These luscious pots de crème are a no-bake variation of my famous original Crème au Chocolat. They add the sweet nutty taste of hazelnuts! If you love nutella, as most French people do–in fact they are obsessed (!)–you will absolutely LOVE these, c’est un régal ! Of course they are much healthier (not all that added sugar) and sustainable (no palm oil of course) and nutritious at that: Just take a look at the wholesome simple plant-based ingredients that I use, I am amazed myself! I like to serve these in beautiful champagne flutes or tall martini glasses to add a note of elegance to the whole experience!!
Chocolate Hazelnut Pots de Crème
I prefer using dry roasted unsalted hazelnuts because they impart more flavor but raw hazelnuts will work as well.
Author: Catherine Katz
Serves: 8
Ingredients
- ⅓ cup whole dry roasted hazelnuts
- 6 oz coconut milk (unsweetened)
- 5 pitted medjool dates,chopped + 2 Tbsp water
- 12 oz organic silken tofu (soft), not drained
- ½ cup canned black lentils, rinsed and drained*
- 8 oz dark chocolate (60-70% cocoa)
- chopped or crushed hazelnuts for the topping
Instructions
- Place the chopped dates in a little container with 2 Tbsp water and place in microwave for 30 seconds to soften and set aside.
- Break up the chocolate into pieces and place in small microwavable measuring cup and heat in microwave on high for 1-2 minutes only, stir well until smooth and proceed.
- Place all the ingredients in a blender (except for the chopped hazelnuts for the topping) and process for 1-2 minutes until smooth.
- Scrape the sides and blend again for another minute.
- Pour the custard in individual containers of your choice, I love using champagne glasses and filling them half way.
- Top with chopped or crushed hazelnuts.
- Refrigerate and serve cool or at room temperature.
Catherine,
the response I got from several guests was that this was the first vegan dessert the found really tasty,and I must say, this is really, really delicious. Again, I used some orange peel for a touch of citrus flavour, and that really brings out the best from the hazelnuts. Thank you for this great recipe
Verena
I’m amazed, I have to admit. Rarely do I encounter a blog that’s both equally educative and engaging, and without a
doubt, you have hit the nail on the head. The issue is something too few folks are speaking intelligently about.
I’m very happy that I came across this in my hunt for something
regarding this.
Wow looks so decadent and delicious!! Yum!!!
Hi Catherine, I will definitely try making this, it sounds delicious! I have been seeing Palm Oil in so many products and I avoid it because I’ve heard it’s not healthy. Can you explain why it’s not healthy and also explain the sustainable part? Also, do you use the coconut milk from a can or the kind in the refrigerated section that comes in containers like milk cartons? Thank you!
This dessert looks regal enough for special company! Okay it actually would make me feel special. You’re amazing Catherine. Although it’s just me +4 dogs in my household, I’m truly going to try this one. Wow you’ve outdone yourself I feel.
Oh and please say hello and my best to Susan K. I miss her news and other things. But I wish only the best to and for her!
Hi Joan, thank you so much for your lovely comment!I will definitely let Susan know! She speaks so fondly of you! 🙂
I can’t wait to try this. I just need to do a little shopping first.
welcome back Mrs Cuisinicity! it’s always a pleasure to read you and your delicious recipes! as the others ,this one sounds well too ! I’m going to taste it right away to celebrate our new president of France! have a good day ! Thanhs an so long!! martine de France
Thank you Martine! J’espère que nous serons tous soulages des résultats de l’election!!! Allez Macron!!!!:)