Coconut milk chocolate pots
Makes: 6 small pots or cups
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Coconut milk chocolate pots
Want to make these velvety chocolate desserts vegan-friendly? Just switch out the honey for agave or maple syrup
Makes: 6 small pots or cups
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
203Kcal
Fat
14gr
Saturates
11gr
Carbs
17gr
Sugars
15gr
Fibre
1gr
Protein
2gr
Salt
0.2gr
Ingredients
- 70g dairy-free dark chocolate, chopped, plus shavings to serve
- 1 tbsp coconut oil
- 25g cacao or cocoa powder
- 3 tbsp agave or maple syrup, or clear honey
- 250g full-fat coconut milk (from a tin)
Step by step
Get ahead
The chocolate pots will keep in the fridge, covered, for up to 3 days.
- Put the dark chocolate and coconut oil in a heatproof bowl and set this over a pan of barely simmering water to melt.
- Sift the cacao or cocoa powder into a large mixing bowl, then stir in the syrup or honey until it starts to come together. Gradually whisk in the coconut milk until well combined. Add a pinch of salt, then gradually pour in the melted chocolate, whisking continuously, until incorporated and velvety smooth.
- Divide the chocolate mixture between 6 espresso cups or similar, and chill in the fridge for 3 hours or until set. Top with a few dark chocolate shavings to finish – use a veg peeler to shave them from the edge of a chocolate bar.
