West Berkshire Lifestyle Nov - Dec 2022

VEGAN CHOCOLATE &
COCONUT CARAMEL POTS
Preparation time: 30 minutes + chilling
Cooking time: 15 minutes
Makes: 4
INGREDIENTS
200ml pouch coconut milk
2 pitted medjool dates, roughly chopped
1 tsp vanilla bean paste
100g vegan dark chocolate (such as Raw
Halo Dark 85%), finely chopped
250ml pack Oatly Whippable Creamy Oat
1 tbsp maple syrup
Raw vegan cacao powder, for dusting
METHOD
Put the coconut milk, dates and vanilla
in a blender and whizz until smooth. Tip
into a small pan and bring to the boil.
Simmer vigorously, stirring regularly for
10 minutes until thick and reduced by
half. Divide between 4 small glasses and
set aside to cool, then cover and chill for
at least 1 hour.
When the coconut caramel has chilled,
put the chocolate in a medium mixing
bowl. In a small pan, heat 100ml
whippable creamy oat and the maple
syrup to just before boiling. Take off the
heat and pour over the chocolate in the
bowl. Leave to melt for 1 minute, then stir
until smooth.
Put the remaining 150ml whippable
creamy oat in another mixing bowl and
use electric beaters to whisk to soft
peaks. Set aside 2 tbsp to garnish, then
fold the rest into the melted chocolate.
Spoon into the glasses on top of the
coconut caramel. Serve with a dollop
of the whipped creamy oat and a
dusting of cacao. These are best served
immediately, but can be covered and
chilled for up to 30 minutes.
COOK’S TIP
Make a double batch of the
caramel, then cover and store
in the fridge for up to 3 days.
It’s particularly delicious
spooned over baked apples.
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