{You’re gonna want to save this idea 😉✨} There is something so fancy about an individualized dessert. But who has the storage for 10+ tiny ramekins?! Not me. Enter: the @mychinet 9oz. cups. These are perfect for making individual portions of the dessert of your choosing. I also love how they are clear to show any layers or texture your dessert has.

These are insanely rich, take no time at all to prep, and are #dairyfree!

DARK CHOCOLATE SEA SALT COCONUT NO-BAKE “POTS DE CRÈME”

YOU WILL NEED:

– 2 cans (13.5 oz) full-fat coconut milk
-12 oz dark chocolate chips (mine were dairy free)
-¼ cup maple syrup
-2 tsps vanilla extract
-pinch of flaky sea salt (plus more for topping)

(yields 6 individual cups; could fill halfway and get 8)

TO MAKE:

1 – In a small saucepan, warm the coconut milk over medium heat until it’s hot but not boiling
2 – Add chocolate chips, maple syrup, vanilla, and a pinch of sea salt to a blender and blend until combined.
3 – Carefully pour in the hot coconut milk and blend on low until smooth.
4 – Pour the mixture into your cups or ramikens. Refrigerate for at least 2 hours, or until set.
5 – Once chilled, add (optional but 1000% suggest) whipped cream, chocolate flakes, and a sprinkle flaky sea salt on top before serving. ENJOY!

If you’re more of a visual learner: here’s a video of me making the dessert!