Iced Berries with Hot White Chocolate Sauce


Preparation info

  • Difficulty


  • Serves:


Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

This is a really simple but tasty pudding. If you don’t like coconut, just leave it out.

PREPARATION: 5 minutes
COOKING: 5 minutes


  • 500 g (1 lb 2 oz) frozen raspberries, blackberries or blueberries, or a mixture
  • 200 ml (7 fl oz) soya milk
  • 200 g (7 oz) dairy-free white chocolate, broken into pieces
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons desiccated (shredded) coconut, plus extra to serve
  • 2 tablespoons agave nectar, plus extra to taste
  • sea salt flakes


Take the berries out of the freezer and distribute among 4 serving bowls. Do this now so the berries can defrost slightly while you make the sauce.

Heat the milk until almost boiling, remove from the heat and add the chocolate. Stir until melted, then add the vanilla, coconut, agave and 1 pinch salt. Taste and add more agave or salt if needed. Pour the warm sauce over the frozen berries, sprinkle with coconut and serve immediately.