Dairy Free Pots De Crème
12 oz Semi Sweet Dairy Free Chocolate Chips
4 eggs
2 tsp vanilla
Pinch of salt
8 oz just boiling coconut milk
Put chocolate chips in blender, add eggs and vanilla and
salt. Leave for 10 minutes to warm the
eggs up. Pulse until chocolate chips are
in small pieces, and it starts to emulsify.
Turn the blender on slowly add the coconut milk in a steady stream. This will melt the chocolate chips. Pour into 10 small tea cups, mason jars,
whatever you like, about 4 oz each. Refrigerate for 2-3 hours. Top
with dairy free whipped crème if you have any.
Enjoy!
English Toffee
1/4
tsp. salt
1/2 tsp. vanilla
1 cup butter (I have used nucoa, it's chewier then normal, but still good!)
1 cup sugar
1/2 tsp. vanilla
1 cup butter (I have used nucoa, it's chewier then normal, but still good!)
1 cup sugar
Milk Chocolate or Dairy Free Semi Sweet Chocolate chips
Combine in a sauce pan over medium heat. Stir until butter and sugar are dissolved together, then bring to a rolling boil. Cook until the mixture turns a carmel brown and reaches the crack stage (we used a candy thermometer and it was around 310 degrees). Pour over a handful of your favorite nuts (we used peanuts) on a cookie sheet lined with cooking spray. Spread it flat, and immediately sprinkle on a handful of milk chocolate chips. When the chocolate chips start to melt, spread them evenly over the toffee.
Combine in a sauce pan over medium heat. Stir until butter and sugar are dissolved together, then bring to a rolling boil. Cook until the mixture turns a carmel brown and reaches the crack stage (we used a candy thermometer and it was around 310 degrees). Pour over a handful of your favorite nuts (we used peanuts) on a cookie sheet lined with cooking spray. Spread it flat, and immediately sprinkle on a handful of milk chocolate chips. When the chocolate chips start to melt, spread them evenly over the toffee.
More to come when I can type with two hands!!
love ya,
ER
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