Vegan Irish Cream Chocolate Pots
Irish cream meets chocolate in these silky vegan pots that’ll fool any dairy lover. The secret? Cashew cream and a splash of whiskey create that signature Bailey’s flavor without the guilt.
They need time to set, so start these in the afternoon for evening dessert.
Cashews Need Proper Soaking
Hot water softens cashews faster than cold, but don’t rush it. Twenty minutes minimum, or they won’t blend smooth. Raw cashews work better than roasted – they’re neutral and won’t compete with the chocolate. Drain them completely before blending or you’ll dilute the cream.
Highly Recommended
Whiskey Timing Changes Everything
Add whiskey after the chocolate mixture cools slightly. Heat kills alcohol flavor and makes it harsh. Irish whiskey works best, but bourbon’s fine too. Start with less – you can always add more, but you can’t take it back once it’s mixed in.
Avoiding Grainy Chocolate Texture
Melt chocolate gently with the coconut milk, not alone. Direct heat seizes chocolate and creates lumps that won’t smooth out. Stir constantly and remove from heat the moment it’s melted. Let it cool before adding to the cashew mixture or it’ll curdle.
Getting the Silkiest Texture
- Strain the final mixture even if your blender seems powerful – it removes any stubborn cashew pieces that create grittiness.
- Press plastic wrap directly onto the surface before chilling to prevent a skin from forming on top.
Frequently Asked Questions
Which non-dairy milk works best besides coconut?
Coconut milk’s fat content creates the richest texture, but cashew milk works as a lighter alternative. Avoid almond or oat milk – they’re too thin.
How long will these keep refrigerated?
Up to 5 days covered in the fridge. The flavors actually improve after the first day as everything melds together.
Is there a substitute for the whiskey?
Try rum extract or additional vanilla for flavor without alcohol. Start with 1/2 teaspoon and taste – extracts are concentrated.
Highly Recommended
Vegan Irish Cream Chocolate Pots
Ingredients
Garnish
Equipment Needed
- High-speed blender
- Small saucepan
- Fine mesh strainer
- 6 small ramekins or glasses
- Rubber spatula
Instructions
- Soak cashews: Place cashews in a bowl and cover with hot water. Let soak for 20-30 minutes until softened. Drain completely and rinse.
- Melt chocolate mixture: Combine coconut milk and chopped chocolate in a small saucepan over low heat. Stir constantly until chocolate melts completely, about 3-4 minutes. Remove from heat and let cool for 5 minutes.
- Blend cashew cream: Add drained cashews, maple syrup, vanilla, coffee granules, and salt to blender. Pour in 1/2 cup fresh hot water and blend on high for 2-3 minutes until completely smooth and creamy.
- Combine with chocolate: Add cooled chocolate mixture and whiskey to blender. Blend for 30 seconds until fully combined. Taste and adjust whiskey or maple syrup as needed.
- Strain and portion: Strain mixture through fine mesh strainer to remove any lumps. Divide evenly among 6 ramekins or glasses. Cover with plastic wrap, pressing directly onto surface.
- Chill and serve: Refrigerate for at least 4 hours or overnight until set. Before serving, dust with cocoa powder and garnish with fresh berries if desired.
Nutrition Facts
Per Serving (1 serving)
