Our lovely contributing chef Vicki (@freefromfairy) knows just how to hit our sweet tooth without all of the guilt, and this recipe is no exception. Packed with all-natural ingredients, these lavish layers of chocolate and salted caramel taste just as good as they look. To make things even better, soya-avoiders and those who don’t see eye-to-eye with wheat can get in on the action too. MINI PUDS FOR ALL!
For the chocolate layer:
- 400ml Coconut Milk
- 1 tsp vanilla extract
- 150g dairy free dark chocolate (70% cocoa at least!)
- 3 tsp ground chia seeds
For the salted caramel layer:
- 100g dates
- 100ml boiling water
- 10g Coconut Butter
- 1 tsp vanilla extract
- 1/4 tsp rock salt
Let’s get started!
1. To begin, pop your dates into a bowl and cover with boiling water to soften. You should leave this for about 15 minutes while we get on to making the chocolate layer.
2. In a saucepan, infuse the coconut milk with vanilla, heating them both gently. When they’re just beginning to boil, take them off the heat.
4. Add in the dark chocolate and chia seeds and give it a good stir with a whisk to combine everything.
5. Divide the chocolate mixture between 6 small pots (or 4 if you’re feeling hungry!), then pop them in the fridge to set.
6. In a food processor or blender, whizz the dates, water, coconut butter, vanilla and salt until lovely and smooth. Try not to eat it all with a spoon now- it might take some restraint!
7. Smooth the caramel on top of the chocolate pots and place back in the fridge, they’ll take a little while to firm up.
Enjoy!
We’ve got plenty more drool-worthy recipes this way!