Healthy Vegan Crème au Chocolat Recipe

Healthy Vegan Crème au Chocolat Recipe

Healthy Vegan Crème au Chocolat

These remind me of French “Petits Pots de Crème au Chocolat” from

my childhood in France! Typically, these petits Pots are made with dark chocolate, heavy

cream, egg yolks and sugar. Of course I have revamped them, Cuisinicity style, while

keeping their rich creamy texture and luscious flavor. I have done away with the heavy cream, the

eggs and…even the added sugar!! The only thing I have kept from

the original recipe is the dark chocolate! I can’t even believe it myself, but

you’ll have to try these to know what I mean.

The ingredients I have used to recreate these little

gems are vegan and nutritionally superb: I

use organic silken soft tofu and coconut milk as my base, and even add puréed

black lentils so that the batter is filled with plant-based protein. Dried dates (I love medjool dates because they

are so moist, and they blend in beautifully in the batter) and bittersweet chocolate are the only

source of sugar-that’s it! You can bake them in porcelain ramekins

(2.5 oz) for an elegant party, or in individual

disposable baking cups-so festive on a buffet table!

You can also

leave it unbaked, chilled, and use this recipe as a rich chocolate ganache, as I do

in my Vegan Génoise with Chocolate Ganache.

This recipe ranks as one as one of my personal BEST-The perfect marriage of Delicious and


Serves 10


6 oz coconut milk (unsweetened)

5 pitted medjool dates, chopped + 2

tablespoons hot water

12 oz organic silken tofu (soft), not drained

1/2 cup canned black lentils, rinsed

and drained (or 1/2 cup cooked lentils from scratch)

8 oz dark chocolate (60-70% cocoa)


1. Preheat the oven 350 F.

2. Place the chopped dates in a little container with 2

tablespoons hot water to soften and set aside for 5 minutes.

3. Break up the chocolate into pieces and place in a double boiler, or in a small bowl in a steamer basket to gently melt. Stir until melted.

4. Place all the ingredients in a blender and process for

1-2 minutes until smooth.

5. Scrape the sides and blend again for another minute.

6. Pour the custard in individual little baking

cups or small porcelain ramekins (2.5 oz).

7. Place the filled cups on top of a cookie sheet and

bake in preheated oven for 10-12 minutes.

8. Let cool and serve warm or at room temperature.

This recipe originally appeared on

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Catherine is the founder of Cuisinicity- Love the Food That Loves You Back, a website where good food and good health come together in a way that is feasible for today’s busy families, as it has been for hers (Catherine and her husband, Nutrition expert Dr. David L. Katz, have 5 children!). Catherine’s recipes have been widely featured in national media, including ABC News, O Magazine, Eating Well, Prevention Magazine, Woman’s World, Fitness, Shape, and many others. She is the co-creator of the Nutrition Detectives™ food label literacy program, now in use by thousands of schools all over the world and has collaborated in the production of other health promotion programming, including the Unjunk Yourself® music video program.