I created this simple recipe for vegan salted caramel & chocolate pots for Mother’s Day. It’s so easy even small children can help make it.
Being a mum is rewarding but demanding. Life changes completely when children arrive, and though I wouldn’t change it for the world, motherhood involves sacrifices and endless effort. Mothers deserve recognition and a little indulgence, which is why Mother’s Day is such a lovely occasion.
This recipe is quick to prepare and incorporates wholesome ingredients like chia seeds and fibre-rich dates. It keeps sugar relatively low by using 70% dark chocolate and dates while still feeling indulgent. The process is simple enough for children to help with, making it a perfect treat to prepare together.
How to make vegan salted caramel
Vegan salted caramel is easy to make and tastes naturally caramel-like when made from dates. For this version, I blend soaked dates with coconut butter, vanilla, a pinch of salt and a little water until smooth and creamy. Dates provide natural sweetness and are a good source of fibre, polyphenols and various vitamins and minerals.
This date-based caramel complements the chocolate layer perfectly. If you prefer a different flavour, you can adapt the recipe — for example I also made a chocolate-only version with a drop of orange essential oil for someone who preferred less coconut flavour.
Essential oils in cooking
If you choose to use essential oils for flavouring, only use high-quality, food-safe oils from reputable suppliers that test for purity and contaminants. Pure, tested oils are important because lower-quality oils can contain residues or additives that are not suitable for consumption.
I also teach classes about using essential oils as part of a holistic approach to health. Since I began using them responsibly, I’ve found they can be helpful for minor family ailments and for supporting wellbeing alongside sensible lifestyle choices.
This recipe is dedicated to my mum. She’s always been there for me and I hope my children will feel the same way about me when they’re grown.
Pin this recipe: Vegan Salted Caramel & Chocolate Pots
If you follow a gluten-free diet and need support adapting recipes, I offer an online course that covers practical tips for bringing up a child with coeliac disease. I designed it to help others avoid the mistakes I made while learning to manage a gluten-free household.
If you enjoyed this, you might also like another naturally sweetened vegan chocolate pudding I developed, which focuses on low sugar and rich flavour.
Vegan Salted Caramel & Chocolate Pots (Gluten-Free, Low Sugar)
Pin Recipe
4 -6
Vicki Montague – the Free From Fairy
Ingredients
- For the chocolate layer:
- 400 ml coconut milk
- 1 tsp vanilla extract
- 150 g dairy-free dark chocolate (minimum 70% cocoa), broken into small pieces
- 3 tsp ground chia seeds
- For the salted caramel layer:
- 100 g dates
- 100 g boiling water
- 10 g coconut butter
- 1 tsp vanilla extract
- 1/4 tsp sea or rock salt
Instructions
- Make the salted caramel layer by placing the dates into a bowl and covering with the boiling water.
- Leave to soak for around 15 minutes while you make the chocolate layer.
- To make the chocolate pots, gently heat the coconut milk and vanilla extract until almost boiling, then remove from the heat.
- Add the dark chocolate and ground chia seeds, then whisk until the chocolate has melted and the chia is combined.
- Divide the chocolate mixture between 4 or 6 pots, depending on desired portion size, and place in the fridge to set.
- To finish the caramel layer, blitz the soaked dates and water in a small chopper or blender with the coconut butter, vanilla extract and salt until completely smooth.
- Divide the caramel between the chocolate pots, smoothing gently on top of the chocolate.
- Leave in the fridge until ready to serve.
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