These vegan salted caramel chocolate pots are the perfect fluffy indulgence; rich, creamy, and deliciously dairy-free! It combines rich vegan chocolate with salted caramel to provide a delicious effect. The perfect vegan dessert for summer is here and we are excited for you to try it!
The secret ingredient: Tofu!
The secret ingredient behind this rich and creamy pleasure is tofu. Yes, you read that correctly!
Silken tofu is what will bring the decadent and creamy base. It’s a pleasant surprise and you will never guess that those chocolate caramel pots are vegan, gluten-free, and egg-free.
The perfect indulgence is ready in just 30 minutes!
Those luxurious puds take less than 30 minutes to prepare and can be kept in the fridge for around 3 days.
Get creative with the toppings; try adding strawberries, blueberries, or vegan caramel chocolate buttons to make it yummier! You can also add chia seeds or flaxseeds to make it more like a healthy treat.
Give these vegan salted caramel chocolate pots a try and let us what you think in the comments below. Don’t forget to tag @pushchocolate if you are sharing on Instagram.
Vegan Salted Chocolate Caramel Pots
100g Push Vegan Salted Caramel Chocolate Buttons
300g Silken Tofu
1 tbsp Maple Syrup (for natural sweetness)
1 tsp Sea Salt
250ml Full Fat Coconut Milk
160g Pitted Dates
1⁄2 tsp Sea Salt
How to make vegan salted caramel chocolate pots?
Microwave the vegan salted caramel chocolate buttons in a bowl for 20 seconds, until they melt.
Tip: Keep on stirring for the entire 20-second so that they do not burn.
Blend the silken tofu. Add the melted vegan chocolate buttons, maple syrup, and 1 tsp of sea salt. Keep on blending till the mixture becomes silky smooth.
Divide the mixture between 4 ramekins and set it aside.
To soften the pitted dates, place them in a heatproof bowl containing boiling water for 10 minutes.
Drain the pitted dates. Blend the dates. Add the coconut milk and 1⁄2 tsp of sea salt. Keep on mixing till it becomes smooth. Your coconut caramel is now ready!
Add the coconut caramel to the chocolate pots in the ramekins. It is recommended to let the pots in the fridge overnight.