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
Gently heat your coconut milk in a saucepan on a low heat until it starts to steam.
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.
Add the maple syrup, vanilla and salt and mix together.
Pour into your glasses and pop into the fridge for about 3 hours.
Melt your Biscoff spread in the microwave for about 1 minute. Leave it to cool for about 5 minutes.
Pour the melted Biscoff on top. Pop back in the fridge for at least one hour,
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!