Chocolate Hazelnut Pots de Crème
Serves: 8
I prefer using dry roasted unsalted hazelnuts because they impart more flavor but raw hazelnuts will work as well.
  • ⅓ cup whole dry roasted hazelnuts (unsalted)
  • 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)
  • some chopped or crushed hazelnuts for the topping (optional)
  1. Place the chopped dates in a little container with 2 Tbsp water and place in microwave for 30 seconds to soften and set aside.
  2. 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.
  3. Place all the ingredients in a blender and process for 1-2 minutes until smooth.
  4. Scrape the sides and blend again for another minute.
  5. Pour the custard in individual containers of your choice, I love using champagne glasses and filling them half way.
  6. Top with chopped or crushed hazelnuts.
  7. Refrigerate and serve cool or at room temperature.
Recipe by Cuisinicity at