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Chocolate coconut pot de crèmes with maple blueberry jam
A luxurious and rich dessert with simple ingredients and minimal effort. These chocolate pot de crème are dairy-free and made with melted chocolate, coconut cream, cashews and Ontario maple syrup. Serve them with the delicious blueberry maple jam made with fresh Ontario blueberries, lemon and chia seeds.
SERVES
2
Ingredients
Chocolate Coconut Pot de Crèmes
- 5 oz. chocolate, chocolate bar, chocolate chunks or chocolate chips 55-70% cocoa
- 7 oz. full fat coconut cream
- ¼ cup raw cashews, soaked for 30 minutes and drained
- 2 tablespoons water
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 2 tablespoons maple syrup (adjust to your taste)
Blueberry Maple Jam
- 3 cups fresh or frozen blueberries
- 2 teaspoons finely grated lemon zest
- ¼ cup fresh lemon juice
- 3 tablespoons maple syrup
- ¼ cup ground chia seeds
Directions
Chocolate Coconut Pot de Crèmes
- In a double boiler on the stove, melt the chocolate. Off the heat, fold in the coconut cream.
- In a food processor, blend the cashew and 2 tablespoons of water to make a smooth cream (about 2 minutes). Then add cinnamon, vanilla extract and maple syrup, pulse once or twice to combine.
- In a bowl, fold the cashew cream into the chocolate coconut mixture. Pour the mix into 2 ramekins and refrigerate for 30-45 minutes.
For the Blueberry Maple Jam
- Bring blueberries, lemon zest, lemon juice and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst (about 5 minutes).
- Use a spoon to lightly mash about half of the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally until juices are reduced by half (5-10 minutes).
- Remove jam from heat. Taste and add a bit more maple syrup if you prefer it to be sweeter.
- Return to a boil, then stir in chia seeds. Cook for 1 minute to bloom the chia seeds.
- Let jam cool slightly, then transfer to heat-proof jars or containers. Cover and let cool completely. Chill until ready to use.
To serve
- Take the chocolate pot de crèmes and jam out of the refrigerator.
- Top a spoonful of blueberry chia jam on each of the chocolate pot de crèmes
