So many recipes for chocolate pots de crème and chocolate mousse call for gelatin, but if you’re vegetarian, Jewish (unless it’s fish based), or Muslim (unless it’s Halal) you can’t really have any.
I was never one to forgo a chocolate dessert because of an ingredient I can’t have, and instead decided to experiment with agar-agar, a seaweed with thickening properties much like gelatin. I tried a few versions until I got one that was husband-approved and Franklin-approved. This one was a success!
Chocolate Pots de Crème in Coconut Milk (Paleo option, vegan option)
Joanna Steven is an Amazon best-selling author, an attachment parenting mom to 2 boys, and a lover of food. Her mission is to inspire mothers and make their life easier so they feel nurtured, nourished, and better able to raise children in a peaceful way. She regularly updates her blog with delicious, wholesome recipes, and lifestyle tips for moms seeking to live motherhood to the fullest.
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