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These salted caramel chocolate pots from So Vegan are devilishly difficult to put down
Ingredients
For the caramel layer:
- 8 dates pitted (we use Medjool)
- 60 ml / 2 fl.oz tinned coconut milk
- 1 tsp vanilla extract
- 1 tbsp maple extract
- 1/2 tsp salt
For the chocolate layer:
- 150 g / 5.3oz dark chocolate
- 200 ml / 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
Instructions
- Add the dates to a bowl and cover with hot water from a kettle. Leave to soak while you complete the next step.
- 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.
- 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.
- 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.
- 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.
