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.
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