Paleo Chocolate Pots de Creme
Serves: 4 servings
  • ¾ cup canned coconut milk (recommended brand available here
  • 90 g (1/2 c) Dairy Free Dark Chocolate Chips (such as Enjoy Life chocolate chips, available here)
  • 3 Egg Yolks (pastured, if possible)
  • 42 g (2 Tbl) honey
  • generous pinch sea salt
  • Optional: Coconut Whipped Cream for serving
  • Optional: Cacao powder, for serving
  1. Preheat the oven to 350 F.
  2. In a small saucepan, heat the coconut milk over medium heat until just below a simmer--bubbles form around the edges & small wisps of steam are visible; do not boil. Remove the pan from heat & add the chocolate chips. Whisk together until the chocolate has completely melted into the coconut milk. If not all the chocolate melts, return the pan to the burner & heat slightly.
  3. In a medium mixing bowl, whisk together the yolks, honey & salt. Temper the hot coconut chocolate mixture into the yolks/honey mixture by pouring the liquid in a slow stream into the yolks/honey, while constantly whisking. If the bowl moves around too much during this process, place a silicone pot holder/oven mitt or wet paper towel under the bowl to keep it in place. Optional: pour the custard mixture into a large liquid measuring cup or other vessel with a spout.
  4. Place 4 small cups or ramekins into a larger baking dish or roasting pan. Divide the custard mixture evenly between the cups--a little more than ⅓ c of the mixture in each cup. Pour water into the baking dish, around the cups, to help insulate the custards & protect the cups during the baking process.
  5. Carefully transfer the baking dish of cups into the preheated oven & bake until the custards are set, 30 to 35 minutes. When done, the custard should still have a bit of jiggle when the pan is gently shaken.
  6. Cool the dish for a few minutes, then remove the cups from the water bath & refrigerate until cold.
  7. Serve on their own, or with a dollop of coconut whipped cream and/or a dusting of cacao powder. Keep any leftovers covered & chilled in the refrigerator.
The mini latte bowls used for the custards in these photographs are from Anthropologie (not available online) and are 3 oz in volume.
Recipe by Empowered Sustenance at