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

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


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

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5 from 3 reviews

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


  • 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


  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.


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


  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!

  8. Jolie says:

    Could you put this in a GF pie crust to make a chocolate pie?

    • Danielle says:

      Hi! I have a variety of chocolate pie recipes over at daniellewalker.com – just search for “chocolate pie”. Enjoy!!

  9. Leilah Redden says:

    I can’t wait to make this 😍

  10. Linda says:

    Would it work to substitute coconut sugar for the maple syrup?

    • Danielle says:

      Hi! It would not be an even swap to sub a dry ingredient with wet or vice versa. For example, you can sub syrup with honey and coconut sugar with maple sugar. Enjoy!!

  11. Lois Soergel says:

    Unfortunately, my grandson will end up in the hospital if he has any cashew products.
    What substitution do you like best, Danielle?

  12. Ilene says:

    This looks so yummy, thanks for sharing! You have a recipe for Cashew milk in EWYL which is my go-to, but there’s also a recipe in HIAH. Which one do you use for this recipe? I cannot wait to make it!!

  13. Liz says:

    These are delicious! How long will they keep?

  14. Lauri Levmore says:

    Thank you 😊

  15. Carrie says:

    Literally one of the best tasting desserts I’ve ever had. I just ate the last bite and I’m back here already thinking about when I can make it again. I love having something so decadent to indulge my pregnant cravings and also know it’s nurturing my body well. You are master at your craft!!

  16. Stacey says:

    Hi Danielle,
    I can not have anything coconut. Is there a substitution for the coconut cream?
    Thanks in advance for taking your time to answer.


    • Danielle says:

      Hi! I haven’t tested the recipe with a sub, so I am sorry that I can’t offer a good solution here! If I find a good sub, I will come back here and let you know.

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