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Vegan Chocolate Pot

Updated: May 5

This indulgent dessert is so simple to make, it only has 3 main ingredients, and takes a few minutes to make. I must admit, I was a little skeptical about using tofu in a sweet, but I was very pleasantly surprised. It is pretty much flavourless but has the perfect creamy consistency. This dessert also happens to be gluten and dairy free! (For those of you familiar with Gü chocolate pots, this is fairly reminiscent!)

This recipe is a simple base and you can add a variety of different flavours:

· Some orange zest

· A few tablespoons of nut butter

· A dash of cinnamon or even cayenne pepper

· Vanilla paste

I also encourage you to get creative with toppings! Some of my favourites so far:

· Chocolate shavings

· Berries

· Nuts

· Coconut yoghurt or cream



Serves 4

300g soft silken tofu 150g dark chocolate – I used Lindt 70% 2 tbsp maple syrup A pinch of salt


  • Begin by melting your chocolate. Place a small pan over a medium-low heat, half-fill with boiling water, then place a heatproof bowl on top. Check that the base of the bowel does not touch the water. Break in the chocolate, then allow to melt, stirring occasionally.

  • While your chocolate is melting, open your tofu and drain any excess liquid.

  • Add the tofu and maple syrup to a food processor and a good pinch of sea salt, then blitz for 1 to 2 minutes, or until smooth.

  • Add the melted chocolate and pulse until silky and combined.

  • Divide the mixture between little bowls – espresso cups also work perfectly for this.

  • Pop in the fridge for 15 minutes to chill, before serving.


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