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Chocolate Orange Pots Recipe



  • 350g silken tofu
  • 100g good-quality plain dark chocolate (70% cocoa solids), broken into pieces
  • 2tbsp agave nectar (or 3tbsp maple syrup)
  • 1tsp orange extract
  • pinch of sea salt flakes
  • orange rind strips, to decorate

Toasted hazelnut and cacao nib crumb

  • 50g toasted hazelnuts
  • 1tbsp cacao nibs
  • pinch of sea salt flakes


Add the tofu to a food processor and blend until smooth.

Place the chocolate in a bowl set over a saucepan of lightly simmering water and melt gently, stirring, until completely smooth.

Remove the bowl from the heat and leave the chocolate for 5 minutes to cool slightly, then transfer to the food processor along with the agave nectar, orange extract and salt. Blend for 5–7 minutes until smooth, scraping down the sides with a spatula from time to time.

Pour the mixture into 4 ramekins or small glasses. Refrigerate for 2–3 hours.

To make the crumb, place the toasted hazelnuts, cacao nibs and salt in a small blender or food processor and pulse together to form a coarse crumb-like texture.

Sprinkle the crumb over the pots and decorate with a few strips of orange rind just before serving.

Recipe courtesy of Cook Share Eat Vegan by Áine Carlin, published by Mitchell Beazley. Photographs by Danielle Wood


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