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Vegan chocolate & coconut caramel pots
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200ml pouch coconut milk
2 pitted medjool dates, roughly chopped
1 tsp vanilla bean paste
100g vegan dark chocolate (such as Raw Halo Dark 85%), finely chopped
250ml pack Oatly Whippable Creamy Oat
1 tbsp maple syrup
Raw vegan cacao powder, for dusting
1. Put the coconut milk, dates and vanilla in a blender and whizz until smooth. Tip into a small pan and bring to the boil. Simmer vigorously, stirring regularly for 10 minutes until thick and reduced by half. Divide between 4 small glasses and set aside to cool, then cover and chill for at least 1 hour.
2. When the coconut caramel has chilled, put the chocolate in a medium mixing bowl. In a small pan, heat 100ml whippable creamy oat and the maple syrup to just before boiling. Take off the heat and pour over the chocolate in the bowl. Leave to melt for 1 minute, then stir until smooth.
3. Put the remaining 150ml whippable creamy oat in another mixing bowl and use electric beaters to whisk to soft peaks. Set aside 2 tbsp to garnish, then fold the rest into the melted chocolate. Spoon into the glasses on top of the coconut caramel. Serve with a dollop of the whipped creamy oat and a dusting of cacao. These are best served immediately, but can be covered and chilled for up to 30 minutes.
Make a double batch of the caramel, then cover and store in the fridge for up to 3 days. It’s particularly delicious spooned over baked apples.
Typical values per serving:
This recipe was first published in September 2021.