Vegan chocolate pots with tahini caramel

Name: Vegan chocolate pots with tahini caramel
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 medjool dates (90g), stones removed, soaked in boiling water for 20 minutes; 160ml soy milk; 140g tahini; 20ml maple syrup; Salt; 120g dark chocolate chips (or a slab broken into small pieces); 150g silken tofu; 65g maple syrup; 50ml soy milk; 1 tsp ground coffee; ½ tsp cocoa powder (unsweetened)

3 steps

Prep:20minCook:10min

While it may appear compact, this decadent, rich pot delivers on intensity and flavour. The coffee sprinkle adds a pleasant bitter note to help out along the way. Almost unbelievably, this dessert is completely vegan and is made using just pantry items and a blender.

Updated at: Mon, 13 Nov 2023 09:23:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories368 kcal (18%)

Total Fat22.1 g (32%)

Carbs38.1 g (15%)

Sugars27.1 g (30%)

Protein8.7 g (17%)

Sodium174.8 mg (9%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

1. First make the caramel. Put the dates in a blender, discarding the soaking liquid. Add the remaining ingredients with a quarter-teaspoon of salt and blitz for 60 seconds until completely smooth, scraping down the sides as necessary. Divide between six small ramekins; this is a little sticky, I found it easiest to use a spoon and small rubber spatula. Firmly tap the base of the ramekins on a work surface to evenly spread, then refrigerate to set for 30 minutes.

Step 2

2. Next, make the chocolate ganache. Fill a small saucepan halfway with boiling water and set over a medium heat. Put the chocolate in a medium heatproof mixing bowl and put over the saucepan, stirring occasionally, until melted. Meanwhile, put the remaining ingredients in a blender with an eighth of a teaspoon of salt and blitz for 30 seconds until completely smooth. With the motor still running, slowly pour the melted chocolate into the blender, until completely incorporated and silky. Divide between the ramekins, return to the fridge to set for at least three hours, or overnight (they will keep in the fridge for three days, if you would like to get ahead).

Step 3

3. To serve, mix the coffee sprinkle ingredients in a small bowl with an eighth of a teaspoon of salt, put in a sieve and dust over the chocolate pots.