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 Chinet 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 dairy free to boot!

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!