Easton’s “Chocolate Pots” (Dairy-Free Pot de Creme) - daniellewalker.com

My kids have always loved helping me cook and bake in the kitchen. This recipe for Dairy-Free Pot De Creme is actually made entirely by Easton! Recently, he has been expressing interest in learning how to cook recipes all on his own. Needless to say, it absolutely melts my cookbook author heart. He loves watching baking competitions on Netflix and has even been inspired to create his own recipes. To encourage this, I gave him a regular cookbook (without dietary restrictions) which he loves to flip through and pick recipes from. We go over it together to make sure it is something he can do on his own from start to finish and then use substitutions where we need to keep it gluten-free! The original recipe is for mint chocolate pots, but Easton customized it to make without the heavy cream, dairy, and refined sugars. It has a pudding-like consistency with a decadent chocolate drizzle on top. It’s a perfect kid and paleo-friendly mid-day snack or dessert! 

This recipe is an easy and uncomplicated recipe for your kids to make. It always makes me nervous when the kids are getting in close contact with the oven or stove, but this recipe was fairly simple in using only a small pan which he was able to stir all on his own. We cooked the ramekins in hot water and then allowed them to set in the refrigerator – the hardest part is waiting! 

Dairy-Free pot de creme in a white ramekin with a spoon and chocolate heart adornment

The Chocolate Topping

The chocolate topping on this Dairy-Free Pot De Creme is optional, but it’s definitely Easton’s favorite part of creating this recipe. We used melted Hu’s Chocolate Gems and stencils to create outlines. If you don’t have any stencils on hand, you can create your own with some cardboard and scissors! This is a great way for your kids to express their individual creativity and let them have fun with it. Other options are putting the chocolate in a piping bag or using the back of a spoon to zig zag a simple design.  

My kids also used powdered sugar on top. Powdered sugar definitely doesn’t fall under the paleo umbrella, but for special recipes, I let them sprinkle it on top. Feel free to omit it completely, or if you have a strong sweet tooth and are craving something extra sweet, you can drizzle some honey, maple syrup or coconut nectar on top! 

More Kid-Friendly Recipes: 

If you are looking for more kid-friendly recipes that your little ones can make on their own or easy assist you with, here are some of my favorites: 

Paleo Chocolate Dipped Bananas

Paleo Animal Crackers

Gluten-Free Acai Bowls 

Elderberry Gummies

Banana Mouse Pancakes page 190 in Against all Grain

Fruit Juice Gelatin Shapes page 214 Against all Grain

Dairy-Free pot de creme in a white ramekin with a spoon and chocolate heart adornment

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Easton’s “Chocolate Pots” (Dairy-Free Pot de Creme)

  • Author: Danielle
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale
  • 1 1/2 cups cashew milk
  • ½ cup coconut cream (scoop the thick cream from the top of a can of coconut milk)
  • 6 oz dark chocolate chips, or a bar broken into small pieces
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple sugar

Instructions

  1. Preheat the oven to 300°F.
  2. Pour the cashew milk and coconut cream into a small pan. Heat gently over medium-high heat until nearly boiling, then remove from heat and stir in the chocolate pieces until melted and the mixture is smooth.
  3. In a large bowl, whisk together the egg yolks, vanilla extract, and maple sugar. Whisking constantly, slowly pour hot chocolate into yolks. Strain through a very fine-mesh sieve into a large measuring cup or bowl.
  4. Divide the mixture among 2- to 4-ounce espresso cups or small ramekins. Set filled cups in a large roasting pan that has been positioned on the center rack of the oven. Add hot tap water to the pan, halfway up the sides of the cups. Cover pan with foil; use a fork to prick holes in the foil.
  5. Bake until edges are lightly set (lifting foil to check) but the center is still jiggly — it will set as it cools — 35 to 40 minutes. Transfer cups to a wire rack to cool completely. Refrigerate at least 3 hours before serving.
  6. If desired, pipe (or use a clean paintbrush!) to create a shape on top with melted chocolate.

Keywords: dessert, paleo, gluten free, chocolate, Valentine's Day, Danielle Walker, kid friendly, snack, against all grain

5/13/22

Easton’s “Chocolate Pots” (Dairy-Free Pot de Creme)

COMMENTS

  1. Maria R says:

    This looks delicious, is there a good substitute for cashew milk? My son has a tree nut allergy. Thanks!

  2. Anneliese says:

    Please advise what you can use as a substitute for maple sugar?

  3. sue wright says:

    Going to make this for my husband’s birthday. Thank you! So excited!

  4. Beth says:

    This looks so yummy. Can different nut milk be substituted if you don’t have cashew milk? Do you make your own cashew milk or is it available pre-made somewhere. Thank you for all the amazing recipes over the years!

    • Danielle says:

      yes you can sub almond milk, the texture will be different though. I make my own cashew milk- it is also available pre-made, but it won’t be as thick and creamy

  5. Susan says:

    Trying out this recipe and excited to see how it turns out.
    Only, I do not see where you add in the vanilla extract!
    PLEASE advise. TIA.

  6. Danielle, you’re usually so good at noting substitutes, what about the eggs? Will this recipe work with any egg substitutes?
    Thank You

  7. Tiffany says:

    I love all your recipes! Your books have given me food life again with all my allergies and internal difficulties. Thank you so much! A question I have for this is: Is there any alternatives to egg yolks? Thanks so much!

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