Sweet, Snacks

Vegan no-bake chocolate pots

This recipe calls for just two ingredients – yes, you heard that right! In its purest state, this dessert is just dark chocolate and coconut milk, but you can flavour it however you like, and adapt your toppings accordingly.

Here, I use Sicilian hazelnut chocolate from a brand I love, Seed and Bean. They do some beautiful dairy-free chocolates, and their chilli, lime, or espresso bars would also be heavenly in this recipe.

If you opt for simple plain dark chocolate, you can still add in flavours of your choice, such as lime zest and sea salt, orange zest and cinnamon, cardamom, mint, vanilla, or a splash of booze, such as amaretto or Frangelico.

To finish, I like to top this dessert with whipped coconut cream or oat crême fraîche, a sprinkling of nuts and seeds, or fresh fruit, but you can top it with whatever you choose.

This really couldn't be simpler, and tastes so indulgent – it's honestly my favourite dessert to round off a dinner party.



170g dark hazelnut chocolate, or dark chocolate of your choice, finely chopped

400g tin full fat coconut milk

Flavourings and toppings of your choice


1. Add the chopped chocolate to a medium bowl.

2. In a small pan over a low heat, gently warm the coconut milk to just below simmering. Don't allow it to boil or simmer – it should be steaming, but not bubbling.

3. When the milk is ready, pour it over the chocolate and whisk until silky smooth – the chocolate should be completely melted. If you're adding in any flavours, such as orange zest or cinnamon, do so now.

5. Carefully pour the mixture into 4-6 little pots. Allow to cool to room temperature, then place in the fridge to set for a couple of hours.

6. When you're read to serve, top with whichever toppings you like, to match the flavours you've chosen.

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