Vegan pots de creme are the ultimate dairy-free dessert. They’re like tofu chocolate pudding and are rich, creamy, and totally delicious.
Vegan pots de crème might sound like a contradiction, but trust me—these dark chocolate beauties are every bit as rich, creamy, and luxurious as the classic version. Pots de crème are one of my favorite desserts because they manage to feel indulgent and light at the same time, and until now, they’ve almost always relied on eggs and cream.
Here’s the surprising part: you honestly can’t tell these are vegan. I’ve taste-tested them side by side with traditional egg-yolk-and-cream pots de crème, and the difference is nearly impossible to detect. The vegan version is just a touch creamier, while the classic one is slightly richer—but unless you’re eating them back-to-back, you’d never know what’s missing. If you serve this on its own, no one will guess it’s dairy- and egg-free.
There are so many good reasons to head straight to your kitchen and make these vegan pots de crème. They’re seriously delicious (worth saying twice), incredibly simple to prepare, and take just 10 minutes of hands-on time before chilling in the fridge to firm up. You can serve them in cute little mason jars, and if you bring them to a party like that, you’ll instantly earn a reputation as the best party guest ever.
Ingredient notes
- Dark chocolate – As this is the main flavor, vegan pots de creme will only be as good as the chocolate you use. Use chocolate that you absolutely love and you will love these, too. You can buy a bar and chop it or buy chocolate chips.
- Sugar – Coconut sugar works well as a refined sugar-free alternative. Maple syrup works, too.
- Espresso powder – This is a key ingredient for bringing out the flavor of the chocolate. You don’t taste the coffee but it amplifies the chocolate flavor.
- Silken tofu – this is sold in packages near other types of tofu in your grocery store. You can also use dessert tofu, although you’ll likely want to omit the sugar since dessert tofu is sweetened.
Vegan Pots de Creme Recipe
- Pin
Ingredients
- ▢ 4 ounces good-quality dark chocolate (chopped or chips)
- ▢ 1 cup silken tofu (dessert tofu) (do NOT use soft tofu)
- ▢ 1 tablespoon water
- ▢ 4 teaspoons sugar
- ▢ ½ teaspoon espresso powder
- ▢ ¼ teaspoon sea salt
Instructions
- Melt the chocolate in your microwave or in a small frying pan over low heat. Remove the pan from the heat as soon as the chocolate has melted – be very careful not to burn it. 4 ounces good-quality dark chocolate
- Add the tofu, water, sugar, espresso powder, and sea salt to your blender. Add the melted chocolate and blend until it is smooth. 1 cup silken tofu (dessert tofu), 1 tablespoon water, 4 teaspoons sugar, ½ teaspoon espresso powder, ¼ teaspoon sea salt
- Divide equally between 4 – ½ cup ramekins or mason jars. Cover and refrigerate for at least 2 hours.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular vegan desserts
Gluten Free Peanut Butter Cookies
Coconut Milk Ice Cream (SUPER creamy thanks to a simple trick)
Guinness Chocolate Cake with Irish Whiskey Frosting
Vanilla Cashew Butter Cups
Vegan Pots de Creme Recipe
Ingredients
- 4 ounces good-quality dark chocolate , chopped or chips
- 1 cup silken tofu (dessert tofu) , do NOT use soft tofu
- 1 tablespoon water
- 4 teaspoons sugar
- ½ teaspoon espresso powder
- ¼ teaspoon sea salt
Instructions
- Melt the chocolate in your microwave or in a small frying pan over low heat. Remove the pan from the heat as soon as the chocolate has melted - be very careful not to burn it. 4 ounces good-quality dark chocolate
- Add the tofu, water, sugar, espresso powder, and sea salt to your blender. Add the melted chocolate and blend until it is smooth. 1 cup silken tofu (dessert tofu), 1 tablespoon water, 4 teaspoons sugar, ½ teaspoon espresso powder, ¼ teaspoon sea salt
- Divide equally between 4 - ½ cup ramekins or mason jars. Cover and refrigerate for at least 2 hours.
https://www.theendlessmeal.com/vegan-dark-chocolate-pots-de-creme/
Vegan pots de creme are the ultimate dairy-free dessert. They’re like tofu chocolate pudding and are rich, creamy, and totally delicious.
Vegan pots de crème might sound like a contradiction, but trust me—these dark chocolate beauties are every bit as rich, creamy, and luxurious as the classic version. Pots de crème are one of my favorite desserts because they manage to feel indulgent and light at the same time, and until now, they’ve almost always relied on eggs and cream.
Here’s the surprising part: you honestly can’t tell these are vegan. I’ve taste-tested them side by side with traditional egg-yolk-and-cream pots de crème, and the difference is nearly impossible to detect. The vegan version is just a touch creamier, while the classic one is slightly richer—but unless you’re eating them back-to-back, you’d never know what’s missing. If you serve this on its own, no one will guess it’s dairy- and egg-free.
There are so many good reasons to head straight to your kitchen and make these vegan pots de crème. They’re seriously delicious (worth saying twice), incredibly simple to prepare, and take just 10 minutes of hands-on time before chilling in the fridge to firm up. You can serve them in cute little mason jars, and if you bring them to a party like that, you’ll instantly earn a reputation as the best party guest ever.
Ingredient notes
- Dark chocolate – As this is the main flavor, vegan pots de creme will only be as good as the chocolate you use. Use chocolate that you absolutely love and you will love these, too. You can buy a bar and chop it or buy chocolate chips.
- Sugar – Coconut sugar works well as a refined sugar-free alternative. Maple syrup works, too.
- Espresso powder – This is a key ingredient for bringing out the flavor of the chocolate. You don’t taste the coffee but it amplifies the chocolate flavor.
- Silken tofu – this is sold in packages near other types of tofu in your grocery store. You can also use dessert tofu, although you’ll likely want to omit the sugar since dessert tofu is sweetened.
Vegan Pots de Creme Recipe
- Pin
Ingredients
- ▢ 4 ounces good-quality dark chocolate (chopped or chips)
- ▢ 1 cup silken tofu (dessert tofu) (do NOT use soft tofu)
- ▢ 1 tablespoon water
- ▢ 4 teaspoons sugar
- ▢ ½ teaspoon espresso powder
- ▢ ¼ teaspoon sea salt
Instructions
- Melt the chocolate in your microwave or in a small frying pan over low heat. Remove the pan from the heat as soon as the chocolate has melted – be very careful not to burn it. 4 ounces good-quality dark chocolate
- Add the tofu, water, sugar, espresso powder, and sea salt to your blender. Add the melted chocolate and blend until it is smooth. 1 cup silken tofu (dessert tofu), 1 tablespoon water, 4 teaspoons sugar, ½ teaspoon espresso powder, ¼ teaspoon sea salt
- Divide equally between 4 – ½ cup ramekins or mason jars. Cover and refrigerate for at least 2 hours.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
