Vegan pots de creme are the ultimate dairy-free dessert. They're like tofu chocolate pudding and are rich, creamy, and totally delicious.

If you love chocolate vegan desserts as much as we do, make sure to also check out our chocolate vegan pumpkin pie, salted caramel vegan skillet brownie, and our chocolate-dipped vegan cookie dough pops.

4 vegan pots de creme with chocolate on top.

This recipe was originally published in 2014. We've updated the post with some new photos and more information, but the delicious recipe remains the same.

Vegan pots de creme

Dark chocolate pots de creme are one of the best desserts. They're rich and creamy yet somehow light at the same time. They're also normally not a vegan dessert. Until now …

And there's no way you'll be able to tell that these are vegan. We've taste-tested these alongside regular egg yolk and heavy cream-based pots de creme and it's next to impossible to tell one from the other, even when taking a bite from each. This vegan version is a tiny bit creamier and the regular version is just a tiny bit richer. It's hard to even tell that slight difference when eating them side by side so if you're eating this on its own you'll definitely never know it's missing all the eggs and dairy.

How to make vegan pots de creme

Making this tofu chocolate pudding is incredibly simple. It is practically a no-cook vegan dessert (other than melting the chocolate) and can be assembled in minutes. They do need to set in the fridge for a few hours so plan ahead.

  1. Melt the chocolate – you can use a pan on low heat or a microwave.
  2. Put the melted chocolate, silken tofu, sugar, water, espresso powder, and salt into a blender and blend until smooth.
  3. Pour the tofu chocolate pudding into small serving bowls or mason jars and put them into your fridge to set.

That's it, you've just made vegan pots de creme!

Full recipe in the recipe card below.

dairy free pots de creme being poured into a glass serving jar.

Ingredient notes

  • Dark chocolate – As this is the main flavor, vegan pots de creme will only be as good as the chocolate you use. Use chocolate that you absolutely love and you will love these, too. You can buy a bar and chop it or buy chocolate chips.
  • SugarCoconut sugar works well as a refined sugar-free alternative. Maple syrup works, too.
  • Espresso powder – This is a key ingredient for bringing out the flavor of the chocolate. You don't taste the coffee but it amplifies the chocolate flavor.
  • Silken tofu – this is sold in packages near other types of tofu in your grocery store. You can also use dessert tofu, although you'll likely want to omit the sugar since dessert tofu is sweetened.

Awesome reasons to go to your kitchen and make vegan pots de creme right away

  1. They're super delicious (bears repeating)
  2. This is a healthy dessert – no need to feel guilty about eating more than one.
  3. They're incredibly simple to prepare and take only 10 minutes to make (then they need to hangout in your fridge for a few hours to firm up).
  4. You can serve them in cute little mason jars.
  5. If you bring them to a party in their little jars you'll be known as The Best Party Guest Ever.
A spoon scooping some soft vegan pots de creme.
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A spoon scooping some soft vegan pots de creme.

Vegan Pots de Creme (tofu chocolate pudding)

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 minutes
  • Yield: 4½ cup servings 1x
  • Category: Dessert
  • Method: Blender
  • Cuisine: North American

Description

Vegan pots de creme are the ultimate dairy-free dessert. They're like tofu chocolate pudding and are rich, creamy, and totally delicious. 

If you love this recipe as much as we do, let us know with a 5-star review in the comments!


Scale

Ingredients

  • 4 ounces good-quality dark chocolate, chopped or chips
  • 1 cup (8 ounces) silken tofu – do NOT use soft tofu
  • 4 teaspoons sugar
  • ½ teaspoon espresso powder
  • ¼ teaspoon sea salt
  • 1 tablespoon water

Instructions

  1. Melt the chocolate in your microwave or in a small frying pan over low heat. Remove the pan from the heat as soon as the chocolate has melted – be very careful not to burn it.
  2. Add the tofu, water, sugar, espresso powder, and sea salt to your blender. Add the melted chocolate and blend until it is smooth. 
  3. Divide equally between 4 – ½ cup ramekins or mason jars. Cover and refrigerate for at least 2 hours.

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4 vegan pots de creme with chocolate on top and the recipe title on top of the picture.