Coconut Chocolate Creams Without Egg (Vegan)

Vegan coconut chocolate creams without egg - Lilie Bakery

From coconut chocolate creams without egg, a recipe to prepare in a few minutes with only 4 ingredients… Creamy and delicious without egg or lactose. You would be wrong to deprive yourself!

An extremely simple recipe: these chocolate coconut dessert creams can be made in a few minutes… All the same, you have to allow for a setting time in the refrigerator, of a few hours. These coconut chocolate creams without egg are also vegan : No animal products in this recipe. It will therefore also suit lactose intolerant people looking for a simple and tasty dessert.

What are the ingredients of these coconut chocolate creams?

Coconut cream : this is what replaces the classic liquid cream in this recipe. It also gives a subtle coconut taste. I do not recommend replacing it with coconut milk, because the coconut cream has a higher fat content, which allows the creams to be firmer and smoother.

Chocolate creams without egg vegan - Lilie Bakery

Dark chocolate pastry : I chose mine with 52% cocoa, you can go for more full-bodied if you prefer.

Agave syrup : it is the sweetener of this recipe. To be dosed according to your taste (you need little).

Grated coconut : for the decoration of your small creams!

How to make these chocolate creams without egg?

I advise you to prepare the day before for the next day so that they are well taken, very smooth.

For the realization, I warn you, it is very simple ! Heat the coconut cream in a saucepan until it boils, then pour over the crushed chocolate. We smooth and then add the agave syrup (not much needed). All you have to do is pour into small glasses or ramekins, let cool and then refrigerate.

Coconut chocolate creams recipe without egg - Lilie Bakery

At the time of tasting we sprinkle with coconut (or grated chocolate for even more indulgence) and it's ready!

Other recipes to try

If you are looking for vegan or gluten-free desserts, then I advise you to take a look at these other recipes from the blog: the Vegan chocolate cake and ganache, Coconut blueberries white chocolate ice cream sticks, Giant chocolate almonds coconut cookie, Passion fruit vanilla coconut tart, Gluten free lactose free cookies, Gluten-free chocolate cake without flour, Chocolate pear cake without flour.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your little creams!

Vegan coconut chocolate creams without egg - Lilie Bakery
Print Pin
5 on 3 votes

Coconut Chocolate Creams Without Egg (Vegan)

Small creamy chocolate creams in just 4 ingredients
Preparation10 min
Baking5 min
Total15 min
Recipe type: Dessert, Snack
Kitchen room: French
Quantity: 6 people

Ingredients:

  • 60 cl coconut cream organic department or world cuisine
  • 220 g dark chocolate pastry 52% cocoa
  • 1 cs agave syrup to be dosed according to your taste
  • Grated coconut for decoration

Preparation:

  • Heat the coconut cream in a saucepan. Once it comes to a boil, remove from the heat and pour over the chocolate cut into pieces.
  • Add the agave syrup then mix well to homogenize.
  • Pour into 6 small ramekins and chill for several hours before serving, sprinkled with grated coconut.

Notes:

Store in the refrigerator
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

YOU WILL ALSO LIKE THESE RECIPES:

24 comments

  1. Reply

    Aude

    February 23 2017

    I can tell you that even when spring arrives, chocolate will always do more than present in my daily life and admit it, in yours too;)
    These little creams are irresistible!

    • Reply

      Lilie bakery

      February 24 2017

      that's it :) we try to reason with each other and finally chocolate is still good all year round!

  2. Reply

    Rosehazelnuts

    February 23 2017

    These little creams seem so dense and intense in chocolate!
    I wish I could now :)

    • Reply

      Lilie bakery

      February 24 2017

      Oh yes, perfect for "chocolate-lovers";)

  3. Reply

    Ci-san

    February 24 2017

    Oh yes very simple! And it looks appetizing. Thank you for this recipe. :-)

  4. Reply

    Edge

    February 28 2017

    I will test your recipe but what can I replace the agave syrup with?

    Having said that our blog is a pure wonder and I have just made your gluten free chocolate cake it smells super looking forward to being tonight to taste it

    • Reply

      Lilie bakery

      April 12th

      Replace it with honey for example :)

  5. Reply

    Judith

    March 19, 2017

    Hello, first of all I wanted to make this superb site easier for you: the recipes are excellent and the photos magnificent. Thank you so much for sharing! I would like to make this recipe but I would like to replace the coconut cream with coconut milk. Will this substitute change the hold of the creams since there is no addition of gelling agent? Cordially.

    • Reply

      Lilie bakery

      April 12th

      Hello Judith, replacing the cream with milk the result will be more liquid and a little less fragrant.

  6. Reply

    Lebrun

    April 30th

    Hello,
    Thank you for this beautiful recipe, which makes me very envious! Having recently discovered many food intolerances, I am very restricted and this recipe makes me smile again.
    However, before making it I was wondering whether to melt the chocolate before mixing with the coconut cream?
    Goods.

    • Reply

      Lilie bakery

      May 10th

      Hello, no need to melt the chocolate, it's the hot cream that will melt it naturally :)

  7. Reply

    Olivia

    May 22th

    This recipe looks delicious and super easy! I won't hide from you that I would like to eat vegan much more and reduce my quantity of products from the animal industry more than reasonably. What blocks me is the price of substitute products: / it's often very expensive because it's Vegan, not easy when you're a student! : / But your recipe looks very simple! I'm going to test this step and trap my man who is convinced that when it's vegan, it's not so good! ;) Keep it up, I love what you're doing Lilie! : D

  8. Reply

    Morgan

    July 16, 2017

    it looks delicious!
    to test quickly

    Thanks Lilie

  9. Reply

    Mouna

    July 23, 2017

    Thank you for this recipe, which makes me want to try it right away!
    I am discovering your blog for the first time, with great pleasure!

    • Reply

      Lilie bakery

      August 11, 2017

      Thank you Mouna, welcome!

  10. Reply

    clo

    28th October

    Hello, I just discovered your blog while looking for a vegan recipe, little question which chocolate do you use? (the brand) I just saw that in my baking chocolate there is milk

  11. Reply

    Guillaume

    February 20 2018

    Hello Lilie,

    I have a question about your recipe? How do you make the cream firm? Shouldn't we add agar agar?

    • Reply

      Lilie bakery

      February 28 2018

      Hello Guillaume, the fat contained in the chocolate and that of the coconut cream are enough to solidify the creams :) The agar-agar would make them more jellified in my opinion

  12. Reply

    Rios

    June 18, 2018

    Hello, thank you for this great recipe. Quick question: chocolate powder? or chocolate bars?
    Beautiful continuation!

  13. Reply

    Pea

    February 10 2019

    Made last night, this cream is a simple delight. Thank you

  14. Reply

    Michèle

    April 20th

    I made these little creams yesterday for my lunch, they are fabulous !!!!!!! Very smooth, when you love chocolate, you have a great time !!!!!!!
    With only chocolate and incredible coconut cream !!! thank you

    • Reply

      Lilie bakery

      April 22th

      Thank you Michèle, yes it's crazy with only 2 ingredients it's so easy to make :) See you soon

  15. Reply

    Caroline45

    May 28th

    5 stars
    Thank you for this recipe which is excellent and extremely simple, in short perfect :-)!
    Just one question, how long can we keep it?
    thanks again

    • Reply

      Lilie bakery

      May 28th

      Thank you Caroline for your feedback :) They can be kept in the refrigerator for about 3/4 days. Ideally by covering them with a film or a cover if you have.

LEAVE A COMMENT :

Also leave me a note for this recipe: