I prefer using dry roasted unsalted hazelnuts because they impart more flavor but raw hazelnuts will work as well.
Course
Dessert
Cuisine
French
Keyword
8 oz milk cartons, chocolate hazelnut pots de creme, dogs hazelnuts, hazelnut flute, hazelnut pots de creme, nutella pot de creme, un pot de creme, vegan pot de creme, vegan pots de creme
Prep Time5minutes
Cook Time10minutes
Total Time15minutes
Servings8
Calories170kcal
AuthorCatherine Katz
Ingredients
1/3cupwhole dry roasted hazelnutsunsalted
6ozcoconut milkunsweetened
5pitted medjool dateschopped + 2 Tbsp water
12ozorganic silken tofusoft, not drained
1/2cupcanned black lentilsrinsed and drained*
8ozdark chocolate60-70% cocoa
some chopped or crushed hazelnuts for the toppingoptional
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 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.