This recipe will make 8-10 pots (approx)
Ingredients
For the pots
140-150g of vegan chocolate. Milk, dark or white.
10 cupcake cases.
The Pudding Filling.
1 pack of silken tofu.
Method for the chocolate pots
1.Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the pan. Break in the chocolate, then allow to melt, stirring occasionally. When the chocolate melts you can add your flavour and a small pinch of sea salt.
2.Thickly layer the chocolate onto the inside of each cupcake liner. You can chill and do a second coating for extra thickness
3.Refrigerate the liners for twenty+ minutes.
4.Carefully pop the chocolate cups out of the liners. If bits break off don't panic! Use a strawberry or mint leaf to hide any flaws
Method for the chocolate filling
While the cases are setting you can prepare the filling.
1.Add the tofu to a food processor with the remaining ingredients and a pinch of sea salt, then blitz for 1 to 2 minutes, or until smooth.
2. Take off lid and make sure everything's combined. Add your flavouring.
3.Divide the mixture between the chocolate pots with a spoon or I find using an icing bag is best.
4.Pop in the fridge for 15 minutes to chill, decorate then serve.
ENJOY
"Going vegan doesn't mean going without".
Vegan Forever!
Pinch of sea salt.
1 tsp of vanilla essence, lemon, orange or peppermint oil or rind, pinch of chilli flakes/powder.
100ml of Agave syrup/maple syrup or even sugar/sweeteners. If using sugar/sweeteners add them in stages until it is sweet enough for you.
125g Cocoa/cacao powder.
Flavour with: Vanilla essence, orange oil/rind, mint oil, pinch of chilli powder, sprinkling of instant coffee or lemon oil/rind.
Pinch of sea salt.
100ml of soya/oat/coconut cream.
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