These Vegan Chocolate Pots, have become one of our go to desserts whenever there is a celebratory meal or we have people over. And you only need three ingredients : soft Medjool dates, coconut cream, and bitter dark chocolate.
Sprinkled with some sea salt and if you are feeling extra, top the chocolate pots with a splash of Baileys Irish Cream or Amarula.
Inspired from an original recipe by John Gregory Smith, the chocolate pots are super simple to make and will always taste like a gourmet treat. The Medjool dates add the necessary sweetness and the coconut cream adds richness and body. Blended into a rich, silky mixture with the warmed chocolate and then chilled, you have a quick dessert that also happens to be vegan without trying too hard.
It is important to note that not all chocolate is vegan so check the ingredient list, especially if you have vegan guests. One of the best things about this recipe is how adaptable it is. We’ve played around with different flavoured chocolates : orange, mint, chilli, hazelnut and almond, each version bringing a new flavour profile without complicating the method.
Just remember the dates are sweet so I would not suggest using a milk chocolate with a low cocoa solids percentage as the dessert can become too sweet. And do add the sprinkle of sea salt, it really makes all the difference.
These Vegan Chocolate Pots are great dessert to prepare ahead of time and chill in the fridge until needed, making dinner party hosting just that little bit easier. Whether served in tiny espresso cups after dinner or spooned straight from the fridge on a quiet evening, these Chocolate Pots have firmly earned their place in our regular dessert rotation.
I hope you enjoy this recipe for Vegan Chocolate Pots and if you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.
My pottery shop, Sul Clay, is live and ready for you to explore. What started as a weekend pottery hobby, born from my search for beautiful props for my photography work, has grown into a second career. When I’m not behind the camera, I’m in the pottery studio making. I’d love for you to browse my latest collection, featuring striking vessels, elegant candle holders, playful floral-inspired petal plates, and dinner sets inspired by the local landscape. Shipping is available within the UAE, and international shipping can be arranged.
Enter your email address below to join 1000 other subscribers and receive new recipes as they are published :
Vegan Chocolate Pots
Ingredients
- 180 g dark chocolate vegan if preferred, smashed into pieces
- 400 ml tin coconut cream
- 8 Medjool dates pitted and halved
- Sea salt flakes
- Baileys Irish Cream or Amarula optional
Instructions
- Place the chocolate into a heat proof bowl and set aside
- Pour the coconut cream into a pot and bring to a boil over a medium heat
- Pour the hot coconut cream over the chocolate and let it stand for 2 minutes
- Then mix the coconut cream and melted chocolate together and pour into a blender
- Add the dates and blend until smooth and thick
- Divide the mixture between 6 espresso cups or ramekins
- Chill for at least 3 hours
- Serve with a sprinkle of sea salt and a splash of Baileys Irish Cream or Amarula (optional)
Notes
Discover more from Heinstirred
Subscribe to get the latest posts sent to your email.
