Chocolate Salted Caramel Pots

These can be made without adding the salted caramel layer, and therefore You could flavour them with things like Rum, orange, mint or rose. And chocolate and raspberries is also a winning combination. I sometimes serve it with little biscuits, or with toasted nuts on top, to add a bit of crunch.

6-8 depending on pot size


600ml almond milk

6 heaped tbsp. arrowroot

1 tsp vanilla extract

6 dates

220g dark vegan chocolate

I portion of my salted caramel


  1. Add about 2 tbsp. of caramel to the bottom of some small glasses or pots, place in the fridge whilst you make the chocolate layer.
  2. In a high speed blender blitz the almond milk, pitted dates, vanilla and arrowroot until silky smooth. Place in a sauce pan and warm gentle.
  3. Put the chocolate in a bowl, and melt over a pan of gently simmering water, being careful the bowl does not touch the water. Stir until melted.
  4. Add about a cupful of the warm milk to the chocolate and stir to combine, add another and stir again. Once combine add the chocolate mixture to the remaining milk mixture in the pan and stir till combine.
  5. On a medium heat gentle simmer stirring continuously until slightly thickened and reduced a little. Remove from the heat, cover and allow to cool to room temperature.
  6. Once cooled carefully pour on top of the caramel layer and place back into the fridge to set for a couple of hours or overnight.
  7. Serve with a little sprinkle of salt flakes

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