Peanut Butter Chocolate Pots

Name: Peanut Butter Chocolate Pots
Yield: Makes 4 portions
Ingredients: 2 tablespoons your favourite nut butter (roasted almond, peanut, cashew); 125 g (4 oz/¾ cup) dark dairy-free chocolate chips or; 2 teaspoons vanilla paste; 1 pinch of salt; 1 tablespoon maple syrup; 400 ml (13 fl oz/generous 1½ cups) full-fat coconut milk; berries; hemp hearts; chopped nuts; 2 tablespoons your favourite nut butter (roasted almond, peanut, cashew); 2 tablespoons your favourite nut butter (roasted almond, peanut, cashew); 2 tablespoons your favourite nut butter (roasted almond, peanut, cashew)

Preparation info

Makes
4
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

Rich and creamy chocolate mousse pots made dairy-free with thick coconut milk. This is a lovely recipe to make a large batch of and keeps very well in the fridge. Filling and very moreish.

Ingredients

400 ml (13 fl oz/generous 1½ cups) full-fat coconut milk
1

Dessert
Gluten-free
Vegan

Method

In a medium pan, bring the coconut milk, maple syrup and salt to a gentle boil. Immediately remove from the heat and whisk in the vanilla, followed by the chocolate and nut butter. Whisk until all the ingredients are well mixed together and you have a smooth texture. Divide evenly among individual glass jars or drinking glasses, cool to room temperature, then chill, uncovered, for at least 2 ho