Easy Chocolate Pot de Crème (Vegan)

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Glasses of vegan chocolate pot de creme topped with coconut whipped cream, berries, and shaved chocolate

Chocolate? Absolutely. Vegan chocolate? Even better. Vegan chocolate pot de crème that requires just 3 ingredients and tastes like the REAL deal!? Now we’re talkin’! 

Thanks to the magic of silken tofu (don’t knock it till you try it!), we’re bringing you this indulgent, intensely chocolaty, totally classic dessert that’s as easy to prepare as it is to enjoy. Perfect for impressing friends at gatherings, late-night chocolate cravings (we get it), and beyond! Let us show you how! 

Chocolate chips, silken tofu, vanilla, maple syrup, and salt

What is Chocolate Pot de Crème?

Pot de crème is a French dessert whose name, translated literally, means “pot of cream.” It’s typically a custard-style dessert, requiring a combination of milk, cream, and eggs, that’s cooked and chilled to achieve a thick and luscious result.

Our vegan twist is quick and easy and has a texture that’s similar to the real thing!

How to Make Vegan Pot de Crème

This version starts with blending silken tofu with maple syrup, vanilla extract, and a pinch of salt. The vanilla and salt are optional but really step it up a notch!

Then it’s time to add melted dark chocolate…oh yes. Isn’t she dreamy!?

Pouring melted dark chocolate chips into a blender with creamy silken tofu

After blending, divide the chocolate pot de crème into the serving jars or glasses of your choice. Okay, bowls work, too, but she’s so pretty in glass. Then it’s chill time for you and the dessert! Take a load off!

Transferring a chocolate pot de creme mixture into dessert glasses

Finally, after chilling, it’s time to enjoy! A dollop of coconut whipped cream and a sprinkling of berries are optional, but oh-so elegant. Who’s ready for dessert?!

Chocolate pot de creme in small glasses topped with coconut whipped cream and fresh berries

We can’t wait for you to try this vegan pot de crème! It’s:

Perfectly sweet
& SO classic!

It’s an indulgent yet healthier dessert rich in iron, and it even has some protein and fiber, too! These pots of joy can be made ahead to enjoy throughout the week or whenever the chocolate craving strikes. They’re also ADORABLE, making them perfect for classy dinner parties, Mother’s Day, and beyond!

More Easy Chocolate Desserts

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up shot of a spoon with a bite of chocolate pot de creme, coconut whipped cream, and berries

Easy Chocolate Pot de Crème (Vegan)

3-ingredient vegan chocolate pot de crème that tastes like the REAL deal! Easy to make and perfect for everything from classy parties to everyday dessert needs!
Author Minimalist Baker
Overhead shot of a glass of chocolate pot de creme
4.73 from 11 votes
Prep Time 1 hour 5 minutes
Cook Time 5 minutes
Total Time 1 hour 10 minutes
Servings 6 (~1/2 cup servings)
Course Dessert
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days


  • 12 ounces soft silken tofu (drained, we like Mori-Nu brand)
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract (optional)
  • 1/8 tsp sea salt (optional, for flavor balance)
  • 1 cup dark chocolate chips, melted (ensure vegan-friendly as needed, we like Enjoy Life)

FOR SERVING optional


  • To a high-speed blender, add drained silken tofu, maple syrup, vanilla (optional), and salt (optional). Blend until smooth and well combined, about 30 seconds. Set aside.
  • Melt the chocolate chips over a double boiler on the stovetop, stirring occasionally, or in the microwave in 30-second increments. Once fully melted, quickly add to the high-speed blender with the tofu mixture and blend until smooth — about 1 minute — scraping down the sides as needed.
  • Taste and adjust, adding more maple syrup for sweetness if needed. Divide between individual serving cups or transfer to one large container. Chill (covered or uncovered is fine) for at least 1 hour and up to overnight, until fully chilled and set. To serve, enjoy as is or top with coconut whipped cream and/or fresh berries (both optional).
  • Keeps covered in the refrigerator for 2-3 days. It should also freeze well!



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 216 Carbohydrates: 29.3 g Protein: 4.7 g Fat: 13.5 g Saturated Fat: 7.2 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 0.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 5 mg Potassium: 139 mg Fiber: 4.1 g Sugar: 21.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 35 mg Iron: 5.9 mg

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  1. Daphne says

    The MB is so right. When working with chocolate, the temperatures have to be right. If the chocolate is too cold and/or the ingredients, the chocolate can solidify making it grainy even in the blender.

    I keep my maple syrup in the fridge so I made sure to warm it before adding to the recipe especially after reading the comments. I also made sure to keep my chocolate very warm and pourable. My chocolate was a bit dry so I added a bit of coconut oil to thin it out so I could pour it into the blender while it was mixing.

    I also added some instant coffee granules to the chocolate to dissolve together and some mandarin zest to the tofu mixture. After mixing it all together then chilled it overnight. It firmed up and came out really yummy.

    I highly recommend this recipe!

  2. Nicole says

    This worked out really well! Mine was more of a pudding than a thicker/mousse-like consistency akin to the photos but the taste was lovely and I didn’t have any issues with the chocolate seizing despite my tofu being cold. I’m pretty sure my tofu was extra silken, so perhaps the higher water content contributed to a thinner consistency? Either way it was still a lovely and easy dessert. I did have to add extra maple syrup to eradicate the tofu taste but perhaps that’s just my sweet tooth level.

  3. Alison says

    My husband and I absolutely love this. We’ve made it about 6-7 times, and two of the times it did not turn out correctly. It’s like the chocolate doesn’t full incorporate and has a gritty feel even though I’m using my vitamix every time. I read through the comments and I’m going to try to figure out what’s happening! I feel like I do the same thing ever time, but I’ll try to let my refrigerator tofu sit out for 10 mins next time

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alison! We’re so glad you and your husband are enjoying it. Letting the tofu come closer to room temperature should help that! It seems like the chocolate could be setting before its fully incorporated!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          It could! If it starts to look grainy you could also try blending it for longer. The blender will heat everything up a bit making it easier to incorporate.

  4. tkane says

    I made this for my vegan grandson and have been trying to make a lot more vegan recipes. The flavor was great but the texture was grainy. I used all the exact ingredients mentioned. Used high speed blender also. I don’t know what went wrong as others mentioned creaminess. Didn’t send leftovers home with him as I was a little disappointed in the result.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Bummer! So sorry that happened! Would you mind sharing the brand of tofu you were using? All the ingredients in this recipe should be smooth, so it sounds like either something caused it to seize up or perhaps the tofu wasn’t a smooth type?

      • tkane says

        I used Mori-Nu soft silken tofu, Enjoy Life dark chips and maple syrup, and blended a minute in a Ninja. It was not homgeneous. So I returned it to the blender and did another minute on high speed. No difference. Would love to figure this one out as the flavor was great. Most of your recipes work out very well. Thanks.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thank you for this additional info! We’re a little stumped why it’s working for some and not others. We’ll see if we can do some troubleshooting!

  5. Chandler says

    Fantastic!!! I used milk chocolate and agave because that is what I had on hand. I *love* the results: so creamy and rich! I also tried whipping it after it was set, and it made it so much lighter (color and texture). I whipped just for 2 or so minutes and got it to soft peaks. I think it would be perfect for filling something! Or for someone who wants something a bit lighter. I am also going to try freezing the mix (whipped and not) in Popsicle molds and my ninja Creami bowl. I have a feeling that this will be my go to easy vegan dessert for years to come.

  6. JackyT says

    I added cashew milk to my chocolate – very yummy! This was a hit at home and great surprise when told the base is tofu. WOW!
    It definitely pays to choose quality chocolate.

  7. Lana K says

    Wow! This tastes nothing like tofu as promised and it was absolutely delicious and the texture felt rich and creamy, no weirdness! My tummy doesn’t like tofu I realized but if it were to cooperate I would’ve gladly added this to my weekend indulge list. This was very easy to make. You all are so impressive with these recipes!

  8. Pat says

    This is absolutely delicious! I made it as a treat to give to a family who are going through a tough period and they loved it! The 10 year old boy was over the moon about it! We love it too, and I actually bought some pots de creme pots to put it in. They are tiny but it makes it look all the more special – and it goes farther.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Such a sweet gift, Pat! Thank you so much for sharing! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  9. Diana says

    This was absolutely delicious! Used Ghiradelli 60% dark chocolate chips. I didn’t bring the tofu to room temperature and I heated the chips in the microwave; I had no trouble with the tofu seizing up or anything.

  10. Katie says

    I think the tofu needs to be left to come to room temp. My chocolate also seized when I added it to the blended tofu. I did put that tofu-chocolate mix in the microwave and after a minute it seemed to be the right consistency; I have it cooling in the fridge now so will see how it turns out in an hour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, with silken tofu, it’s shelf stable so we keep it in the pantry and don’t need to let it come to room temperature. Are you using a kind that requires refrigeration? If so, mind sharing the brand?

  11. lee says

    this so unbelievably delicious! Creamy and rich in flavour. The acidity of the tofu actually amplifies the flavour of the chocolate!

  12. Jennie says

    I have a question. Could I make this as vanilla flavor? I cannot eat chocolate (yes, horrors) but I do like vanilla. Can I just omit the chocolate or do I need to make some adjustments? Thank you.

    • Sarah says

      What are your thoughts on using cocoa butter or white chocolate (adjusting maple syrup) instead of chocolate? Seems like it could mimic texture but not sure about flavor.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Sarah, that could possibly work, but we’d suggest adding cocoa powder and maybe trying coconut sugar (melted in the cacao butter) vs. maple so it doesn’t change the texture too much. Let us know if you do some experimenting!

  13. Jeanene says

    How much chocolate is this by weight? I have blocks of chocolate, not chocolate chips. I need to know how much the weight is for easier measuring. Preferably in grams. Thank you.

  14. KT says

    I made these tonight with Costco semi sweet chips and added 1/4 tsp peppermint extract for mint pots de creme. The taste is excellent, although my chocolate chips are still a little grainy. I used to make this by pouring hot chocolate into the blender, which melted the chips immediately. Am I doing something wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi KT, did you melt the chocolate chips before adding to the blender with the tofu? We usually melt chocolate chips in the microwave, but you can also use a double-boiler. It’s possible that adding the peppermint extract caused the chocolate to “seize” slightly and become grainy, as this sometimes happens without an additional fat source for binding. We’re happy to help trouble-shoot further!

  15. Karen says

    I made this to serve to company, over my husband’s objections. He agreed to lick the blender bowl with a scowl, and it was great to see his expression change to one of delight. I used Ghiradelli dark chocolate chips–the flavor and texture were amazing. This recipe is miraculous.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hehe! LOVE that he was pleasantly surprised! Thank you for the amazing review, Karen! xo

  16. Brian Murrell says

    Thanks for more deliciousness! One tip that I’ve come up with for deserts such as this (sliken + melted chocolate) is to warm the blended silken so that when you add the melted chocolate, it does not harden quickly. I have found if the silken mixture is cold when I add the melted chocolate, the overall blend can end up a little bit gritty because the blender is actually breaking down hardened chocolate. Having a warm silken mixture solves that problem!

  17. Marena says

    Made this with melted Kirkland brand chocolate chips and was definitely sweet enough without the maple syrup. Added 6 tbsp soy milk to replace the liquid. It was yummy. Fills the chocolate craving.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Marena! Thank you for the lovely review and for sharing your modifications! xo

  18. Bekah says

    I made this but I only had extra firm silken tofu on hand. It still turned out fine. It was most likely thicker than your recipe, but the flavor was yummy and the texture was still pretty good. It was a thick pudding. This could probably pass as a frosting when using extra firm tofu. And you’re right, NO tofu flavor! Love that.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Bekah! Thank you for sharing your experience! xo

  19. Andrea says

    Would 60% or 70% dark chocolate work in place of chocolate chips & folding in some of the coconut whipped cream to the chocolate?Also, can I add a little coffee or espresso to the chocolate? Thanks, love your recipes!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea, those modifications all sound lovely and we think they would work! The coconut whipped cream will make it fluffier and may have a slight coconut taste, but if that doesn’t bother you, we’d say go for it :) Let us know if you do some experimenting!

  20. Sarah Kim Senor says

    Is it possible to use cacao powder instead of chocolate chips? And if so, how much would you recommend? The chocolate chips often have sugars and oils that I don’t eat.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah! Cacao powder unfortunately won’t help it set like chocolate chips do. If you have a chocolate bar you enjoy, you can probably use that!

      • angela says

        I was going to ask the same thing! or even just cutting back to half cacao powder and half vegan chocolate chips maybe?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Angela, the texture wouldn’t be right. Maybe cacao powder + cacao butter though in place of some of it?