Coconut and dark chocolate pots de crème
A little over a year has passed since I started writing this blog in English. For those of you who don’t know it was previously written in Swedish, and I have to say for me it’s been such an inspiring journey since the switch. I’ve received so many interesting comments, e-mails and cheering from all over the world. Thank you so much! What would a blog be without its readers?
I also receive a fair amount of e-mails requesting translations for recipes that were written during the Swedish time of the blog. And some of the most popular recipes mysteriously ;) seem to be the ones with chocolate in them.
Like these little pots de crème.
So I thought I’d just repost the recipe – this time in English. Because isn’t this what we all need in January – something chocolatey and comforting, but still good for you – just as important!
And because sometimes I have to remind myself of the recipes I posted long ago. I had almost forgotten about this healthier version of “pots de crème” which is such a treat, and healthy enough to eat as an evening snack (or even breakfast if you’re in the mood!) with berries or fruit. Enjoy!
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Printable recipe
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Coconut and dark chocolate pots de crème
makes 6-8 little “pots”
2 eggs 1 egg yolk
1/4 cup coconut sugar
1 vanilla bean, split open and seeds scraped out
1/4 tsp ground cardamom
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100 g dark chocolate of good quality, e.g. this one (my new favorite!)
1 can (400 ml) organic coconut milk
2 tbsp extra virgin coconut oil
1 tbsp raw cacao powder
a pinch of fine sea salt
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cocoa nibs and/or coconut chips to sprinkle on top
1) Preheat the oven to 175° C (350° F).
2) In a bowl, beat the eggs and egg yolk with coconut sugar, vanilla seeds and cardamom until light and fluffy.
3) Finely chop the chocolate. Bring coconut milk to the boil, remove from the heat and add coconut oil and the chopped chocolate – whisking until well combined.
4) Add cacao powder and sea salt and pour the batter in small ramekins or jars — make sure to remove the foam that might have formed on top — and place them in a dish filled with hot water, so that they are half immersed.
5) Place the dish on the middle rack in the oven and cook for about 30 minutes. When ready, the middle of the creams should still be moving a little — the creams will settle once they cool down. Take the jars (or ramekins) out and let them cool down. Place a plastic wrap on top and keep in the fridge to rest for at least an hour before eating.
