Simple delicious vegan chocolate dessert with only 4 ingredients that tastes even better than traditional crème brûlée.
Special thank you to Amore di Mona for sponsoring this post.
My Vegan Chocolate Crème Brûlée is one of the most simple delicious chocolate recipes I’ve created. With only four ingredients it might be even more simple to make than traditional crème brûlée.
I’ve made few versions of this recipe and this one is my favorite with lovely texture and I hope close resemblance to the traditional one.
To create the perfect pudding texture I’ve used agar flakes which have recently become one of my favorite ingredients. They are just so versatile in vegan desserts.
It took me a while to start using agar; firstly I was put off by price, second just too strange sounding, maybe? But if you haven’t tried this vegan gelatin substitute yet, please do! It’s delicious and has so many health benefits. I tend to use agar flakes, you can also buy agar powder, which is more concentrated and you will need to use slightly less in the recipes. In this recipe I’ve used slightly less than you would need to set 2 cups of liquid to get lighter texture.
If you can’t find oat cream, you should be able to replace it with coconut cream if you can tolerate coconuts.
Finally you need great dairy-free dark chocolate, I’m using Amore di Mona vegan chocolate, to make this the ultimate chocoholic treat! Enjoy!
Vegan Chocolate Crème Brûlée
Simple delicious vegan chocolate dessert with only 4 ingredients that tastes even better than traditional crème brûlée.
Ingredients
- 5.3-ounce chocolate or dark vegan chocolate (150 grams)
- 2 cups oat cream (480 ml)
- 2 tablespoons raw sugar plus extra to caramelise on top
- 1 1/2 tablespoons agar flakes
Instructions
- Finely chop dark chocolate and set aside.
- Pour oat cream into a small pot, stir in sugar and agar flakes, bring to a boil and leave to simmer for about 5 to 10 minutes stirring frequently until the flakes have dissolved.
- Take off the heat, stir in chopped chocolate and mix until completely melted.
- Pour evenly into each ramekin and place into fridge for about 1 hour until set.
- Sprinkle with some sugar over each ramekin and use a blow torch to caramelize the top.
- Serve and enjoy!
Notes
You can use any sugar of your choice in this recipe, I've used rapadura sugar.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 413Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 17mgSodium: 37mgCarbohydrates: 57gFiber: 5gSugar: 26gProtein: 9g
Lovely
Thank you Laurel :)
This looks amazing! If I don’t have agar at the moment, what could I supstitute it with?
Thank you Annita! I don’t have any substitutions for agar, but you could use this recipe – 200g dark vegan chocolate, 180ml oat cream and 1tbsp maple syrup. It will be more of a thick chocolate mousse and have a different texture, but it’s a good alternative.
Hi Cara, I haven’t, but full fat coconut milk should work as well as the coconut cream.
Thank you so much!
Hello where do you find Oat Cream? I can’t seem to find at the store