Vegan choc pots with almond brittle

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.