This Mexican Chocolate Pot de Crème IS healthy! You get a ton of 100% cacao chocolate that boasts tons of antioxidants and it’s sweetened with just a bit of agave nectar.
AuthorMaya Krampf from WickedSpatula.com
113.5-oz canFull-fat coconut milk
4tablespoonsagave nectar(you can make it as dark or as sweet as you want, with 4 tablespoons they are about 8 grams of sugar per serving)
7ounces100% high quality dark chocolate
Whipped coconut cream
In a large heavy bottomed pot (I used a dutch oven) whisk together your egg yolks, coconut milk, agave, salt, and cinnamon sticks. Place over medium heat and bring to a steam while whisking constantly. Do not simmer or boil, just steam, adjust heat if needed.
Once the mixture has thickened enough to coat the back of a spoon (about 10-12 minutes) remove from the heat. Remove the cinnamon sticks as well.
Place the chopped chocolate in a glass bowl and pour the custard over it. Let it sit for 2-3 minutes for the temperature to settle and then whisk to combine. Pour in the almond and vanilla extract and stir until smooth. Pour into 8 4 ounce jars and chill at least 3 hours.
Top with crushed pistachios, coconut whipped cream, a dusting of cinnamon, and chocolate shavings just before serving.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.