These rich and velvety Mexican Chocolate Pots de Crème are a dairy-free, vegan twist on the traditional French dessert. Blending the bold flavors of 100% cacao with warm spices like chipotle and cinnamon, this dessert offers a deep chocolate flavor with a hint of heat. The recipe is incredibly easy—no cooking required—and takes just about 10 minutes of prep before chilling. Perfect for dinner parties or make-ahead desserts, it’s indulgent and silky smooth with a touch of spice.

Full Recipe: 

Ingredients

• 10 ounces unsweetened chocolate (100% cacao)

• 1 (15-ounce) can coconut cream

• 1/4 cup maple syrup

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon sea salt

• 1/4 teaspoon ground chipotle

• 1/2 teaspoon ground cinnamon

• 2 tablespoons pistachios, very finely chopped

• 1/4 cup coconut whipped cream (optional)

Directions

1. Melt the chocolate over a double boiler or in the microwave in 30-second increments.

2. In a high-speed blender, add all ingredients except the pistachios. Blend until smooth.

3. With the blender on low, slowly pour in the melted chocolate. Increase the speed to medium-high and blend until the mixture is smooth and fully combined.

4. Pour into jars or ramekins. Chill in the refrigerator for at least 4 hours.

5. Serve cold for a thick, fudgy texture or allow to sit at room temperature for about an hour for a lighter, mousse-like texture.

6. Top with chopped pistachios and optional coconut whipped cream before serving.

Nutrients (Per serving, approximately)

• Calories: 650 kcal

• Carbohydrates: ~30g

• Protein: ~5g

• Fat: ~55g

• Saturated Fat: ~40g

• Sugar: ~15g

• Fiber: ~6g

• Sodium: ~150mg

What Are Pots de Crème?

Pots de crème (literally “pots of cream”) are a classic French dessert typically made with eggs, cream, and sugar, then baked in a water bath until set. But this vegan version skips the dairy and eggs entirely—yet still delivers that same rich, creamy texture using full-fat coconut cream, unsweetened chocolate, and a blender to whip everything together. By combining traditional French technique with bold Mexican flavors, this version creates something unique, indulgent, and completely plant-based.

Why You’ll Love This Dessert

This recipe offers the best of all worlds: it’s elegant yet effortless, dairy-free yet ultra-creamy, and deeply chocolaty with a twist of spice. Each spoonful melts on your tongue with the silky richness of ganache, but without the heaviness of conventional cream-based puddings.

There’s no cooking beyond melting the chocolate, and it takes just a blender and a few minutes of your time. It also stores beautifully, making it ideal for preparing ahead of time and serving chilled or at room temperature, depending on your texture preference.

Flavor Profile: Dark, Warm, and Complex

This dessert is built on layers of flavor:

Unsweetened Chocolate gives it a bold, pure cacao punch that’s rich without being too sweet
Coconut Cream provides the creamy base with natural sweetness and smooth texture
Maple Syrup adds gentle caramel notes and balances the bitterness of the cacao
Chipotle Powder adds smoky depth and subtle heat—more warming than spicy
Cinnamon brings warmth and classic Mexican dessert aroma
Vanilla & Sea Salt enhance the chocolate and tie all the flavors together

Topped with crunchy pistachios and optional coconut whipped cream, each serving becomes a contrast of textures and a sophisticated flavor experience.

A Healthier Kind of Indulgence

While this dessert feels decadent, it leans toward wholesome. It’s completely dairy-free, egg-free, and gluten-free, making it accessible to many dietary needs. The fat comes primarily from coconut and cacao—both known for their healthy saturated fats and antioxidant content.

The use of 100% cacao means it’s free of added sugars, allowing you to control the sweetness entirely with maple syrup. Plus, maple syrup has a lower glycemic index than refined sugar and contains trace minerals like manganese and zinc.

Each serving provides fiber, antioxidants, and flavor satisfaction, meaning you’re less likely to overindulge while still getting a rich, chocolate fix.

When to Serve Mexican Chocolate Pots de Crème

This dessert shines in so many settings:

• Dinner Parties or Holidays: Serve in small ramekins or jars with fancy toppings

• Romantic Dinners: A perfect make-ahead dessert to enjoy with wine

• Meal Prep Treats: Keep chilled in the fridge for a satisfying midweek indulgence

• Celebrations: Easy to dress up with nuts, berries, edible flowers, or cinnamon dust

Its make-ahead nature means you can whip up a batch the night before, refrigerate, and forget about it until it’s time to impress your guests.

Common Mistakes to Avoid

Using low-fat coconut milk or cream can result in a runnier texture. Always use full-fat coconut cream for the richest consistency.
Not blending long enough can leave the mixture grainy. Be sure to blend until the mixture is completely smooth and glossy.
Overheating the chocolate can scorch it, so use gentle heat or short microwave intervals.
Skipping the chill time will prevent the pots from setting. Allow at least 4 hours (or overnight) for best results.

Tips for the Best Texture and Flavor

• For a thick, fudge-like texture, serve the pots straight from the refrigerator.

• For a lighter, mousse-like texture, let them sit at room temperature for 30–60 minutes before serving.

• To add depth, try adding a splash of espresso or coffee extract to enhance the chocolate.

• For a spicier kick, add an extra pinch of chipotle or a touch of cayenne.

• Top with toasted nuts, cacao nibs, or flaky sea salt for contrast and visual appeal.

Variations to Try

• Mocha version: Add 1 tsp of espresso powder or strong brewed coffee

• Nut butter swirl: Drizzle almond or peanut butter into the mix before chilling

• Fruit garnish: Top with fresh raspberries, blood orange slices, or macerated cherries

• Peppermint twist: Add ¼ tsp peppermint extract for a holiday-ready version

• Mini tart version: Pour the filling into a nut-based crust and chill as tartlets

The base is so rich and stable that it can also be used as a filling for pies, tart shells, or layered parfaits.

Ingredient Spotlight: 100% Cacao Chocolate

Using unsweetened, 100% cacao chocolate ensures that you’re building flavor from pure chocolate, not sugar. It allows total control over sweetness and contributes intense cocoa notes that hold up well against bold spices like chipotle and cinnamon. Look for quality brands with smooth melting and minimal additives for best results.

This chocolate also contains natural theobromine and antioxidants, adding to the functional benefits of your dessert.

Conclusion

Mexican Chocolate Pots de Crème are a dessert-lover’s dream: luxurious, deeply flavored, and beautifully spiced. They’re proof that vegan desserts can be every bit as indulgent and elegant as their dairy-filled counterparts—without sacrificing texture, flavor, or satisfaction. Whether you’re serving a crowd or treating yourself, these silky pots of chocolate magic are sure to impress and delight with every spoonful.