Chocolate Pumpkin Vegan Pots de Creme
Chocolate Pumpkin Vegan Pots de Creme could be just the gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. One portion of this dish contains approximately 2g of protein, 5g of fat, and a total of 99 calories. For 81 cents per serving, you get a side dish that serves 6. 259 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 15 minutes. If you have xanthan gum, unsweetened chocolate, vanillan extract, and a few other ingredients on hand, you can make it. It is brought to you by Go Dairy Free. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is outstanding. Try Vegan Dark Chocolate Pots De Creme, Chocolate Coconut Vegan Pots de Creme, and Maple Pumpkin Pots de Creme for similar recipes.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
2 Tablespoons (30 ml) cornstarch, tapioca or arrowroot starch
1 cup (240 ml) pumpkin purée, homemade or canned
1/2 teaspoon (2.5 ml) ground cinnamon
2 Tablespoons (30 ml) agave nectar or maple syrup
2 Tablespoons (30 ml) plain or vanilla rice milk*
Pinch fine sea salt
20 to 30 drops plain or vanilla stevia, to your taste
1.5 ounces (55 g) good quality unsweetened chocolate
1 teaspoon (5 ml) pure vanilla extract
3/4 teaspoon (3.5 ml) xanthan gum
Equipment:
whisk
pot
blender
bowl
Cooking instruction summary:
In the bottom of a medium-sized pot, whisk together the rice milk and agave or maple syrup. Add the starch and whisk until smooth and there are no lumps. Mix in the pumpkin until smooth. Add the coconut milk, salt and cinnamon.Heat the mixture over medium heat, stirring constantly, until it begins to bubble and thicken; continue to cook, stirring, for one minute and remove from heat.Stir in the vanilla, stevia and chocolate; allow to sit 30 seconds, then stir again until the chocolate is melted and completely blended. Pour into a bowl and allow to cool to room temperature, stirring once or twice during the first five minutes (this will help prevent a “skin” from forming on top; if one develops anyway, don’t worry too much, as everything will be blended later).Once the mixture has cooled, pour it into a blender and add the xanthan gum. Blend on high until well combined and smooth, then return to the bowl. (It may appear quite liquid at this point–this is fine).Refrigerate overnight or at least 6 hours before spooning or piping into serving dishes; garnish with cacao nibs or shaved chocolate, if desired. The mousse will be soft but should hold a shape.Store, covered, in refrigerator up to 4 days. Freeze leftovers to make pots de ice cream!
Step by step:
1. In the bottom of a medium-sized pot, whisk together the rice milk and agave or maple syrup.
2. Add the starch and whisk until smooth and there are no lumps.
3. Mix in the pumpkin until smooth.
4. Add the coconut milk, salt and cinnamon.
5. Heat the mixture over medium heat, stirring constantly, until it begins to bubble and thicken; continue to cook, stirring, for one minute and remove from heat.Stir in the vanilla, stevia and chocolate; allow to sit 30 seconds, then stir again until the chocolate is melted and completely blended.
6. Pour into a bowl and allow to cool to room temperature, stirring once or twice during the first five minutes (this will help prevent a “skin” from forming on top; if one develops anyway, don’t worry too much, as everything will be blended later).Once the mixture has cooled, pour it into a blender and add the xanthan gum. Blend on high until well combined and smooth, then return to the bowl. (It may appear quite liquid at this point–this is fine).Refrigerate overnight or at least 6 hours before spooning or piping into serving dishes; garnish with cacao nibs or shaved chocolate, if desired. The mousse will be soft but should hold a shape.Store, covered, in refrigerator up to 4 days. Freeze leftovers to make pots de ice cream!
Nutrition Information:
covered percent of daily need
