Intentionally Eat’s recipe for mint chocolate pots de creme

Mint chocolate pots de creme


  • 10 oz dark chocolate
  • 15 oz can of coconut cream
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 drop peppermint therapeutic grade essential oil or 1/4 tsp peppermint extract
  • 1 pinch sea salt


  • Melt chocolate over a double boiler or in the microwave.
  • Place all ingredients EXCEPT the chocolate in a high speed blender and blend until smooth.
  • With the blender on low speed, gradually pour in melted chocolate. Blend until well incorporated.
  • Pour into individual serving bowls or ramekins and refrigerate until chilled, about 4 hours. You can top them with coconut whipped cream, mint leaves and nuts, if desired. Enjoy!


Serving: 0.25cup | Calories: 285kcal | Carbohydrates: 24g | Protein: 4g | Fat: 23g | Fiber: 2g

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