These chocolate pots are dangerously delicious, a velvety smooth mousse with a peanut butter caramel. Totally vegan and perfect to make ahead of time if you’re entertaining and want to get organised.
Makes 8-10 pots
- 200g dairy-free dark chocolate (at least 75% cocoa solids)
- 700g silken tofu
- 180g maple syrup
- 1 tablespoon vanilla bean paste
- 1 large pinch of sea salt + extra for the top
- 9 medjool dates, stones removed
- 3 tablespoons of Smooth Peanut Butter [add to basket]
Place a small pan over 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.
Finely chop the chocolate and add to the bowl keep stirring until melted and then remove from the heat.
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 and discard the water.
Add the tofu to a food processor with 150ml of maple syrup, vanilla bean paste and a large pinch of sea salt and blitz for 3-5 minutes or until smooth. Pulse in the melted chocolate and once fully combined transfer to a bowl.
Clean out the blender and add the dates, a little splash of boiling water, peanut butter, and remaining 30g of maple. Blitz until totally smooth and caramel-like. If it needs it add another splash of hot water & blitz again until smooth.
Spoon the peanut caramel into the bottom of small bowls or glasses and top with the chocolate mousse. Finish with a flurry of flaky sea salt and some shavings of dark chocolate if you like. Chill in the fridge for 30 minutes before serving.
Pip’s Top Tip: Remember to give your nut butter a good stir before using it, as the oils can naturally separate. This is because there is no palm oil in any of our nut butters, which is often added to stop this natural separation.