan Cuisine That's Easy and Delicious, the first recipe that caught my eye was the pots de crème. Creamy chocolatey goodness that only requires four ingredients (four ingredients I already had on hand, I might add)? Sign me up!

I often like to have a little something chocolatey after dinner, and this dessert really satisfies my craving. Since it’s so easy to make, it’s great for an everyday dessert, but it’s also perfect for special occasions, date night, dinner parties, and of course, Valentine’s Day.

two cups of pots de creme with strawberries

What is Pots de Crème?

Pots de Crème is a French custardy dessert. The name translates to “pot of custard” or “pot of cream.”

It’s traditionally made with eggs, cream, milk, vanilla, and chocolate, so it’s not very vegan friendly. Lucky for vegans, though, eggs and cream can easily be replaced with tofu. No dairy needed!

almond milk, tofu, brown sugar, and chocolate chips

What You Need

You only need FOUR ingredients to make this delicious dessert!

Vanilla nondairy milk
Tofu
Brown sugar
Vegan dark chocolate chips

See the recipe card for specific amounts.

three cups of pots de creme with berries, mint, and chocolate chips

Vegan Chocolate Chips

When buying chocolate chips, make sure you check the ingredients for dairy. Chocolate chips that were once vegan are sneaking milk into the ingredients, so I always check, even if it's a brand I've bought before. I like to use Enjoy Life or Pascha.

How to Make Your Pots de Crème

This recipe is super easy to make!

First you heat the nondairy milk in a small saucepan over medium-low heat until it simmers.
Then you put the tofu and brown sugar in a blender and add the chocolate chips. You then pour in the nondairy milk and process until it’s completely smooth.
Next, you spoon the mixture into tiny dessert bowls or espresso cups and refrigerate for 4 to 24 hours.

How to Serve Your Pots de Crème

Serve your pots de crème chilled, in tiny dessert bowls or espresso cups.

Jazzy Vegetarian

This amazing recipe is from Jazzy Vegetarian: Lively Vegan Cuisine That's Easy and Delicious by Laura Theodore. This is the 10^th anniversary edition of Laura’s iconic cookbook, and it features 120 recipes. New features in the book include 25 new recipes and more food photography. Those 25 new recipes are from season 10 of Laura’s long-running PBS cooking show Jazzy Vegetarian.

I love Laura's recipes because they're easy to make and absolutely delicious, and there are so many amazing recipes in this cookbook! Who can resist Nutty Biscotti Bread, Peanut Noodles, Quick Lasagna Rolls, or Double-Chocolate Cake? They're all omnivore friendly, and they use inexpensive ingredients can be found in just about any grocery store.

two cups of pots de creme overhead with strawberries

Chapters in Jazzy Vegetarian include

The Basics
Planning Tempting Menus
Bountiful Breakfasts and Smoothies
Scrumptious Muffins and Quick Breads
Appetizing Starts and Snacks
Satisfying Soups and Sandwiches
Sassy Salads
Perfect Pastas
Marvelous Main Dishes
- Vegetable Delights and Sides
- Decadent Desserts and Beverages

This cookbook is a must-have for anyone who wants to cook easy-to-make healthy and delicious meals!

pots de creme with mint, spoons, and berries

Pots de Crème

Laura Theodore

This delicate, rich dessert is based on a recipe my grandma often made. When I was a child it was my favorite dessert, but it was packed with eggs and heavy cream. Here’s a fail-safe vegan version that faithfully reproduces the taste of Grandma’s specialty. Served in tiny espresso cups, it provides an elegant ending to any fancy meal. Plus, you can make it the day before serving if you wish—always a bonus when entertaining.

5 from 1 vote

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Prep Time 10

Cook Time 0

Refrigeration time 4

Course Dessert

Cuisine French

Servings servings

Calories 164 kcal

Ingredients

¾ cup vanilla nondairy milk
12 ounces soft regular or firm regular tofu lightly drained and cubed
2 teaspoons brown sugar
1 cup vegan dark chocolate chips

Instructions

Heat the nondairy milk in a small saucepan over medium-low heat until simmering.
Put the tofu and brown sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth.
Spoon the mixture into tiny dessert bowls or espresso cups and refrigerate for 4 to 24 hours. Serve chilled.

Notes

Recipe from JAZZY VEGETARIAN: Lively Vegan Cuisine That’s Easy and Delicious, 10th Anniversary Edition by Laura Theodore, © 2011/2022. Distributed by Book Publishing Company. Reprinted with permission.

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Vegan Pots de Crème from Jazzy Vegetarian

Pots de Crème

What is Pots de Crème?

What You Need

Vegan Chocolate Chips

How to Make Your Pots de Crème

How to Serve Your Pots de Crème

Jazzy Vegetarian

Chapters in Jazzy Vegetarian include