These salted caramel chocolate pots from So Vegan are devilishly difficult to put down

When the sweet and creamy chocolate mixes with the salty date caramel - you'll wish you made these sooner. PS: You’ll also want to work fairly quickly after you’ve created the chocolate layer to prevent the chocolate cooling down.

Salted Caramel Pots

Salted Caramel Pots

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

For the caramel layer:

    • 8 dates, pitted (we use Medjool)
    • 60ml / 2 fl.oz tinned coconut milk
    • 1 tsp vanilla extract
    • 1 tbsp maple extract
    • 1/2 tsp salt

For the chocolate layer:

    • 150g / 5.3oz dark chocolate
    • 200ml / 6.7 fl.oz tinned coconut milk
    • 1 tbsp cocoa powder
    • 1 tbsp maple syrup
    • 1 tsp vanilla extract

For the toppings:

    • salt
    • crushed biscuits

Preparation

  1. Add the dates to a bowl and cover with hot water from a kettle. Leave to soak while you complete the next step.
  2. Next start creating the chocolate layer. Break the dark chocolate into small pieces directly into a mixing bowl, then leave to one side. Add the coconut milk to a saucepan over a low-medium heat, bring it to a gentle simmer, then remove the saucepan from the heat and pour the hot coconut milk over the chocolate. Give it a really good stir to combine the chocolate and coconut milk, then stir in the cocoa powder, maple syrup and vanilla extra until it reaches a smooth consistency. Leave to one side.
  3. Working quite quickly, drain the dates and add them to a fast-powered blender. Add the coconut milk, vanilla extract, maple syrup and salt, and blend until smooth. Alternatively you can use a handheld blender.
  4. Using a teaspoon, distribute the caramel layer evenly into the bottom of the pots. Give them a shake to flatten the layer of caramel. Next, again using a teaspoon, distribute the chocolate layer evenly into the pots until all the chocolate is used up or the pots are completely full. Leave to cool at room temperature, then leave the pots to cool in the fridge for at least 2 hours.
  5. 15 minutes before you’re ready to serve, remove the pots from the fridge and sprinkle some salt and crushed biscuits on top. Wait for the chocolate to soften slightly, then serve. They’ll also keep in the fridge for 3-5 days.

This recipe is republished with permission from So Vegan. Find the original recipe here

'Over 100 super simple 5-ingredient recipes'

'Over 100 super simple 5-ingredient recipes'

Like this recipe? Purchase Roxy and Ben's debut cookbook So Vegan In 5

Nutrition Information

  • Serving Size: 4
Publish date:
Tags:
terms:
so-veganveganplantbasedVegan DessertVegan Recipes
suitable_for_diet:
Coconut
cooking_style:
Baking
recipe_cuisine:
American
meal_type:
Dessert

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