Recipe • 25 February 2026

Silky Choc Pots

These are delicious ... silky, chocolatey, and luscious.

They may just be the perfect make-ahead dessert; simply blend, chill, top, and devour.

Makes 8

Per Portion:

25 plant points
7g protein
156 kcal

Ingredients

50g (13/40z) pitted dried dates
120g (41/20z) 70% plain chocolate
300g (10oz) silken tofu
1 tbsp maple (or agave) syrup
2 tbsp plant-based milk
pinch of sea salt flakes, plus extra to serve (optional)

To serve

your choice of fresh fruit, such as cherries and strawberries
lemon zest

Method

Before you start: you will need a high-speed blender.

Prep dates. Roughly chop the dates and put them in a heatproof bowl. Pour over enough just-boiled water from a kettle to cover and leave for 10 minutes, until softened. Drain well and tip the dates into a blender.

Melt choccy. Meanwhile, break the chocolate into even-sized chunks, then place in a microwave-safe bowl and microwave in 20-second intervals, stirring each time, until melted and smooth. Set aside briefly.

Start mousse. Add the silken tofu, maple syrup, plant-based milk, and a pinch of salt to the dates in the blender and blend until creamy and silky smooth. Add the melted chocolate and blend again until combined. Pour the mousse into small serving bowls or glasses and chill for 3 hours, or overnight, to set.

Assemble and serve. Top the chocolate pots with your choice of fresh fruit, lemon zest, and an extra pinch of sea salt flakes, if you like, before serving.

Store. If not serving straight away, keep up to 2 days in the fridge or freeze for up to 3 months (without the toppings), stored in individual freezer proof containers.