Heartbeet Kitchen
Mint Chocolate Pots de Creme (eggless!)
December 29, 2015 in Gluten-Free · Nut-Free · Sweets · 23 Comments

Mint Chocolate Pots de Creme (eggless).

I’m not much for New Year’s resolutions, but I am a reflector, a ponderer. And as I sat down to write this last post of 2015, I wondered what it would be like if there were no such thing as the passing of years.

What would be our cue to pause? Would we get too involved in the mundane of the every day, and never make time to reflect? Would we skip over the celebration of the joys, and the things that maybe threw a wrench into our plans?

So although it may seem cliché to reminisce about what filled the last 365 days of our lives, it makes me happy to do so. I’m feeling bittersweet about it, hence these creamy, mint chocolate pots de creme that I felt were the perfect thing to share with you as we chatted today – an ode to my love for both a little something sweet to cap off a great meal, and my constant love of developing allergy-friendly recipes that never skip a beat in the delicious category.

Mint Chocolate Pots de Creme (eggless).

I’ve grown more this year than ever before, and although it came with some rough spots, it feels good. I made probably the biggest decision of my life since deciding where to go to college, and that meant flying the nest of corporate life and letting my wings take me into the freelance world. Now my days are filled with recipe development, hanging out with you, project management, food photography, and copywriting projects.

Not that I ever disliked what I was doing, but maybe you can relate to knowing your passion lies somewhere else. Where that constant tug at your heart actually affects your state of well-being in mental and physical health, and ultimately, your happiness.

But you also know that taking that leap, moving away from the constants in your life is scary. For me, I think that was what had the biggest stronghold on me. It’s been part of my character ever since I can remember, what I related to controlling my own destiny. Yet because I wanted to control everything, my life had become a routine in just about every area – relationships, daily activities, sleeping patterns, what I was eating, and exercise.

Mint Chocolate Pots de Creme (eggless).Mint Chocolate Pots de Creme (heartbeet kitchen blog)

Eventually I hit rock bottom, and honestly, it was the absolute best thing that could have happened. And without that, I know that my happiness, restored health, and fulfilling relationships would not be possible.

There’s more to that topic that I plan on opening up about in the next year. But for today, let’s celebrate with dessert and champagne, as that’s exactly how I would have it if you were coming over to watch the ball drop. These mint chocolate pots de creme couldn’t be easier, no eggs needed thanks to the magic of grassfed, Vital Proteins gelatin making it thick and custard-like (plus health benefits). I used both dark chocolate and unsweetened cocoa powder to give it more depth, and the best organic milk/cream I could get my hands on. The mint is in the homemade whipped cream, making for the perfect contrast in flavors.

Thank you for your never-ending encouragement, for reading, for leaving comments, for sharing how you relate, and for being the reason I’m able to do what I love every, single day.

Hugs, happiness, and health to all of you. xo

And a few of my favorites….

Mint Chocolate Pots de Creme (heartbeet kitchen blog)Mint Chocolate Pots de Creme (heartbeet kitchen blog)

Thanks to Vital Proteins for sponsoring this recipe, and for our continued partnership in the next year! Gelatin is a great substitute for eggs, and as you can see here, makes for one mighty fine dessert.

Mint Chocolate Pots de Creme (eggless!)


Serves 4 servings


  • 1/2 tablespoon Vital Proteins grassfed gelatin
  • 1/4 cup whole milk
  • 1/4 cup unsweetened cocoa powder
  • 1 ounce dark chocolate, finely chopped
  • 1 1/2 cups whole milk
  • 1/4 cup + 1 tablespoon pure maple syrup
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla

for whipped cream


  1. In a medium bowl, sprinkle the gelatin over the ¼ cup milk in a medium bowl. Let stand for 2 minutes, then whisk with a fork to ensure no lumps remain.
  2. In a small pot, combine the cocoa, dark chocolate, 1½ cups milk, maple syrup, salt, over medium low heat. Whisk constantly until smooth and the mixture beings to bubble around the edges, about five minutes.
  3. Pour the hot dairy mixture through the sieve and into the bowl of gelatin. Whisk the gelatin into the chocolate mixture. Stir in the vanilla.
  4. Set the bowl, uncovered, in the refrigerator. After fifteen minutes cover the pudding with a sheet of plastic wrap pressed against the surface and refrigerate until fully thickened, about 8 hours, up to 2 days.
  5. To serve: Whip the thickened pudding with a hand or stand mixer for 30 seconds to restore a creamy texture. Spoon the whipped pudding into four serving dishes. Then whip the cream and mint extract with a hand mixer in a very cold bowl until soft peaks form. Taste, and stir in more mint extract if desired. Top the pudding with the whipped cream.


How to Use Gelatin To Replace EggsMint Chocolate Pots de Creme (eggless).Mint Chocolate Pots de Creme -- no eggs! (heartbeet kitchen blog) This post contains Amazon affiliate links, which I make a small commission on to pay for my giant grocery bill if you happen to purchase something.

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23 thoughts on “Mint Chocolate Pots de Creme (eggless!)

  1. Abby @ The Frosted Vegan

    Happy almost New Year friend! I love how much I’ve seen your site grow and that we’ve become internet friends this year. I can’t wait to chat about your transition to blogging and pick your brain on how it happened :) Cheers to the new year and let’s make next year’s goal that we finally hang out in person, ok? xo

  2. Liz @ Floating Kitchen

    Happy New Year, friend! It’s been so wonderful getting to know you over this year and I’m so happy we had the chance to become IRL friends! You are such a beautiful person and I’m glad you’re in my life. Cheers and see you soon (I hope!).

  3. Arman @ thebigmansworld

    This looks delicious and mint/chocolate is an amazing combination!

    Even though 2015 may have had it’s downfalls, you said it right- Sometimes hitting rock bottom can be the best thing to happen- Can totally relate. Cheers to an epic 2016! :)

  4. Carrie @Frugal Foodie Mama

    Sometimes you do have to hit rock bottom in order to get where you are supposed to be. I think it is fate’s way of strongly nudging those of us who are stubborn in the right direction. ;) And these pots de creme? They look fabulous!

    1. amandapaa Post author

      I feel the same way! Taking a little more time for all of us to get together was so great. I look forward to it every time. More of that please. Wishing you all the happiness. xo

  5. Sarah @ SnixyKitchen

    I’m late to the game – but I LOVE love love your new site! And I love all of the words you’ve written about your reflections on 2015 – I think you hit the nail on the head for what this year brought for me as well. I feel so blessed that I got to meet you (online…AND in real life) this year – thank you for constantly inspiring me. I’d love to ring in the new year with these mint chocolate pots de cremes (mint + chocolate = heaven!). xoxox.

  6. danielle is rooting the sun

    amanda, also am i a ponderer and reflector. so deeply does it come this time of year, but all in good measure. it’s been nothing short of lovely following your blog this year. i adore your shining soul and deep affection for damn tasty food. i wish you well for the new year, and patiently await what beautiful tides you turn. xo

  7. genevieve @ gratitude & greens

    Happy 2016! It is always so interesting to reflect on the year- I’m reminded of my achievements, favourite moments, and also disappointments or when I let myself down. I think all of those help us grow and prepare us for the year ahead. Sometimes rock bottom is exactly what needs to happen, after all, there is nowhere to go but up, right? I hope you are proud of yourself! Lots of love and happy new year! xoxo

  8. Alison @Food by Mars

    A) Love, love, LOVE the new site format – just gorgeous.
    B) This recipe is amazing, and I’ve recently tried Vital Proteins collagen, so great. I’ll need to use it and make this!!
    C) HAPPY NEW YEAR BABE. You’re an inspiration and thank you for your support always <33

  9. Faith (An Edible Mosaic)

    First of all I want to say, your new site is stunning!!! Huge congrats, my friend, I know how exhilarating that is and I’m so happy for you! And wow, what a year! I am thrilled for you, especially doing what you love. I was in a similar situation, so I really get it. And this recipe looks fabulous! I hope the new year is off to a wonderful start for you. xoxo

  10. marina


    I tried this recipe and it turned out fantastic, thank you so much!
    I was wondering, however, how to make it with just vanilla as chocolate will constipate my daughter, who se transit became tricky because of gluten. Do you think I could just omit the cocoa powder and chocolate, or do I need to substitute the chocolate with butter or anything else?

    1. amandapaa Post author

      Hi Marina! Because those two things carry quite a bit of volume in the recipe, I can’t say for sure it would work to omit them. I haven’t tested it this way, so sorry I can’t help. But glad you enjoyed the mint chocolate version! xo


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