The classic combination of bright peppermint and rich, dark chocolate reunites in this vegan take on pot de creme. Light, creamy, and reminiscent of childhood pudding, this nostalgic treat is perfect for an indulgent afternoon pick me up or a late-night sweet tooth.


  • 2 ounces bittersweet chocolate
  • 1 cup Forager Project Cashewmilk
  • 2 teaspoons tapioca starch
  • 1 teaspoon agave
  • Pinch of salt
  • ¼ teaspoon of peppermint extract


Melt 2 ounces of bittersweet chocolate using a double boiler or carefully in the microwave.

In a small saucepan, whisk 1 cup of Cashewmilk and 1 teaspoon of tapioca starch over medium heat. Bring the mixture to a simmer, whisking occasionally, until it is thick enough to coat the back of a spoon, about 3-5 minutes.

Once thickened, turn off the heat and stir in agave, melted chocolate, salt, and peppermint extract. Divide chocolate mixture into ramekins or small bowls and refrigerate until set, about 2 hours.


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