These paleo and vegan Chocolate Pots are the easiest most decadent dessert, made with NO coconut, tofu, avocados, or even refined sugar involved!
There’s nothing secretly healthy or hidden vegetables or breakfast approved about this recipe. It’s just straight up C H O C O L A T E. And damn decadent at that!
So I had this idea for a pie. But the more I mulled it over it just slowly simplified itself in my mind…
Eh, nix the cookie crust for the sake of no-bake-ibility.
And let’s keep coconut cream out of this.
And who really cares about slice-ability anyways?
So it went from a multi-layer no-bake mud pie situation to the simplest chocolate dessert in a cup. Simplest, but most irresistible too!
3 Ingredient Vegan Chocolate Pots.
I told you from the start that this is not health food. But it does still have a few healthier things going for it. Okay one…maybe two. Does NOT using full-fat coconut milk like pretty much every other vegan mousse/pudding-ish recipe out there count? Or avocado. Or tofu. Nope, none of the usual vegan creamy chocolate pudding suspects.
This recipe is made with almond milk, or any plant-based milk you like. Homemade would taste amazing of course, but the good old from-a-carton stuff is just fine. That’s what I used. The key to making the plant milk base thicker without the fat content of coconut is medjool dates. They also provide all the necessary natural sugar while creamy-ing up the texture, so its a fruit-sweetened win-win.
Dates. Almond milk. Ingredient number three better be chocolate…
Oh yes. In it’s simplest unsweetened baking bar form and plenty of it. Melting down 100% cacao chocolate instead of using cacao or cocoa powder makes the pudding much richer and helps it set in the fridge without cooking or thickeners or coconut oil. You could use a slightly less intense dark chocolate (70-80% cacao) bar, but the dates are sweet enough that the extra sugar isn’t necessary.
Even though I usually skip the scale when it comes to measuring ingredients, for irregular chopped chunks of chocolate it is the easiest way to go. You will need 6 ounces of unsweetened chocolate, although if you don’t have a scale the package will usually indicate how many squares = 1 ounce. Or it came out to be approximately 1 cup after roughly chopping, and a little more or less won’t ruin the recipe.
Looking for a lower-fat creamy chocolate treat? Maybe THIS is more your style!
There are not many recipes rich enough for even me to say a small serving will satisfy your chocolate tooth, but this one of those rare instances. One batch can easily make 4-5 servings. So take this opportunity to use your smallest, cutest bowls or jars.
3 Ingredient Vegan Chocolate Pots
- Yield: 4 servings 1x
- Category: dessert
- Method: no bake
- Cuisine: american
These paleo and vegan Chocolate Pots are the easiest most decadent dessert, made with NO coconut, tofu, avocados, or even sugar involved!
- 6 oz unsweetened chocolate ((100% cacao))
- 1 3/4 cups almond milk ((or any non-dairy milk))
- 1 cup (about 12) Medjool dates
- Roughly chop the chocolate into small chunks. Melt in the microwave or using a double boiler.
- In a blender, combine the almond milk and dates. Blend on high until smooth.
- Add the melted chocolate and blend again until combined.
- Pour into small bowls or jars. Refrigerate for at least 4 hours until set.
- Top with cacao nibs or chocolate chips. Enjoy! Keep in the fridge for up to 3 days.
- Calories: 321
- Sugar: 21
- Fat: 19
- Carbohydrates: 34
- Protein: 6
Keywords: chocolate, pudding, easy, vegan, dairy-free
Everything you make looks so delicious. I’m making your sweet potato blondies tomorrow and I just bought some espresso dark chocolate today that seems perfect for this, so I’ll give that a try too!
Omg espresso!!!! That will taste spectacular in here, you are making me want to go back and amend the recipe now. I cannot wait to hear how that goes, and I hope you love the blondies as well 🙂
I froze them and told my son it was ice cream. He loved it and so easy to make!
And the genius sneaky mom award goes to…🙌😂 I love it and need to try that for myself, so so happy you guys enjoyed them!
Leah M | love me, feed me says
It’s like a fluffy chocolate cloud!! I can’t believe how simple this beautiful recipe is. I just can’t stop staring at that luscious texture. What a dreamboat!
3 Ingredient Vegan Chocolate Clouds would’ve been the perfect title! Where were ya when I was flip-flopping on what to call them? 😉 Although that may have confused some haha, but would’ve relayed the dreaminess factor perfectly!
So really, you had me at “chocolate,” but then I really was hooked when I saw how simple this recipe is! And that texture…I may or may not be drooling staring at my computer screen. So creamy and luscious looking! Then I saw that one of the main components was dates, and I knew I NEED to try these, as soon as humanly possible. You always make the simplest treats look so decadent and beautiful, Natalie, and these are no exception!!
Simple + involving dates = the best recipes, right!? The lusciousness was unbelievable, I need to make another batch, I miss them already! Thanks Sara 🙂
The Vegan 8 says
I love starting out Monday with a huge pot of chocolate! Hahaha! That is the way to my heart! And I love chocolate pots, because they aren’t really pudding and shouldn’t have tofu or avocado in them if they are really a chocolate pot. So, I’m glad to see none of that is in here. It’s classically just chocolate and milk and/or cream any other mix-ins for flavor and this is the perfect way to throw in some healthy sweetness from the dates! And you are right, it really is just like eating melted chocolate, haha! The best way. This is what I’m going to be dreaming about all day now, thanks a lot! This is actually similar how to make truffles too, just less milk. I make truffles each Christmas similar to this and throw in some nut butter for a little extra firm texture. Ooooh, truffles on top of this chocolate pot! Ha, now I’m getting all drunk and dazed from these chocolate images. I must get away from the screen right now. The video is killing me too with all of that melted chocolate!
I had such a hard time naming these tbh because they are much richer than a pudding and almost more “set” like a pie but yet not in a crust…but I think “pots” fits. It’s rich and chocolatey and that’s the important part 🙂 Yes totally like edible ganache that somehow feels more acceptable to eat by the spoonful lol. Oooh i bet some nut butter in here would be delicious, for texture but also just some extra flavor. I will happily join you for that chocolate overload dessert of truffle-topped chocolate pots–just say when 😀
Nisha / @rainbowplantlife says
I love how easy this recipe is! Just three ingredients is brilliant. And those spoon shots are making me weak in the knees. Just watched your video and now I’m craving chocolate (even though I ate an entire bar of dark chocolate earlier today)!
I was uploading the pics and realized pretty much every photo involved a spoon–oops! But the spoon shots show off the texture best so who cares. Lol sounds like your chocolate tolerance is about the same as mine 😀 Thanks girl!
Now I can’t get mud pie out of my head 😆😍 you gotta come back with a recipe for that soon! But these chocolate pots look heavenly and almost too easy to make! So darn fluffy!!!!! I’m so impressed that you achieved the thick mousse like texture without coconut or tofu. Don’t get me wrong, I love my coconut, but it’s so nice to see something different!! This almost looks like an epic, decadent, thick frosting….which is totally up a certain five-year-old’s alley 😉 I have a feeling this will happen before the week is over. So sorry for being incredibly behind on your blog…our computer is on its last leg and I have to do everything from my phone now. I’ve missed you, sweet friend!!! Would love to catch up soon ❤️
I almost knocked mud pie off my “recipes to make soon” list after posting this one, but just couldn’t quite bring myself to do it. Still too yummy to pass up even with these pots in existence 🙂 I’ve been trying to get my coconut milk usage under control and actually give the other nut milks some love lately, hence this delicious discovery. And yes totally could double as a frosting–great idea!! Now I’m craving cake 😀 No worries at all–I completely 100% understand! Tech difficulties or not, breaks are necessary. Seeing a post from you show up in my IG feed did make pretty darn happy though <3
Pamela (BrooklynFarmGirl) says
This looks so delicious and easy to make 🙂
The best kinda overlap if you ask me 🙂 Thanks Pamela!
This worked excellently! I halved the recipe and that worked well also. I am so surprised about how perfectly sweet it is. Thinking about adding some pecans and sea salt on top. Perhaps a dollop of greek yogurt, too!
I am so happy to hear you liked it!! Oooh yes, I like the sound of all those toppings–especially the sea salt😋
This was the first recipe I’ve tried of yours and I absolutely loved it!! I recently had a baby and she is slightly sensitive to dairy. I’m not vegan but love chocolate mousse and ate it all the time while pregnant. You managed to satisfy my craving without any adverse affects on my baby girl!! I topped the cups with roasted salted almonds and cocoa nibs!! Can’t wait to try more of your recipes!!
I can find only 60% cacao, can I still do this recipe? maybe by using less dates?
Yes that will still work! I would not change the amount of dates though since they are important for thickness/creaminess too🙂
You said any plant based milk…would rice milk work with this? I’m brand new to Paleo living and allergic to nuts and coconut…which is proving to be tricky!
Oh wow, that does sound tricky. I went through a time where my stomach wasn’t responding too well to coconut or almond, and hemp milk was my go to (and easy to make!) if you want to give that a try. But yes, rice milk would work here as well. Good luck!
John Anderson says
Sorry for sounding thick but what is it you are sprinkling on top? Looks a slightly different colour to chocolate.
No worries at all! Those are cacao nibs–totally optional, they just add a bit of bitter chocolate crunch 🙂
Mwahaha, this looks like THE chocolate recipe to rule them all! Nobody will know the fruity origins, the lack of buckets of butter and cream dessert for my family
whoa I had [evil cackle] but in the arrow marks, but that vanished from my comment, odd
Ha that is so weird! WordPress is keeping you nice no matter how much you want to throw in an evil chocolate cackle 😀 But I like your sneaky healthy style anyways, and I hope these little pots pass the family dessert test with flying (healthy) colors!
Natalie you’re a genius! Can’t get over your yummy recipes. Love this mousse and love that it’s made up of only 3 ingredients! Looks so creamy and lush 😀
Creamy and rich and easy indeed! Thanks Nadia 🙂
Linda Wenger says
May I ask what your source is for buying these dates?
I always buy them from a brand called Natural Delights because the quality is awesome and they are easy to find around me. You can find medjool dates at most any health food store, but the quality will vary. Or if you are in the US you can order the Natural Delights ones here: http://www.naturaldelights.com/products/conventional
Holy Chocolate, Batman!!!! I just made this (it’s chilling in the refrigerator now for consumption later this evening)….took a taste of it before chilling it……this is THE best pudding I’ve ever had! It’s a keeper! I did add about a teaspoon of vanilla to the milk/date mixture. I can’t believe how THICK it got!! Will top this with fresh raspberries. Totally sinful!!!!
Haha best comment opener ever!!! And I am so thrilled to hear that you like it–so decadent and creamy, right? Oooh such a yummy idea with the vanilla addition, and berries on top are my favorite way to eat it too 🙂 Thanks for the feedback Susan and enjoy every decadent bite!
Will it still be good with 1. 60% cocoa chocolate, and b. Soy milk (note: it is somewhat sweet)
Yes and yes! Both will be fine, and if anything a little extra sweet but still delicious 🙂 Enjoy!
Best chocolate fix ever! This recipe was amazing…so easy to make, not too sweet and the richness of the chocolate was front and center, which is not the case for chocolate desserts made with milk/cream, butters or oils. I like learning to make different cuisines so I don’t follow any particular diet (except everything in moderation – and dairy sparingly), and I was shocked at how well these three ingredients went together. The difference really stands out and in a good way.
Am already pouring over your blog and recipes. It’s just as amazing 🙂
YES!! Ah I am so happy to hear it, your excitement echoes mine when I first tasted these magical little chocolate pots too 🙂 Thank you for the awesome feedback and I cannot wait to hear what you try next!
THANKS FOR THIS INCREDIBLE RECIPE, I’M GONNA TRY IT
I hope they turn out PERFECT for you!!