Chocolate and salted caramel pots - gluten-free, dairy-free, egg-free, nut-free, soya-free, low sugar

Vegan Salted Caramel & Chocolate Pots

Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, Soya-Free, Low Sugar
Servings 4 -6
Author Vicki Montague - the Free From Fairy


  • For the chocolate layer:
  • 400 ml coconut milk
  • 1 tsp vanilla extract
  • 150 g dairy-free dark chocolate minimum 70% cocoa, broken into small pieces ( I used Chocolate & Love's Rich Dark)
  • 3 tsp ground chia seeds
  • For the salted caramel layer:
  • 100 g dates
  • 100 g boiling water
  • 10 g coconut butter
  • 1 tsp vanilla extract
  • 1/4 tsp sea or rock salt


  1. Make the salted caramel layer by placing the dates into a bowl and covering with the boiling water
  2. Leave to soak for around 15 minutes while you make the chocolate layer
  3. To make the chocolate pots gently heat the coconut milk and vanilla extract until almost boiling then remove from the heat.
  4. Add the dark chocolate and ground chia seeds and whisk to melt the chocolate and combine the chia seeds.
  5. Divide the chocolate mixture between 4 or 6 pots, depending upon how big you want them and place in the fridge to set
  6. To make the salted caramel layer, blitz the dates and water in a small chopper or blender with the coconut butter, vanilla extract and salt, until completely smooth
  7. Divide the caramel between the chocolate pots, gently smoothing the caramel on top of the chocolate
  8. Leave in the fridge until ready to eat