Three ingredient vegan chocolate pots

  • Yield: 4 servings 1x
  • Category: dessert
  • Method: no bake

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

  1. Roughly chop the chocolate into small chunks. Melt in the microwave or using a double boiler.
  2. In a blender, combine the almond milk and dates. Blend on high until smooth.
  3. Add the melted chocolate and blend again until combined.
  4. Pour into small bowls or jars. Refrigerate for at least 4 hours until set.
  5. 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

Comments

  1. Katie says

    January 15, 2023 at 8:42 pm

    So I made this hours ago and put it in the fridge and it still hasn’t set. I’m trying to figure out if I did something wrong.

    Reply

    • Natalie says

      It could just need more time! Assuming you didn’t make any adjustments that’s my best guess, I’ve made this recipe many times, and always sets up nice and thick. How thick was it was for pouring into glasses?

  2. Colette says

    December 24, 2024 at 11:48 am

    Added some espresso powder and a touch of vanilla. Sea salt on top. Perfection. Thank you!

    ★★★★★

    Reply

    • Natalie says

      Fantastic additions, I love it! Enjoy, Colette😋

  3. Amanda says

    February 3, 2026 at 11:16 pm

    If I used cacao powder would that also work?

    Reply

    • Natalie says

      Not for this one unfortunately, the melted chocolate cooling is what makes them thicken and set properly😬

For the rest of this article please go to source link below.

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By Natalie, Feasting on Fruit

Hi there! I’m Natalie, and I am so happy you are here in my little corner of the internet.

I am the writer, photographer, and imagination behind Feasting on Fruit. In other words, I have LOTS of edible ideas – more than I ever have time to make – and I love to share them. Since I can’t pass you a cupcake through the internet (yet), being able to give you an easy, tasty, slightly unconventional recipe is the next best thing. As good as it feels to finally nail a brownie recipe after four tries, nothing makes me happier than seeing one of my recipes recreated in YOUR kitchen. And that’s why I do what I do.

I created this blog out of a love for baking, but over time I have developed an even deeper love for the photography (and now videography!) that comes with it. I really enjoy the challenge and artistic side of it, and food is a wonderfully imperfect subject matter.

A few things I love outside the blog: Glowy summer sunset skies. The forever-a-child feel of tire swinging. Outdoor adventures that involve getting at least a little lost. And my cute but crazy fur ball of an Aussie shepherd, Nolan.

To get to know me better, you can find all my personal posts here.

Food. I was a vegan for many years, and even tried raw veganism for a while. I still love vibrant fresh foods and creating plant based recipes, but I personally no longer follow a vegan diet. For me veganism became too restrictive and isolating, and both my mental and physical health are much more balanced without that label. After moving away from the vegan diet I explored a paleo-ish diet for about a year, but now I focus on just eating the foods that feel good and make me happy (hello ice cream!) More on my current relationship with food here.

The blog. I created this space in college after making the tough decision to not bring my horse and hobby of 9 years with me to school. I found myself with a lot of free time and creative energy, and the internet is always happy to help in the too much free time department. Baking has been a part of my life since as long as I can remember, so I took what I learned from my mom and combined it with a lot of my own experimentation and fails (and hideous newbie photography) to develop my own recipe style. My style has changed a lot since then, and hopefully will continue to evolve as I do.

The recipes. The recipes I share are typically sweet treats with a healthier side…or sometimes just straight up decadent. Every recipe on the blog isvegan at this point. I like to experiment with gluten-free and more recently grain-free baking too. Cooking is not my forte, but there are a few savory recipes sprinkled in from time to time. 

I try to use some form of fruit in every recipe, and I usually succeed. So there are lots of fruit-sweetened recipes to try, and even this favorite little nothing-but-fruit number. Me and my sweet tooth are always seeking new ways to blur the line between dessert and healthy snack. And maybe even breakfast (you’ve eaten pie for breakfast before too, right?)

Thanks for visiting and happy baking ♡

(Source: feastingonfruit.com; July 24, 2017; https://tinyurl.com/3mdcz5jp)
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