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VEGAN 6 ingredient salted caramel & Biscoff pudding pot / dark chocolate, coconut and raspberry pot

Remember that dark chocolate and coconut tart I made? These pudding pots are basically the tart filling, sans pastry. Mum loved the dark chocolate and coconut ones so I made a few of those, but I wanted to get creative and try something different, too. Hence, salted caramel and Biscoff pudding pots. I cannot stress how easy these are and... you only need 6 ingredients (7 including the pinch of salt). They're so cute and they remind me of those Rolo yoghurts I used to have as a kid lol

If you want to make the dark chocolate, coconut and raspberry pudding pots - replace the salted caramel chocolate with dark chocolate, and add 1tsp coconut essence. Top with icing sugar, mint leaves and fresh raspberries.



  • 300ml full fat coconut milk (tinned)

  • 300g vegan salted caramel chocolate (I get mine from Tesco)

  • 1 tsp vanilla paste

  • Pinch of salt

  • 2 tbsp maple syrup


  • 1/4 jar smooth Biscoff spread

  • 5-6 crushed Biscoff biscuits


  1. Gently heat your coconut milk in a saucepan on a low heat until it starts to steam.

  2. Break up your chocolate into a large heatproof bowl. Pour the warm coconut milk over the top and leave it for about 3 minutes. Then, mix together until silky smooth.

  3. Add the maple syrup, vanilla and salt and mix together.

  4. Pour into your glasses and pop into the fridge for about 3 hours.

To assemble:

  1. Melt your Biscoff spread in the microwave for about 1 minute. Leave it to cool for about 5 minutes.

  2. Pour the melted Biscoff on top. Pop back in the fridge for at least one hour,

  3. Just before serving, crumble over some crushed Biscoff biscuits and decorate with a whole Biscoff.

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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