Easy Salted Mayan Chocolate Pots de Crème

Look, I know all too well that January is the time for resolutions.
I get it, I totally do.
You just signed up for a gym membership?
Good for you.
You swore off carbs, sugar, and all edible food like substances (aka junk food)?
Even better.
I’m all for new year resolutions and I love the notion of a fresh start.
So I realize that for like 95 percent of you guys dessert is not even an option right now.

But I’m not amongst them.
I believe that moderate quantities of healthish treats are one of the key ingredients in reaching long-term health goals.
I also believe that pudding is THE moderation-friendly dessert, which is why in the past we’ve tackled everything from Chocolate Avocado Chia Pudding, Spiced Raw Chocolate Mousse, Coconut Chia Seed Pudding, Blueberry Avocado and Chia Breakfast Pudding, and Chocolate Mousse. 



Today is no different, except that for once I didn’t use chia seeds.
This time I made pudding in a more old-fashioned way (i.e., with egg-yolks.) I also called it Pots de Crème — which is way cooler than pudding if you ask me.
But fear not, it’s still pretty healthy.
Coconut milk, maple syrup, a good amount of +70% dark chocolate, and few spices make these little pots de crème so rich and intense that a little pot is really all you need. Not too sweet and packed with antioxidants. It doesn’t get any better than that.
I’ve topped it with whipped coconut cream and some crushed pistachios and you should do too, it’s pure chocolate comfort.

Easy Salted Mayan Chocolate Pots de Crème                                                                            Print this recipe!
Inspired and adapted from TheWickedSpatula

Ingredients
Serves 6

1 (13.5 oz / 400 ml) can full fat coconut milk (I used BPA-free Natural Value)
4 egg yolks
4 tablespoons maple syrup
Pinch of sea salt
Pinch of ground nutmeg
Pinch of cayenne pepper
1 cinnamon stick
7 oz / 198 gr dark chocolate, chopped
1 tablespoon vanilla extract

Crushed pistachios, whipped coconut cream, chocolate shavings, etc.

Directions

In a large heavy-bottomed pot, whisk together egg yolks, coconut milk, maple syrup, salt, nutmeg, and cayenne pepper. Add cinnamon stick.
Place over medium-low heat and bring to a very gently steam while whisking constantly. Do not let it boil and stir constantly to prevent curdling.
When the mixture has thickened enough to coat the back of a spoon — about 10 to 12 minutes — remove from the heat. Remove cinnamon sticks.
Place chopped chocolate in a glass bowl and pour hot mixture over it. Let sit a couple of minutes and then whisk vigorously for a minute or two to emulsify completely..
Pour into jars or glasses and chill in the refrigerator until set, about 2 hours.
Serve topped with whipped coconut cream, crushed pistachios, chocolate shavings or any other fun topping of your choice.

Nutrition facts

One serving yields 375 calories, 24 grams of fat, 29 grams of carbs, and 7 grams of protein.