Vegan, sugar-free dessert made with coconut cream and raw cacoa and flavored with almond and vanilla extracts tastes like the candy bar you love but better.
First of all, let me just say this recipe is so easy it's stupid. Just 5 ingredients, no milk, no eggs and no sugar. It's vegan, dairy free, gluten free and full of rich chocolate for that blissful feeling.
It was October when I came up with this recipe. The air was crisp and the leaves were falling, and Halloween was just around the corner. Traditionally for me, Halloween was the start of a string of bad eating. First the Halloween candy, my favorite are Almond Joys, and I would steal all of them from my kids trick or treat bags. The almond, coconut and chocolate is such a winning combination. But I digress.
Five days after Halloween is my birthday, and my birthday cake. Shortly thereafter it's Thanksgiving pies and expanding pants. And the next morning, it's annual pumpkin pie for breakfast day -- an family tradition one much not break. And, finally, Christmas cookies. Hence, it's a five-month battle with cellulite to bikini season. Not to mention all the sugar made my skin look bad.
But not any more. I've changed my ways and my tastes. I can't even look at an almond joy anymore. Way too sweet! Coming up with treats that satisfy and don't have the ugly aftermath is fun for me. If you can train your palate to appreciate the flavor of foods unmasked by the sweet, well, that's half the battle.
I use a sweetener called Xyla for this dessert. It is 100% derived from North American tree bark (don't use the corn kind). Bark Xyla tastes very close to sugar, has 40% fewer calories and 75% fewer carbs. Dentists are raving about xylitol as it actually helps fight cavities. It doesn't promote cavities, and chewing gum sweetened with xylitol, such as Spry, promote a healthy amount of saliva to keep bacteria from settling on your teeth. Oh, and my dad was a dentist : ) Xylitol is low glycemic and metabolized without insulin.
My LFG Almond Joy Pot de Creme is totally vegan, made without eggs or dairy. It's more like pudding than a custard, and it's oh so velvety smooth. Read on for the full recipe.
LFG Almond Joy Pot de Creme
1 1/2 C Unsweetened Coconut Cream (I buy cartons of it at the Asian market)
1/3 C Organic Raw Cacao Powder
1/4 C Xylitol
1 t Pure Almond Extract
1 t Pure Vanilla Extract
1 C More Coconut Cream for whipped topping
In a medium saucepan, combine all the ingredients. Heat on low-to-medium heat and stir until creamy smooth and hot, but not boiling. Pour into a 1 quart Pyrex measuring cup. Cover with plastic wrap and refrigerate for at least 4 hours or until ready to serve. I warn you not to taste it at this point. You may not be able to stop.
When ready to serve, whip the refrigerated chocolate mixture with an electric mixer on high. Rinse your mixing whisks and whip your additional 1 cup of coconut cream until super creamy. TIP: I pour a carton of the coconut cream into a tupperware and keep it chilled in the fridge. It solidifies and is ready to whip up in seconds flat.
Pour the whipped chocolate creme into espresso cups. Top with whipped coconut cream. Garnish with sliced almonds and toasted coconut. OMG! It's so good!