Recipe – Vegan, Chocolate Pot De Crème, No Added Sugar!

Prep Time

10 Minutes (plus time for soaking dates if necessary)

Cooking Time

n/a but refrigerate for about 3 hours or more to firm up


4 servings


• 1/2 cup raw cashews, soaked*
• 10 Medjool dates, soaked* in about 1 cup of water
• ½ cup coconut milk (canned, not beverage)
• ½ cup reserved water from soaking dates
• 6 tablespoons cacao or cocoa (non-alkalized) powder
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt


  1. Drain and rinse the cashews, discarding the soak water.
  2. Put cashews into blender or food processor and blend until almost creamy.
  3. Add the rest of the ingredients and blend until creamy. Add the date water ¼ cup at a time – up to ½ cup. You want the pudding creamy but not runny. Stop and scrape down sides if needed to make sure everything is incorporated.
  4. Spoon into 4 small dishes (about ½ cup,) cover and refrigerate for at least 3 hours or more. **
  5. Serve with berries, and/or (no-sugar) chocolate chips on the top, if desired.


*Soaking –
Cashews – I like to soak my cashews overnight in twice as much water as the cashews. I soak them, covered, on the counter, for about 8 hours. If you forget to do that, you can pour boiling water over the cashews and let them sit for at least 30 minutes or up to an hour – then drain and rinse before using. Another way to do it is to actually boil the cashews for 15 minutes, then drain and rinse with cool water.
Medjool dates – You can soak them overnight, but for this recipe, it’s really ok to just soak them for about an hour in hot water. Reserve the soaking water.
**Storage – These will stay good in your fridge for at least 3 days, covered. I do like to take them out of the fridge about an hour before serving to make them more “pudding”-like but if you like it firmer, like custard, let them sit just 15 minutes.

%d bloggers like this: