Mar 19
Chocolate Pot de Creme topped with coconut whipped cream and fresh raspberries

I keep thinking that spring has arrived here in Utah, and then the weather will turn and we’ll get a new layer of snow on the ground.  Mother Nature is such a tease.  I’ve been watching the new issues of magazines show up on the newsstands, taunting me with spring flowers, and spring inspired dishes, like this Fava Bean Salad with Fennel & Radish from the April issue of Cooking Light magazine, and I am willing spring to arrive and stay for good.


While I bunker down and wait for Winter to make her proper exit, I’m soothing my emotions with chocolate.  I’ve been working on a version of French chocolate pots de crème (a French dessert custard) for the past two months, and this week all my tweaking finally clicked.

Paleo Chocolate Pots de Creme

It took 6 rounds of recipe development, but it was worth it, because the end result is a silk smooth, creamy, rich chocolaty dessert that all of my testers have swooned over.

Ingredients for Paleo Chocolate Pots de Creme

The added bonus is that this version is made with those in mind that are battling allergies and health problems which limit what they can eat, so this dessert is made without dairy, soy, gluten, or refined sugars—though you would never know it by tasting it.  In my mind that makes it all the better.  And hey, while you’re at it, if you want to shake things up, turn it into a chocolate silk pie!

Creamy Chocolate Pot de Creme

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Chocolate Pots de Crème

Makes 6 servings

For the chocolate pots de crème:
3 large eggs
1 large egg yolk
1/2 cup honey
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
6 ounces unsweetened chocolate, chopped
1 1/2 teaspoons Crio Bru (optional)*
1 1/3 cups unsweetened coconut milk

For the coconut whipped cream:
1 (13-ounce) can coconut milk (I prefer the Thai Kitchen brand)
1 tablespoon honey
1 teaspoon vanilla extract

Fresh raspberries, to garnish


1. Make the chocolate pots de crème: Place the eggs, honey, vanilla and almond extracts in a blender, followed by the chocolate and Crio Bru. Blend until smooth.

2. Heat the coconut milk in a small saucepan over medium-high heat, until it starts to simmer. (Take care not to let it boil.)

3. With the blender running on low speed, pour the hot coconut milk over the ingredients inside and blend until the mixture is smooth and completely incorporated.

4. Pour the chocolate mixture into six (6-ounce) ramekins (you can also use custard cups or any other similarly sized dishes) and refrigerate for at least 5 hours.

5. Make the coconut whipped cream: Place the can of coconut milk in the refrigerator at least 24 hours before you plan on making the whipped cream, so that the cream will separate and firm up. Chill a glass or metal bowl in the freezer 20 minutes before making the whipped cream.

6. Remove the lid from the can of coconut milk and gently scoop out the coconut cream, putting it in the chilled bowl. Using a mixer, whip the coconut cream until it is light and fluffy and peaks form, then mix in the honey and vanilla extract. The whipped coconut cream can be used right away, or stored in the refrigerator for up to 24 hours.

5. Top the pots de crème with coconut whipped cream and fresh raspberries and serve.

*Recipe Notes: Crio Bru is ground roasted cacao beans.  I find that it adds a bit more depth of flavor to chocolate desserts, but the chocolate pots de crème will still be delicious without it!  This dessert is super versatile—turn it into the filling for a chocolate silk pie!

{ 12 comments… read them below or add one }

Elizabeth Perhac Schmitt via Facebook March 19, 2014 at 12:51 pm

Lovely recipe –


Michelle March 19, 2014 at 2:57 pm

Woo-Hoo!! Looks and sounds divine. Can’t wait to give it a try. Except for the Crio Bru, I already have the ingredients. We’ve got company coming for dinner in two weeks; I was trying to figure out what to serve for dessert. Thanks for providing the answer.
Thank you, too, for your diligence. Certainly looks like it’s paid off. I for one am very grateful.


Fuji Mama (Rachael) March 19, 2014 at 6:21 pm

Then you are good to go!!! Don’t worry about the Crio Bru, I’ve made it without and it is still divine! The Crio Bru just gives it a bit of extra oomph, kind of like recipes that call for a bit of coffee. Can’t wait to hear how it turns out!


Micha March 19, 2014 at 4:25 pm

WooHoo!!! This makes my heart super happy. Thank you for working so hard and diligent to perfect this recipe. I will be making this for a sweet little boy turning 4 in a couple of weeks. Thank you!


Fuji Mama (Rachael) March 19, 2014 at 6:22 pm

I am so glad Micha! As far as kiddos go, I’ve had a 5-, 7-, and 12-year old test it out, and they all loved it. So I’ll be interested to know how it goes over with a 4-year old! Let me know how it goes!


Ann Johnson via Facebook March 19, 2014 at 10:55 pm

Wondering if really 1 Tablespoon of almond extract? Or 1 teaspoon?


El Hefe March 20, 2014 at 11:40 am

Must be so good! Printed this and also the fava bean salad you mentioned as that sounds so good on this first day of Spring.


Fuji Nana March 20, 2014 at 12:31 pm

Wow, I think you’ve outdone yourself with this one. I’m definitely making this.


Mardi (eat. live. travel. write.) March 22, 2014 at 8:59 am

This looks amazing Rachael – and gluten and refined-sugar free to boot? Wow!


Susan March 24, 2014 at 12:35 pm

Wow, Rachael! I know you said it took three tries, so thanks for all the hard work! This looks amazing. Great job!


Karen May 11, 2014 at 9:03 am

Where do you get the Crio Bru?

Thank you


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