Tofu Chocolate Pots


Course Dessert
Keyword dessert, valentines, vegan chocolate
Prep Time 10 minutes
Chill time 15 minutes
Servings 6


  • 200 g dairy-free dark chocolate at least 75% cocoa solids
  • 700 g silken tofu must be silken
  • 160 g date syrup
  • 1 lime zest of
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon cointreau optional
  • 1 large pinch of sea salt


  • crushed nuts of choice not for nut free
  • dark chocolate shavings
  • crushed vegan biscuits not for gluten free
  • nut brittle not for nut free


  • 100 g nuts of choice pecans are good mmmm
  • 50 g caster sugar


  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 water. Break in the chocolate, then allow to melt, stirring occasionally.
  2. Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl.
  3. Add the tofu to a food processor with the remaining ingredients and 1 good pinch of sea salt, then blitz for 1 to 2 minutes, or until smooth.
  4. Add the melted chocolate and pulse until silky and combined.
  5. Divide the mixture between 6 ramekins, espresso cups or glasses and then chill for at least 15 minutes. 

  6. Have fun decorating with crushed nuts, biscuits, chocolate shavings or nut brittle.
  7. Serve and enjoy!


  1. To make the brittle topping, place the caster sugar and a splash of water in a non-stick frying pan on a medium heat. Shake flat and don’t stir it, just swirl the pan occasionally until dissolved and lightly golden.

  2. Add the nuts and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of oiled greaseproof paper to set.

  3. Once cool, break up and put in a bag, then use a rolling pin to smash up.  

  4. Decorate the chocolate pots and then keep the rest in the fridge for sprinkling over ice-cream.