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–+ servings

Anti-Inflammation Vegan Chocolate Pots de Crème

This anti-inflammation vegan chocolate pots de crème recipe features silken tofu as a non-GMO soy-based alternative, creating a silky and ultra-rich dessert.
It’s quick, easy to prepare, and perfect for those looking for a healthy yet indulgent treat, ideal for anti-inflammatory diets.
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Prep Time 15 minutes
Cook Time 5 minutes
Course Dessert
Cuisine French Inspired
Servings 4

Equipment

  • blender
  • Medium heatproof bowl
  • Saucepan
  • ramekins

Ingredients
  

  • 1 lb silken tofu drained
  • 2 tsp vanilla extract
  • ¼ tsp kosher salt
  • 1½ cups semisweet vegan chocolate chips
  • 1 tsp maple syrup optional, for sweetness
  • Chopped strawberries or blueberries optional, for garnish

Instructions
 

  • Fill a medium saucepan with 2 inches of water and bring it to a gentle simmer over medium heat.
  • In a blender, combine the tofu, vanilla extract, and ¼ teaspoon of kosher salt. Blend on low speed until the mixture becomes smooth, pausing as needed to scrape down the sides for an even texture.
  • Place the chocolate chips in a heatproof bowl that fits snugly over the saucepan without touching the water. Lower the heat to maintain a gentle simmer and stir the chocolate until it melts completely and becomes smooth, which should take about 2–3 minutes.
  • Let the melted chocolate cool slightly before transferring it to the blender with the tofu mixture. Blend the ingredients together until they are fully combined and creamy, again scraping the sides if necessary.
  • Taste the blended mixture and adjust as needed—add maple syrup for extra sweetness or a touch more salt to enhance the flavors.
  • Pour the chocolate mixture evenly into six ½-cup ramekins. If desired, you can serve the dessert immediately for a softer, silkier texture, or refrigerate the ramekins until the mixture is firm.
  • Before serving, garnish the pots de crème with chopped strawberries or blueberries for a fresh and vibrant finish.

Notes

  • Silken tofu is key to achieving the creamy texture; ensure it is well-drained.
  • This dessert can be served immediately for a softer texture or chilled overnight for a thicker consistency.
  • For additional anti-inflammatory benefits, consider adding a pinch of turmeric or a drizzle of berry puree as garnish.
Keyword anti-inflammation, anti-inflammation dessert recipe, anti-inflammatory chocolate recipes, healthy chocolate dessert, silken tofu chocolate recipe, vegan pots de crème
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