Vegan Chocolate Pot de Creme

Adapted from Eat, Live, Run 
Prep time: about 10 minutes
Vegan; gluten-free

  • 1/2 cup chocolate almond milk
  • 1 12-oz bag semi-sweet chocolate chips
  • 1/2 teaspoon pure vanilla extract
  • 12 ounces silken tofu, drained
  • shaved dark chocolate
  • fresh mint leaves for garnishing
  1. Melt the chocolate chips using a double boiler or in a large metal bowl placed over a pot of simmering water. 
  2. Once they’ve melted, add the chocolate almond milke, the vanilla extract and the tofu. Stir to break up the tofu and combine.
  3. Place mixture in a blender or vita-mix and process for about thirty seconds, or until completely smooth. 
  4. Pour into shot glasses or small bowls.
  5. Shave dark chocolate on top and garnish with fresh mint leaves.
  6. Chill in the fridge for an hour and a half or so before serving.
Source for Ingredients
  •  chocolate almond milk, organic tofu, semi-sweet chocolate chips, organic mint, and organic dark chocolate from Trader Joe's
  • organic vanilla extract from Whole Foods