Pots de Creme

Getting a Pots de Creme from the Whole Foods bakery was always a favorite treat for me.  This paleo version is so darned good I don't even miss the cream and sugar from the traditional recipe.  You can really vary the sweetness level of this recipe depending on the type of chocolate and percent cocoa that you use.  I've used unsweetened dark chocolate, 65% cocoa, and 70% cocoa.  I think the 70% is my favorite level of sweetness, but if you want zero refined sugar then choose an unsweetened dark chocolate.  I don't keep espresso powder in my pantry so I just finely grind a few coffee beans and then put the mixture through a strainer before pouring it into serving dishes.  This is also good topped with a little dab of coconut cream.

Paleo Pots de Creme by Eat, Cook, Paleo

EASY DARK CHOCOLATE POTS DE CREME

 

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Serves: 4 servings

INGREDIENTS

• 2 eggs
• ¼ cup honey
• 1 teaspoon instant espresso powder
• 1 teaspoon organic vanilla extract
• 4 ounces chopped unsweetened chocolate
• ¾ cup coconut milk
• 1 pint raspberries

INSTRUCTIONS

1. Add all ingredients, except coconut milk and raspberries, to Vitamix in order listed and blend until smooth.
2. Heat coconut milk until very hot (do not boil).
3. With blender running on low, slowly and carefully pour hot coconut milk into blender. Blend until chocolate is completely melted, and mixture is smooth and thick.
4. Pour into serving cups and refrigerate until set, about 2 hours. Top with raspberries and serve.