This recipe came from a friend. It does not have whipping cream or egg
yolks, but she says it tastes great.

Chocolate Pots de Creme

1 can coconut milk
6 oz dark or semisweet chocolate.
2 tbsp agave nectar
1/2 tsp vanilla
pinch of cinnamon
pinch of nutmeg

Break the chocolate up into pieces (not necessary if using the 1-oz
squares) and put into a food processor or blender. Add all other
ingredients except coconut milk. Don't process it yet!

Bring the coconut milk to a simmer on the stove. Pour it over the
ingredients in the food processor. Make sure the lid is firmly secured.

Blend everything together until smooth and creamy. Pour into ramekins,
small bowls or tea cups. Refrigerate for about 5 hours until firm and
creamy. (makes 4 servings)

Becca