Vegan chocolate orange pots - this easy dessert is a healthier option that is still rich, indulgent and very satisfying.
It uses silken tofu as a base which is blended with melted chocolate to create a decadent dessert somewhere in between a pudding and a mousse.
I don't often go in for 'healthier' desserts, but occasionally they are worth it, such as with these vegan chocolate orange pots.
Using a base of silken tofu makes them lower in fat and higher in protein; but they still taste rich, chocolatey and delicious.
They are also so incredibly quick and simple to make, just melt some chocolate then stick everything in a blender, blitz until smooth and you are done!
What Do I Need To Make Vegan Chocolate Orange Pots?:
Silken tofu: Silken tofu is the perfect ingredient for creating a silky smooth, creamy texture without adding loads of fat. You can't taste it at all I promise.
You need to use firm silken tofu, NOT regular tofu. It is most commonly the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans. I use Mori-Nu or Clearspring. Make sure you drain off the excess liquid (no need to press it though).
Dark chocolate: I use Lindt 70%. Don't use one that is too dark as most of the sweetness comes from the chocolate and you don't want the chocolate pots to be too bitter.
Cocoa powder: Either cocoa powder or cacao is fine.
Orange extract: This is what provides most of the orange flavour. You could use grated orange zest instead but the texture probably won't be as smooth.
Maple syrup: Just a bit as I find that the chocolate alone doesn't provide quite enough sweetness. You could also use agave.
Orange juice: Just a little otherwise the mousse won't set properly. You can use milk instead if you want.
How To Make Vegan Chocolate Orange Pots:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Melt the chocolate, either in short bursts in the microwave, stirring well in between each one; or in a heat-proof bowl set over a pan of gently simmering water (don't let the base of the bowl touch the water).
Pour the melted chocolate into a blender and add the silken tofu, cocoa powder, maple syrup, orange extract, orange juice and a pinch of salt.
Blend until very smooth, stopping to scrape down the sides as necessary.
Divide the mixture between 4 glasses or bowls and refrigerate until set, about 4 hours.
You can swap the orange extract for vanilla or mint, and the orange juice to milk or strong coffee.
Make sure that you give the chocolate pots time to set. They will need to chill in the fridge for about 4 hours before serving.
They will keep in the fridge for up to 4 days.
More Vegan Dessert Recipes:
- Vegan peanut butter chocolate tart
- Vegan chocolate mousse
- Vegan tiramisu
- Vegan jam crostata
- Vegan Eve's pudding
- Vegan spotted dick
- Vegan chocolate raspberry mousse cake
- Vegan sticky toffee pudding
- Vegan steamed chocolate pudding
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Vegan Chocolate Orange Pots
- 349 g (12 oz) firm silken tofu
- 130 g (4 ½ oz) dark chocolate (70% cocoa solids) finely chopped
- 1 Tablespoon cocoa powder
- 2 Tablespoons maple syrup
- 2 Tablespoons orange juice
- 1 teaspoon orange extract
- pinch salt
- Melt the chocolate, either in short bursts in the microwave, stirring well in between each one; or in a heat-proof bowl set over a pan of gently simmering water (don't let the base of the bowl touch the water).
- Pour the melted chocolate into a blender and add the silken tofu, cocoa powder, maple syrup, orange extract, orange juice and a pinch of salt.
- Blend until very smooth, stopping to scrape down the sides as necessary.
- Taste and add more maple syrup, cocoa powder or orange extract as needed.
- Divide the mixture between 4 glasses or bowls and refrigerate until set, about 4 hours.