Almond & Cocoa Pots de Creme



1 cup almond milk
1/2 tsp vanilla extract)
2 tbsp almond butter
2 egg yolks, room tempered
2 tbsp honey
1 pinch sea salt
100 g dark chocolate

- ButtaNutt cocoa macadamia
- Plain Yogurt
- Rasberries
- Almond Flakes



Preheat oven to 150°C. In a small saucepan, gently heat almond milk, vanilla extract and almond butter to a low simmer. Stir a few times to make sure the almond butter dissolves.

Meanwhile, whisk together egg yolks, honey and sea salt in a medium sized mixing bowl. Remove the milk from the heat. Add dark chocolate and stir to make sure it melts into the milk.

Now slowly pour the chocolate mixture over the eggs while constantly whisking. This is important to prevent the eggs from coagulating. 

Place 4 oven-proof small glasses or cups inside a deep baking pan and fill the pan up with hot water. Pour the mixture into the cups and carefully place the baking pan on a rack inside the oven. Bake until the center is almost set, about 30 minutes (custards will firm as they cool). Top with a dollop of plain yogurt, some fresh berries and ButtaNutt Cocoa Macadamia nut butter.