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RECIPE
6 INGREDIENTS 11 STEPS 2hr 10min

Vegan Earl Grey Chocolate Pots De Creme

4.0
1 Ratings
The process of making these vegan earl grey chocolate pots de creme could not be any easier. Simple yet decadent, you have to taste it to believe it!
Vegan Earl Grey Chocolate Pots De Creme Recipe | SideChef
The process of making these vegan earl grey chocolate pots de creme could not be any easier. Simple yet decadent, you have to taste it to believe it!
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
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Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
2hr 10min
Total Time
$1.72
Cost Per Serving

Ingredients

Servings
8
US / METRIC
3 cans
(14 oz)
Coconut Cream , chilled
1 bag
Earl Grey Tea
2/3 cup
3/4 cup
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
334
FAT
6.5 g
PROTEIN
7.0 g
CARBS
66.2 g

Cooking Instructions

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Step 1
At least 24 hours before you want to make the pots de creme, place the Coconut Cream (3 cans) in the refrigerator to chill.
Step 2
Once the coconut cream has fully chilled, begin by scooping only the hardened cream from one can into a medium saucepan.
Step 3
Gently heat the coconut cream until melted, stirring often. Turn off the heat & steep the Earl Grey Tea (1 bag) in the heated coconut cream for 5 minutes, and remove the tea bag. Squeeze the liquid from the tea bag to extract all of the Earl Grey flavors.
Step 4
Add the Chocolate (2/3 cup) to the infused coconut cream and gently heat while stirring until the chocolate has just melted. Turn off the heat & continue to stir the mixture until it is perfectly smooth.
Step 5
Fill your serving dishes with the mixture. Cover each dish and chill in the refrigerator for 1 1/2 hours
Step 6
Scoop only the hardened cream from another chilled can of coconut cream into a medium saucepan along with the Raw Sugar (3/4 cup) .
Step 7
Cook over medium heat until simmering, turn down to medium-low and cook until reduced by half, stirring often for about 30 minutes for the caramel to reduce.
Step 8
Once caramel is finished cooking, remove from heat, add in the Vanilla Extract (1 tsp) extract & a pinch of Sea Salt Flakes (1 pinch) , stir to combine. Let caramel cool to room temperature before serving.
Step 9
When you are ready to serve the pots de creme, prepare the whipped coconut cream.
Step 10
Scoop only the hardened cream from the last chilled can of coconut cream into the bowl of a stand mixer and whip the cream at high speed for about 4-5 minutes until light and fluffy.
Step 11
Top each dish with a dollop of coconut cream, a drizzle of caramel sauce and a sprinkling of flaky salt. Serve and enjoy!

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Nutrition Per Serving
Calories
334
% Daily Value*
Fat
6.5 g
8%
Saturated Fat
4.0 g
20%
Trans Fat
0.0 g
--
Cholesterol
15.0 mg
5%
Carbohydrates
66.2 g
24%
Fiber
0.4 g
1%
Sugars
60.3 g
--
Protein
7.0 g
14%
Sodium
85.8 mg
4%
Vitamin D
--
--
Calcium
16.5 mg
1%
Iron
0.2 mg
1%
Potassium
255.0 mg
5%
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