Salted Caramel Chocolate Pots

These salted caramel chocolate pots are devilishly difficult to put down. When the sweet and creamy chocolate mixes with the salty date caramel, ehmaaaagawd.

Ingredients

-1 pots+

Metric

Method

1. 1

   Put the dates into a bowl and cover with hot water from the kettle. Leave to soak while you complete the next step.

   
2. 2

   Next start creating the chocolate layer. Break the dark chocolate into small pieces directly into a mixing bowl, then leave to one side. Put the coconut milk into a saucepan over a low-medium heat, bring it to a gentle simmer, then remove the saucepan from the heat and pour the hot coconut milk over the chocolate. Give it a really good stir to combine, then stir in the cocoa powder, maple syrup and vanilla extract until it reaches a smooth consistency. Leave to one side.

   
3. 3

   Working quite quickly, drain the dates and put them into a high-powered blender. Add the coconut milk, vanilla extract, maple syrup and salt, and blend until smooth. Alternatively you can use a hand-held blender.

   
4. 4

   Using a teaspoon, distribute the caramel layer evenly in the bottom of the pots (we use 4 small glasses). Give them a shake to flatten the layer of caramel. Next, again using a teaspoon, distribute the chocolate layer evenly in the pots until all the chocolate is used up or the pots are completely full. Leave to cool at room temperature, then leave the pots to cool in the fridge for at least 2 hours.

   
5. 5

   15 minutes before you’re ready to serve, remove the pots from the fridge and sprinkle some salt and crushed biscuits on top. Wait for the chocolate to soften slightly, then serve.