> ## Content Index > Fetch the complete content index at: https://thatpaleochick.com/llms.txt > Use this file to discover other available public pages before exploring further. # Sesame Black Sesame Chocolate Pots de Crème with Five-Spice Candied Walnuts - URL: https://thatpaleochick.com/black-sesame-chocolate-pots-de-creme-five-spice-walnuts/ - Published: 2026-09-27T13:45:45.000Z - Updated: 2026-10-09T16:25:53.000Z - Description: This Chinese-inspired paleo chocolate custard layers roasted black sesame paste and five-spice into a silky dairy-free chocolate pot de crème, then tops it with crunchy honey-candied walnuts. It is deeply flavored, completely grain-free, and the kind of dessert that makes people ask what on earth - Author: Krista Wade - Tags: Recipe, Paleo, Dessert, Gluten-Free, Grain-Free, Dairy-Free, Low-Carb, Vegetarian, Chocolate, Black Sesame, Custard, Five-Spice, Walnuts, Coconut Milk, Egg-Based, No-Bake Topping, Chinese-Inspired, Celiac-Friendly Black sesame has been showing up in Chinese desserts for centuries. Centuries. And somehow it never made its way into the mainstream paleo world, which is honestly a shame, because roasted black sesame paste stirred into a chocolate custard is one of the deepest, most complex flavor combinations I have put in a ramekin. It is nutty and earthy and slightly bitter in a way that makes the dark chocolate taste even more like dark chocolate. Then you drop some honey-candied walnuts on top with a hit of five-spice, and you have something that feels genuinely special without being fussy. No grains, no dairy, nothing artificial. Just whole ingredients doing serious work together. --- ## Nutritional Benefits ### Black Sesame Paste - One of the richest plant sources of calcium around, which matters if you are dairy-free and not getting it from the obvious places. - Packed with sesamin and sesamolin, lignans with real antioxidant activity that research links to supporting healthy inflammation levels. - Provides a solid dose of zinc, iron, and magnesium, minerals that are chronically low in most people eating a standard American diet. - The roasting process deepens the flavor and makes the nutrients more bioavailable compared to raw sesame. ### 85% Dark Chocolate - High-percentage dark chocolate is a legitimate source of flavanols, plant compounds shown in studies to support cardiovascular health and healthy blood flow. - Contains theobromine, a mild stimulant that gives you a clean lift without the crash you get from a sugar spike. - A real source of magnesium, which most of us are running low on, and it shows up in our sleep, our stress response, and our muscle recovery. - At 85% cacao and above, the sugar content is low enough to fit into a lower-carb paleo approach without derailing anything. ### Egg Yolks - The yolk is where all the nutrition lives. Choline, fat-soluble vitamins A, D, E, and K2, and healthy fats that your brain genuinely needs. - Pastured egg yolks have a significantly better omega-3 to omega-6 ratio than conventional eggs, worth paying a little more for. - They give this custard its silky, rich texture without a single drop of dairy or any thickeners or gums. ### Walnuts - One of the best nut sources of ALA omega-3 fatty acids, which support brain health and help balance out the excess omega-6 in most people's diets. - Walnuts contain ellagic acid, a polyphenol with strong antioxidant properties, and preliminary research on ellagitannins in walnuts is genuinely interesting. - A good source of copper and manganese, two trace minerals that support collagen production and bone density. ### Chinese Five-Spice - This blend typically includes star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seed, every single one of them has documented anti-inflammatory and antioxidant properties. - Star anise contains anethole, a compound with antimicrobial activity. Cloves have some of the highest antioxidant values of any spice measured. - It adds enormous flavor complexity without adding sugar, seed oils, or anything processed. --- ## FAQs ### Can I make these ahead of time? Yes, and honestly they are better the next day. Make them the night before and keep them covered in the fridge. Just wait to add the candied walnuts until right before you serve so they stay crunchy. ### Where do I find roasted black sesame paste? Most Asian grocery stores carry it, and it is increasingly available on Amazon. Look for a version with just sesame seeds as the only ingredient, no added oils or sugar. Give it a good stir before you measure because it separates like natural nut butter does. ### Can I use a different nut for the topping? Absolutely. Pecans work beautifully with five-spice, and so do cashews. Just use the same method and keep a close eye on the pan because all nuts can go from candied to burnt in a matter of seconds. ### What if my custard came out grainy or curdled? That usually means the chocolate mixture was too hot when you added it to the egg yolks, or you added it too fast. A fine-mesh strainer before pouring into the ramekins saves most imperfect batches. If you strain it and it is still noticeably curdled, the eggs scrambled and you will want to start the custard base over. ### Is this Whole30? Not as written, because honey is not Whole30-compliant and neither is dark chocolate with any sweetener. But if you are just eating paleo, both are fair game in reasonable amounts. ### Can I skip the water bath? You can, but I would not. The water bath is what gives you that impossibly smooth, creamy texture instead of a spongy baked custard. It only takes an extra minute to set up and it makes a real difference in the final result. --- If you make these, I genuinely want to see them. The color alone, that deep slate-black pooled in a little white ramekin with those glossy candied walnuts on top, is worth photographing. Tag me so I can see yours. How did your **Sesame Black Sesame Chocolate Pots de Crème with Five-Spice Candied Walnuts** turn out? Tag **@ThatPaleoChick** and share it! #paleodesert #blacksesamechocolate #chineseinspired #grainfree #dairyfreechocolate #paleosweets #fivespice #realfooddessert ## Sesame Black Sesame Chocolate Pots de Crème with Five-Spice Candied Walnuts Silky paleo chocolate custard infused with roasted black sesame paste and a whisper of Chinese five-spice, topped with crunchy honey-candied walnuts. Rich, deeply flavored, and completely grain-free and dairy-free. - Prep time: 20 min - Cook time: 40 min - Total time: 60 min - Servings: 4 servings ### Ingredients - 1 cup full-fat coconut milk (from a can, well stirred) - 1/2 cup unsweetened coconut cream - 3 tablespoons roasted black sesame paste (tahini-style, stir well before measuring) - 3 oz 85% or higher dark chocolate, finely chopped (dairy-free) - 3 tablespoons raw honey, divided - 1/2 teaspoon Chinese five-spice powder - 1/2 teaspoon pure vanilla extract - 1/4 teaspoon fine sea salt - 4 large egg yolks - 3/4 cup raw walnut halves - 1 tablespoon raw honey (for the walnuts) - 1/4 teaspoon Chinese five-spice powder (for the walnuts) - 1 pinch flaky sea salt (for finishing) - 1 teaspoon toasted white sesame seeds (for garnish) ### Instructions 1. Preheat your oven to 325°F. Set four 6-ounce ramekins inside a deep baking dish and have a kettle of hot water ready. 2. In a small saucepan over medium-low heat, whisk together the coconut milk, coconut cream, black sesame paste, 2 tablespoons of honey, five-spice powder, vanilla, and sea salt. Heat, stirring frequently, until the mixture is steaming and the sesame paste is fully dissolved. Do not let it boil. 3. Remove the pan from heat and add the chopped dark chocolate. Let it sit for 1 minute, then stir until completely smooth and glossy. 4. In a medium bowl, whisk the egg yolks with the remaining 1 tablespoon of honey until pale and slightly thickened, about 1 minute. 5. Very slowly pour the warm chocolate-sesame mixture into the egg yolks in a thin, steady stream, whisking constantly. This tempers the eggs so you get a silky custard instead of scrambled chocolate eggs. Once fully combined, strain the mixture through a fine-mesh sieve into a pourable measuring cup. 6. Divide the custard evenly among the four ramekins. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Cover the baking dish tightly with aluminum foil. 7. Bake for 35 to 40 minutes, until the edges are just set but the centers still have a gentle wobble when you nudge the pan. Do not overbake. 8. Carefully lift the ramekins out of the water bath and set them on a wire rack. Let them cool to room temperature, then refrigerate uncovered for at least 2 hours, or overnight. They will firm up beautifully as they chill. 9. While the custards chill, make the candied walnuts. Line a small baking sheet with parchment paper. In a small dry skillet over medium heat, combine the walnuts, 1 tablespoon honey, and 1/4 teaspoon five-spice. Stir constantly for 3 to 4 minutes until the honey bubbles, coats the walnuts, and begins to caramelize and turn fragrant. Watch closely, it goes from golden to burnt fast. 10. Immediately pour the walnuts onto the prepared parchment, spreading them apart so they do not clump together. Sprinkle with a pinch of flaky sea salt. Let them cool completely until they are hard and crunchy. 11. When ready to serve, top each chilled custard pot with a few five-spice candied walnuts and a pinch of toasted white sesame seeds. Serve cold straight from the ramekins. ### Nutrition per serving - Calories: 390 - Total Fat: 32g - Carbohydrates: 22g - Protein: 7g - Dietary Fiber: 3g - Sugar: 14g