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Vegan chocolate pots

Vegan chocolate pots

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Vegan chocolate pots

With lime, vanilla, rum & chilli

With lime, vanilla, rum & chilli

Serves 6

Cooks In10 minutes plus chilling

DifficultySuper easy

Nutrition per serving
  • Calories 361 18%

  • Fat 20g 29%

  • Saturates 10.9g 55%

  • Sugars 25.6g 28%

  • Salt 0.3g 5%

  • Protein 12.3g 25%

  • Carbs 30.6g 12%

  • Fibre 4.1g -

Of an adult's reference intake


  • 200 g dairy-free dark chocolate (at least 75% cocoa solids)
  • 700 g silken tofu
  • 160 g maple syrup
  • 1 lime , zest of
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon dark rum
  • 1 large pinch of dried chilli flakes
  • 1 large pinch of sea salt

Recipe From


By Jamie Oliver


  1. Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally.
  2. Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl.
  3. Add the tofu to a food processor with the remaining ingredients and 1 good pinch of sea salt, then blitz for 1 to 2 minutes, or until smooth.
  4. Add the melted chocolate and pulse until silky and combined.
  5. Divide the mixture between little bowls (to make it extra special, I like to use a mixture of espresso cups and cute little glasses).
  6. Pop in the fridge for 15 minutes to chill, then serve.


Try serving your chocolate pots with shavings of dairy-free dark chocolate, or bash up your favourite crunchy biscuits or nuts and sprinkle them on top.

Watch the video: Vegan Salted Caramel Chocolate Pots - Rebel Recipes


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