White Chocolate & Vanilla Cream Pots

White Chocolate & Vanilla Cream Pots

  • Healthy Eating

  • Recipes

  • By Geneviève Plante, Author, speaker and food blogger

    Photo credit: Laura G. Diaz

    Year-end celebrations are upon us. Serve your guests a recipe that's both festive and indulgent! This dessert makes a delicious gift for your special guests.

    Introducing creamy white chocolate pots, with their delicate taste and creamy texture. You'll literally feel like you're eating a little cloud. This dessert, deliciously enhanced by vanilla, contains all the benefits of Bio-K+ probiotics, which help optimize daily well-being. It's more than a dessert, it's a festive delight for a happy, healthy intestinal flora!

    SERVING : 4 Person
    INGREDIENTS
    • 1 tablespoon raw virgin coconut oil
    • 200 g white chocolate
    • 300 g silken tofu
    • 1 bottle of Bio-K+'s Vanilla milk-based drinkable probiotic
    • 1/3 cup sliced raw almonds (unroasted and unsalted)
    • 2 tsp. white chia seeds
    • Seeds of ½ vanilla pod (or ¾ tsp. vanilla extract)
    • 1 pinch sea salt
    TOPPING
    Pomegranate seeds, to taste

    PREPARATION
    1. Melt the coconut oil and chocolate in a small saucepan over low heat. Be careful not to burn the mixture. Remove from heat. Set aside to cool.
    2. In a blender, blend the chocolate mixture with the tofu, probiotic drink, almonds, chia, vanilla and salt until smooth. Divide between four small jars and cover each with reusable cling film. Refrigerate for at least 6 hours before serving
    3. Just before serving, garnish the jars with a few pomegranate seeds.
    GOOD TO KNOW:
    This recipe calls for white chia seeds for one reason and one reason only: color. You can use black ones, but be aware that this will affect the color result of this dessert, which may be less pleasing.

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    Geneviève Plante Author, speaker and food blogger
    About the author
    Creativity, authenticity and intuition, this is how Geneviève Plante designs cooking on a daily basis. A passion that this true gourmet has been sharing for six years through her culinary blog Vert Couleur Persil. She has written six cookbooks: Histoires de salades (2016), Houmous & Cie (2017), Vert Couleur Persil – Mes recettes simples et gourmandes (Les Éditions La Presse - 2019), Les Collations (2020), Bientôt dans votre assiette (Les Éditions La Presse - 2021) et L’heure de la soupe (Les Éditions La Presse - 2022).
    View all articles by Geneviève Plante
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