Special Diet Notes: Chocolate Coconut Vegan Pots de Creme
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, optionally soy-free, peanut-free, vegan, plant-based, and vegetarian.
Chocolate Coconut Vegan Pots de Creme
Prep time
Cook time
Total time
This recipe is from Levana Kirschenbaum, author of the cookbook, Levana Cooks Dairy-Free! "Oats in all shapes and forms used to be the grain of my lean years: There’s nothing I don’t do with them savory or sweet. Now I call them the grain of my healthy years. You simply won’t believe that something so plebeian can produce such a luxurious treat! and the best part is, it’s a snap to make!"
Author: Levana Kirschenbaum
Ingredients
- 3 cups non-dairy milk (soy, rice, oat, almond etc…)
- 1 cup coconut milk
- 1 cup steel cut oats (no substitutions: i.e, no old fashioned, no quick, no instant – Try Bob’s Red Milk Gluten-Free Steel Cut Oats for GF)
- 1 cup chocolate chips, best quality (Use Enjoy Life Chocolate Chips for allergen-free)
- ½ cup maple syrup
- 2 tablespoons instant coffee powder
- 3 tablespoons rum or brandy
Instructions
- Bring the milks to boil in a saucepan.
- As soon as it comes to a boil, reduce the temperature to low, add the remaining ingredients and cook, covered, about 20 minutes.
- Pour into a bowl or a dozen individual bowls, and chill.
- Serve cold, garnished with a little grated coconut if desired.
Notes
Choose your ingredients wisely for your free-from needs.
Nutrition Information
Serving size: 12 servings
