- Serves6
- CourseDessert
- Prepare20 mins
- Cook10 mins
- Total time30 mins
- Plusat least 6 hours chilling
Ingredients
- 150g vegan dark chocolate (70% cocoa solids)
- 250ml pot Elmlea 100% Plant Double Alternative To Dairy Cream
- 100ml maple syrup
- 2 tsp coconut oil, plus extra for greasing
- 50g pack toasted flaked almonds
- 50g golden caster sugar
Method
Finely chop the chocolate and put in a large heatproof bowl. Heat the alternative to cream and maple syrup in a small pan over a medium-high heat until just simmering. Add the chocolate with a pinch of salt and leave for 1 minute. Stir together to a smooth mixture, then divide between 6 small glasses (about 150ml) or espresso cups. Cool to room temperature; chill for at least 6 hours, or ideally overnight.
For the almond brittle, lightly grease a non-stick baking tray with coconut oil and sprinkle over the almonds in an even layer. Put the sugar, 2 tsp coconut oil and 2 tbsp water in a small saucepan and set over a medium heat. Swirl now and again until the sugar has melted. Turn up the heat and bubble for 3-4 minutes, or until the sugar has turned a deep caramel colour. Pour the caramel over the almonds and leave to cool and set for at least 20 minutes. The brittle can be made up to 24 hours in advance and stored in an airtight container.
Serve the chocolate pots with shards of almond brittle.
Cook’s tip
If you don't have time to make the almond brittle, the choc pots are great served with any vegan biscuits, chopped toasted nuts or perhaps just a few berries.
And to drink...
Cameo Mavrodaphne of Patras, Greece (75cl), is a lusciously sweet wine with a rich bouquet of dried fruit.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,700kJ/ 409kcals |
|---|---|
Fat | 29g |
Saturated Fat | 15g |
Carbohydrates | 30g |
Sugars | 26g |
Fibre | 3.6g |
Protein | 4.8g |
Salt | 0.1g |