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.
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PinDescription
These paleo and vegan Chocolate Pots are the easiest most decadent dessert, made with NO coconut, tofu, avocados, or even sugar involved!
Ingredients
- 6 oz unsweetened chocolate ((100% cacao))
- 1 3/4 cups almond milk ((or any non-dairy milk))
- 1 cup (about 12) Medjool dates
Instructions
- 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.
Nutrition
- Calories: 321
- Sugar: 21
- Fat: 19
- Carbohydrates: 34
- Protein: 6
Keywords: chocolate, pudding, easy, vegan, dairy-free
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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!
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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 🙂
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 🙂
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 😀
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
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!
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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!!
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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!
Sorry for sounding thick but what is it you are sprinkling on top? Looks a slightly different colour to chocolate.
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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
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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 😀
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Creamy and rich and easy indeed! Thanks Nadia 🙂
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!!!!
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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!
Looks AMAZING!
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
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I hope they turn out PERFECT for you!!
Can I make these with regular cow milk?? They look so amazing since I’m pregnant. Craving chocolate and have to eat my dates so this is perfect but I don’t have almond milk in the house
Absolutely! Any kind of milk will work 🙂 I hope they hit the chocolate spot perfectly for you!
How many grams of dates do you use in the chocolate pots? I’m having trouble knowing how many to use. Smush them down?
You do want to pack the cup measure if measuring by volume, but 12 medjool dates is approximately 200-225g. And with this one a little less or more won’t mess it up. Hope you love these decadent little pots Frank 🙂
hi therre!
Peta (PetaZWEI) has shared your video on facebook – and the chocolate pots look amaaaazing!
as I am from Europe, I tried to convert the cups and oz to grams and milimeter and I would end with
– 170 g chocolate
– 420 ml almond milk
just wanted to ask if these quantities seem to be correct?
Yep, those conversions are correct! Hope you love it 🙂
Truly one of my FAVORITE recipes with no added sugar and no avocado. So easy to make!! Perfect for a chocolate craving!! Thank you Feasting on Fruit for this GREAT and EASY recipe!!
I am still waiting for your cookbook someday:) Love all your recipes!!
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Dates are incredible right?! I love this one too, definitely a family fave at my house (of chocoholics :D). I am so happy you like it and I’m actually dreaming up a variation on it soon! Hopefully one day on the cookbook, and thanks for your support in the meantime <3
I tried this recipe today and it’s so easy and delicious! Even my family who are used to eating sugar enjoyed it. Thanks so much!
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Woohoo!! I am so happy it was a success Sarah, always a good sign when it’s family approved 🙂 Thanks for the feedback and happy holidays!
Looks sooo good! Waiting for my chocolate bar so I can start making this. Does this stay solid at room temp? Thanks!
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In my FL apartment without AC on that is currently 80 degrees, no it is too soft at room temp. But in normal room temp it will be soft but solid. I prefer the snappy-ness of it chilled though personally 🙂
I made this with cashew milk and poured it in an almond flour tart crust. Absolutely delicious.
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That sounds wonderful! I’ve made it as mini tarts before too, it’s the perfect consistency. I’m so happy you tried it, thanks for the feedback Shannon 🙂
This recipe is amazing! I had some trouble with measurements because in italy we use grams but except for this it came out incredibly smooth and chocolatey. It took me 15 minutes to prepare it and it is a save dessert for a last-minute dinner with some friends. My boyfriend liked it so it’s a huge thumbs up for this recipe. Thanks for sharing it with us❤
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Hi Federica! Sorry about the trouble with the measurements, I have started adding grams to my more recent recipes but haven’t had the time to go back and add them to the older ones. But I am so so happy it cam out delicious and you all enjoyed it 🙂 Thank for the feedback!
This is now my go to recipe when I am craving chocolate pudding. These are sooo delicious and so easy to make. And sweetened with dates! But I am wondering, could I swap the chocolate for cacao butter to make a vanilla version? Would the end result be similar? Just wanted a second opinion before I use the last of my precious cacao butter. Thanks.
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Hi Sarah! I am so happy you are a fan of this one, I love how easy and decadent it is too. So I’ve actually been toying with the idea of a vanilla version with cacao butter myself, but haven’t had time to test it yet. You can certainly try it, I do think it will work. Although cacao butter does cool/harden really fast so I suggest having your milk at room temp so it doesn’t start to harden while mixing. And add some vanilla too, of course 🙂 Good luck!
Hello there! This looks lovely! Would it be possible to use cacao powder in this, even Dutch powdered chocolate, dissolved in the milk, by chance? Just looking to experiment a little. Thank you!
Hi Aeva! You need the cocoa butter fat that is in the unsweetened chocolate to make them set, so cacao powder will not work here unfortunately. Sorry! If you are looking for a lower fat recipe this baked one is similar: https://www.feastingonfruit.com/chocolate-mousse-cake/
Hi! I actually used cacao powder in my recipe and it turned out great. I used 3 Tbsp cacao and 1 Tbsp coconut oil per ounce, for a total of 18 Tbsp and 6 Tbsp coconut oil. I also added a banana and a drop of orange essential oil! It was awesome! Thanks!
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Oh that sounds so good! And yes, coconut oil will help them set the same way as the melted chocolate does 🙂 Thanks for sharing Melissa!
I made this with 1 cup raw cacao powder, 1 cup dates soaked and 1 cup oat milk. Very easy.
I am so happy you liked it Jane, appreciate the feedback!
This is so incredible. It’s like a rich pot de creme, but with no egg yolk, oil, sugar, milk or cream. So rich that I actually get 6 portions from it. My days of ordering dessert at restaurants are long over for a multitude of reasons, but thanks to you I can enjoy desserts at home that are as delicious as any I remember from my restaurant days—and so much healthier and vegan to boot!
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YES!! That’s a perfect description. I am always amazed by how small a portion I need with this one, even as a hardcore chocolate lover. I am happy to be able to inspire and bring more homemade desserts into your life, Ellen 🙂
Hi! Is there something I could substitute for the dates? This looks so yummy!
Thanks!
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You could try another dried fruit like prunes or figs or apricots, but any of those will have a much more pronounced fruity flavor. Other sweeteners won’t work here since they won’t add the same thickness as the fruit. Hope that helps!
Thank you Natalie for the quick reply! I will try prunes since I have those in the pantry! 😁
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Do you have a carb, fat etc count?
Just added it to the bottom of the recipe card!
Hi,
I just came across your recipe and it looks amazing! Can I use semi-sweet chocolate chips (Nestle) for the chocolate?
Thanks,
Sure, semi-sweet will work it will just make them a bit sweeter 🙂
Hi Natalie, could I use cocoa powder instead of melting a bar of chocolate? If yes, please advise the quantity
The melted chocolate re-hardening in the fridge is what makes them set without cooking, so you need the real deal chocolate here cocoa powder won’t work. Sorry!
Super delicious! I read the suggestion above and added a spoonful of peanut butter…the whole family loved it!
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I am so happy they are a hit, Sarah! Mmmm yes I love the peanut butter idea too, I need to make a PB variation soon😋
I loved ir! After being a vegan for over 12 years, chocolate desserts are my most missed and hardest to find. This is great! So creamy, and I love that I am not getting a ton of fat from coconut milk or a ton of processed sugar. WIN WIN ! Thank you.
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I am so happy you liked these little chocolatey treats, Nicole! One of my faves too❤️🍫
Mine did not set. It tasted amazing and I called it a mousse. I’m guessing I did not pack and use enough dates. Any ideas?
Hmm definitely could be caused by too little dates, did you measure by cup or by number? Also did you use unsweetened 100% cacao chocolate? You could also measure the dates by weight if you want to be really precise, it should be about 200g. Hope that helps!
I made this today. It’s smooth but a bit grainy in texture. Is that how it’s suppose to be or should it be lamooth like pudding? Not sure if I did something wrong. It taste great, but the texture is more grainy smooth than creamy smooth. Maybe I didn’t blend long enough?
Hmm what kind of blender are you using? It should definitely be very smooth!
Can you use chocolate almond milk and omit the additional chocolate?
That won’t work unfortunately, it’s the re-hardening of the melted chocolate that makes them thicken and set so that is a very necessary ingredient.
I’m thinking of freezing this in molds to make fudgesicles.
Also would be great parfait with your favorite cookies and some fruit. Can’t wait to make this!
Oh I love the fudgesicle idea! It’s super rich and creamy, I bet it will be delicious😋 And yes, definitely yummy layered with berries and whipped cream (that’s my favorite way to eat it!)
Hit the sweet chocolate spot! So good! So easy! Healthy too! Thank you! Made my own almond milk by soaking some raw almonds because I didn’t have any. So creamy and smooth. 3 ingredients! Wow! Always looking for yummy fun processed sweetener free foods I can make for my husband since his diagnosis with Leukemia and this is a keeper.
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I am so happy you guys both liked this one!! Mmmm I bet it was extra delish with homemade milk, but can’t beat this one for simplicity even still. Much appreciate the feedback Audra, and happy sunday❤️
Made twice in 2 weeks! Firstly made for a vegan dinner friends. This made enough for 6 of us served in ramekins. As I had some frozen raspberries in the freezer I warmed those through, added a bit of agave syrup and strained the couli to put in the ramekins before filling with the mousse. Three fresh raspberries went on top and it went down a storm. BTW only had 70% cocoa chocolate but still delicious. Second time stuck to recipe and just as good.
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I am so happy you like the recipe and OMG your raspberry on the bottom version sounds amazing!! I have to try that, especially next time I make it for guests. Thank you for the feedback and the inspiration❤️
Oh my goodness…. soooooooo good! I have been looking for the dates to make this for about a year, and my Kroger just started carrying them! So happy. Thanks for a great recipe!
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YAY!! I am so so happy you liked it April🤗 I love Kroger, glad they finally got on board with dates too!
I don’t have solid cocoa bar . Would Unsweetened cocoa powder work?
It will not work for this one, you need the cocoa butter that is in chocolate to make it set. Sorry!
So, I usually buy a super market brand if vegan chocolate pots, but they sold out today (not much in stock at all tbf with recent shenanigans) anyway I quickly googled Vegan chocolate pots, and smiled, as I still had in-date dates, always have Vegan chocolate in, and nut milk too. Just made them, my husband came down, licked the bowl clean and turned around like a child, his face covered 😂 I think they may have hit the spot 😂.. Thank you!!
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Hahaha I love the imagery to go with, but I am soooooo happy you guys loved these!! Sometimes being forced to DIY because of the quarantine craziness turns out okay😊 Thanks for the feedback Jude, and happy Monday!
Indeed! We are indeed learning to not be lazy or take things for granted, they are our after dinner treat. ♥️ Won’t be ‘cheating’ again, they’re so simple but soooo much better!! Happy Monday, stay safe x
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Hello, how long will leftovers last in the fridge? TIA 🙂
These keep quite well, 4-5 days easy if you seal them up well!
I realize I am weird and probably totally unrelatable, but I don’t like chocolate and won’t eat it. From reading the comments, it sounds like you have to include the chocolate to encourage the pudding to set. Do you have any other ideas? If I just used the almond milk and dates would it turn into more of a smoothie rather than a pudding? How can I make a pudding without adding chocolate? Your dessert concept sounds delicious. I just need to figure out how to use ingredients I will eat! Thanks for your culinary wizardry!!!
You definitely do need the chocolate for this one, that is the only fat source so the only think that makes it thicken/set. Here is my favorite vanilla pudding recipe: https://nataliejo.co/roasted-peach-pudding-jars/
This is probably a silly question . . . but, do you boil your dates first and how do you de-pit them?
Nope, I don’t boil them. If they are REALLY hard I will soak them sometimes, but usually not required if you get good dates. And to pit them you literally just tear them in half and remove the hard pit in the middle. Or you can buy them already pitted 🙂
Natalie: there are only a handful of recipes I make again and again, and this is definitely one of them. It’s the perfect rich and decadent treat to satisfy an occasional chocolate craving, and it’s also a very nice way to WOW guests. I make it the lazy way though, so I have one less thing to wash.. I don’t melt the chocolate — I let the VitaMix do all the work. 🙂 Cheers!!
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You are a genius, why haven’t I been making it that way!?! Okay so so smart, I truly appreciate you for sharing that little hack🙌 And so happy you love and come back to this one too, thanks Lori!
Have you tried freezing these to make them last longer (assuming you don’t gobble them down immediately)? Would it change the texture?
I haven’t tried freezing them and I worry it won’t be as creamy after defrosting, but you can certainly try it!