The French-originating Pots de Creme is just as it sounds -- a delightful pot or bowl of delicious cream. In this case, 1440 chef Deric Nadeau has adapted this traditional dessert dish into a vegan sweet treat with a coconut cream base and a coconut whipped topping, perfect for your choice of fruit or nut garnish. Ideal for your next special occasion, or whenever you get a chocolate craving, this recipe from the 1440 Teaching Kitchen is especially enjoyable because it takes just a few minutes to make but the presentation and taste are very impressive.
Soak the cashews at least 4 hours before use — preferably the night before — in cold water (you can soak using hot water If pressed for time).
Strain cashews and add all ingredients to blender. Start on low setting bringing it to high and let blend for 30 seconds. Turn off (don't forget to turn your speed down), scrape down sides with a spatula and blend for another 20-30 seconds.
Portion into dessert bowls or jars and allow to set in the fridge for 5 minutes.
Instructions for Coconut Whipped Topping
Open can(s) of coconut cream from the top and scoop out of the cream, being careful to leave out all the liquid. Place cream on paper towels or in a strainer while measuring the other Ingredients. Before adding the cream to the mixing bowl, squeeze out as much excess liquid as possible.
Place coconut cream, maple syrup and vanilla in mixing bowl that has been chilled, mix with mixing beater or Kitchen Aid until light and fluffy.
Spoon onto set pot de crème and garnish with your favorite berry, nut or whatever your culinary mind desires.