Chocolate Pumpkin Vegan Pots de Creme

This recipe was shared with us by my good friend Ricki Heller. If you’ve experienced her book, Sweet Freedom, or any of her e-books, then you know that Ricki is the master of low glycemic, vegan dessert recipes. Are you craving low sugar, dairy-free Caramel Ice Cream to top those “healthy” holiday pies? Ricki’s got you covered. Perhaps some gluten-free Cookie Dough Topped Brownies that won’t cause you to go up a pant size? No problem. What about some dreamy Chocolate Pots de Creme sans dairy and eggs to impress your holiday guests? Oh my yes.

Pots de Creme are French dessert custards that are typically made with eggs, egg yolks, cream, and milk. In other words, they are a true anti-vegan dessert. But Ricki was determined to recreate this smooth, silky, and delicate delight. She admits that her version is more of a cross between chocolate mousse and Pots de Creme. I don’t know about you, but I’m not complaining.

As an added bonus, this Pots de Creme recipe is also soy-free, gluten-free, naturally low glycemic for dessert!

Chocolate Pumpkin Vegan Pots de Creme

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

The key to perfect pôts de crème is to mix the custard in a blender. Even though the pumpkin is already puréed, the blender smooths out the dessert just that much more to create a truly light-as-air treat. Note that this recipe is superfast to make, but it does require several hours of chilling time, which are not included in the time estimates.

Author: Ricki Heller

Serves: 4 to 6 servings

Ingredients

• 2 Tablespoons (30 ml) plain or vanilla rice milk*
• 2 Tablespoons (30 ml) agave nectar or maple syrup
• 2 Tablespoons (30 ml) cornstarch, tapioca or arrowroot starch
• 1 cup (240 ml) pumpkin purée, homemade or canned
• 1 can (12 oz or 400 ml) full fat coconut milk, preferably organic
• Pinch fine sea salt
• ½ teaspoon (2.5 ml) ground cinnamon
• 1 teaspoon (5 ml) pure vanilla extract
• 20 to 30 drops plain or vanilla stevia, to your taste
• 1.5 ounces (55 g) good quality unsweetened chocolate
• ¾ teaspoon (3.5 ml) xanthan gum

Instructions

1. In the bottom of a medium-sized pot, whisk together the rice milk and agave or maple syrup. Add the starch and whisk until smooth and there are no lumps. Mix in the pumpkin until smooth. Add the coconut milk, salt and cinnamon.
2. Heat the mixture over medium heat, stirring constantly, until it begins to bubble and thicken; continue to cook, stirring, for one minute and remove from heat.
3. Stir in the vanilla, stevia and chocolate; allow to sit 30 seconds, then stir again until the chocolate is melted and completely blended. Pour into a bowl and allow to cool to room temperature, stirring once or twice during the first five minutes (this will help prevent a “skin” from forming on top; if one develops anyway, don’t worry too much, as everything will be blended later).
4. Once the mixture has cooled, pour it into a blender and add the xanthan gum. Blend on high until well combined and smooth, then return to the bowl. (It may appear quite liquid at this point–this is fine).
5. Refrigerate overnight or at least 6 hours before spooning or piping into serving dishes; garnish with cacao nibs or shaved chocolate, if desired. The mousse will be soft but should hold a shape.
6. Store, covered, in refrigerator up to 4 days. Freeze leftovers to make pots de ice cream!

Notes

Rice Milk - Be sure to choose your milk alternative wisely if seeking gluten-free and/or soy-free. Some brands may contain ingredients like barley malt or soy lecithin.

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