These vegan salted caramel chocolate pots are so yummy and decadent; just four ingredients and 10 minutes (plus chilling time) are all that's required to make these delicious little wonders of chocolatey delight!
Y'know that thing about love at first taste?
Completely. Head. Over. Heels.
It's like Rufus Sewell and an angel had a baby. A chocolate pudding baby.
Since the first time I made these back in 2016, I've
put on a gazillion pounds... experimented with several different versions (lime coulis, raspberry coulis, orange and cherry syrups, chilli flakes), and each one has been a complete delight.
Just ask my hips.
Actually, please don't.
Making salted caramel chocolate pots couldn't be easier (unless you get someone else to do it for you, I suppose) - simply bung some caramel sauce in the bottom of your chosen receptacle, melt together the butter and chocolate, whisk in the coconut milk, pour over the top of the caramel, and chill for a couple of hours.
These are just the thing for a perfect romantic evening...
Ha ha ha!
Vegan Salted Caramel Chocolate Pots
- slightly salty
- totally indulgent
- easy-peasy to make
- soy-free (if you use a soy-free butter)
- full of iron (22% RDV)... ergo, good for you, right?
Make these for your beloved, and they'll love you forever. True fact.
Or y'know, just keep 'em for yourself. 😉
Vegan Salted Caramel Chocolate Pots
- 12 teaspoon salted caramel sauce
- 200 g dark chocolate
- 50 g vegan 'butter'
- 300 ml canned coconut milk
- dash sea salt flakes optional
- 6 ramekins (or glasses, coffee cans, cocottes, etc.)
- Place two teaspoons of salted caramel sauce into the bottom of each ramekin, then place in the ‘fridge to chill while you prepare the chocolate.
- Melt the chocolate and 'butter' in a heavy-based pan over a medium-low heat.
- Once melted, remove from the heat, slowly add the coconut milk, and whisk together to get a smooth, glossy chocolate sauce.
- Remove the ramekins from the ‘fridge, and carefully pour the chocolate sauce on top of the caramel, taking care to not dislodge it.
- Place back in the ‘fridge for a couple of hours to set.
- If using sea salt, after the pots have been in the 'fridge for an hour or so, sprinkle a little bit of sea salt over the top, then return to the fridge to finish setting.
- These will keep in the fridge for a week or so. No need to cover, either.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
I have a few dear friends who are vegan and I am trying to find some yummy desserts to serve them. This recipe sounds delicious, but I am wondering if there is a way I can make the chocolate pudding more mousse-like. I’m just learning to prepare vegan dishes so I don’t know all the best substitutes for dairy products. Thanks
What a lovely friend you are, Carole! If you want chocolate mousse, you'll need a completely different recipe, so try this...
Melt around 100g (3½ oz) dark chocolate in a bowl over a pan of simmering water, then mix in the vanilla extract. Set aside to cool.
Whip up about 120ml (½ cup) thick, chilled aquafaba into stiff peaks as you would egg whites. Add the sugar and salt, and whisk for another 10-15 seconds.
Gently fold in the melted chocolate, so that it's just incorporated. Don't mix too much or you'll lose all the air.
Divide into suitable containers, then chill in the fridge for a couple of hours.
If you want, drizzle some salted caramel sauce over the top before serving.
I hope you and your friends enjoy it - do let me know. If you need anything else, just shoot me over an email! xx
When you say coconut milk in your recipes do you mean the tins of thick coconut milk used in Eastern cooking, or do you mean coconut milk from a carton that you could drink by the glass? Thanks
Definitely the type you get in tins. I just checked the link, and the page has totally changed since I published that post, so am going to sort it out right now! xx
Is it coconut cream or coconut milk? The list of ingredients says milk but the recipe says cream?
I can't wait to try these!!
My bad, Adele - thank you so much for pointing it out! It's coconut milk, and I've corrected my error! I hope you love these as much as we do! xx
Hello, I'm throwing a vegan supper party and am trying to do as much in advance as I can as I usually leave it all until the last minute and end up in tears.. Do you think these pots of joy would freeze well?
They should be fine but I have to be honest and say I've never tried. But they will keep in the fridge for a week or so anyway. Hope your supper party is a success! xx
Popped over to look at your galleries at the bottom. I dont follow a vegan diet hence why I haven't popped over sooner but must say Love your writing style fun and quirky. I will definitely be popping by again. recipe sounds good too Im even tempted to try it 😉
Aaaw, thanks so much Jacqui, that really means a lot to me! I look forward to seeing you again soon! xx
Oh. My. WORD! I'm not usually tempted by vegan desserts, but this looks incredible!!!! Hugely appreciated 🙂 xxx
I try not to be tempted by dessert but occasionally, I have to give in! Fortunately, this is so rich and filling, you don't need much. Even amato mio - the biggest chocoholic I've ever met in my life, says that one pot is more than enough!
Oooooh! LOVe love love salted caramel! I know a peachick or 3 that would love endless variations of this recipe! Thanks for sharing! #weshouldcocoa
I haven't met anyone yet who doesn't love these! I have to be really strict with myself when I make them! xx
Wow, they look devilishly delicious!
Thank you, Poppy... I make no apologies for any increase in waistline measurements, arising as a result of this recipe! Ha ha ha! xx
Becca @ Amuse Your Bouche
This looks amazing 🙂 I've tried a few different versions too - they're brilliant with peanut butter!!! I actually just made some using white chocolate this weekend - can you get vegan white chocolate?
How have I not made these with peanut butter, Becca? WTH is wrong with me? LOLOL! Thank you so much for the inspiration.
Yes, you can get vegan white chocolate but in my experience, it's not very good. Mind you, I say that... last time I tried any it was about 10 years ago! Maybe things have improved. Now I'm thinking, white chocolate and lemon curd would be most excellent!
Rebecca @ Strength and Sunshine
That looks incredible! Salted caramel is always so divine!
Oh, I know, I'm such a sucker for it, Rebecca! xx
This dessert looks devine. I love anything with caramel flavour. I am bookmarking it to try out soon.
Thank you, Mina - I'm certain you'll love it! xx
These sound just so so good! I love how easy they are and how easy it would be to vary the combination of flavours too. But yes, dangerous as well as I'm sure there would always be just one more flavour I'd want to experiment with! x
Oh yes, totally dangerous, Corina! I have a growing list of flavour combinations, so I think I'll have to update this post before too long! xx
Woohoo, this is the best Valentines dessert I've seen this year. I soooooooo want a pot of this and I don't want to have to wait until VDay either. I'm not sure it would need much else, but maybe raspberry coulis might do it 😉
ps I keep trying to flip your posts only to be reminded by the error message that they won't flip. Take it you've not got to the bottom of this yet.
Ha ha ha, thank you so much for saying so, Choclette! And yes, raspberry coulis would work so well! xx
(Flipboard... ugh - I'll badger them again, thanks for reminding me!)