Vegan Chocolate Pots with Raspberries

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Cashews – You’ll need raw cashews (soaked in water for at least 4 hours or overnight).
• Coconut Milk - Use light canned coconut milk.
• Raspberries – Use either fresh or frozen raspberries.
• Maple Syrup – Use a light colored maple syrup with a mild flavor.
• Chocolate – You’ll need bittersweet chocolate (at least 70%), finely chopped.

How to Make Vegan Chocolate Pots :

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

While some chocolate pot recipes call for careful cooking in a water bath in the oven, that’s not the case here.  Since there are no eggs in this recipe there’s no need to cook the custard.  Instead I’ve used the magic of cashews and a good spin in the blender to create the silky, rich and somewhat whipped texture that eggs provide in a traditional chocolate pot recipe.  Once blended, just pour into cups and chill until ready to serve.

1. You’ll start by soaking your cashews in water for at least 4 hours or overnight before starting.
2. When you’re ready to make the chocolate pots you’ll bring the coconut milk, raspberries and maple syrup to a simmer over medium-low heat in a small saucepan, then cover the pan and let the mixture steep for 10-15 minutes.
3. Next you’ll strain the mixture and add it along with the drained cashews and chopped chocolate in the blender and blend on high until smooth and silky.
4. Pour the chocolate mixture into small glass or ceramic bowls and chill until set and you’re ready to serve!

Garnish with a sprinkle or fresh or freeze-dried raspberries, or a few shavings of chocolate if you’d like and you are a just a spoonful away from creamy dark chocolate bliss.