Chocolate Peanut Butter Pots de Crème

by Allen Gil March 21, 2015

Chocolate Peanut Butter Pots de Crème

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It’s no secret that staying fit is hard work. You give your all in the gym. You bring your A-game to the field. You push yourself to run that extra mile. You sweat, bleed, and cry for your gains. So why should you have to give up dessert too?

Life is just too short to cut out one of its best parts! If your diet is on point, you should have plenty of room for the occasional treat. Especially treats like this one, which will make your day without derailing all your efforts.

Celebrating a birthday, an anniversary, or even a particularly sweet PR? Make this dessert. Next time you have dinner guests that you want to impress, pull out this recipe. It’s good enough to serve to guests—even guests who don’t give a fig about macros.

Elegant, luxurious, and only slightly decadent, this no-bake pot de crème combines dark chocolate and creamy peanut butter in a silky dessert with a texture that is halfway between a chocolate truffle and the best chocolate pudding you ever had. Choose a good-quality chocolate for the best results, and enjoy with a dollop of whipped cream.

Chocolate Peanut Butter Pots de Crème

Yield: 4 to 6 servings
  • 1 (13.5 ounce) can unsweetened coconut milk (full fat, not light)
  • 6 ounces dark chocolate, chopped (I like Perugina or Ghirardelli, 63% or higher)
  • 8 drops liquid Stevia or 2 teaspoons granulated Splenda (to taste)
  • 1/2 teaspoon pure vanilla extract1/4 cup smooth peanut butter

Optional garnishes:

  • 1/2 cup heavy cream whipped with 1/2 teaspoon pure vanilla extract and 1/2 teaspoon granulated Splenda
  • Unsweetened cocoa powder for dusting

Bring coconut milk to a simmer over medium heat, stirring occasionally.

Place chocolate, Stevia (or Splenda), vanilla extract, and peanut butter in the bowl of a food processor or blender.

Pour hot coconut milk over the ingredients in the food processor. Fasten the lid and process until smooth and completely blended, about 1 minute. (Note: Use caution when blending hot ingredients. Make sure to read the directions for your appliance on how to do so safely.) Taste for sweetness and adjust if necessary. Pour into ramekins, cover with plastic wrap, and refrigerate 3-4 hours, until firm.

Top each pot de crème with a dollop of whipped cream and dust with cocoa powder, if desired. Serve cold.

Allen Gil
Allen Gil


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