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Vegan chocolate salted caramel pot with spoon
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4.5 from 2 votes

Vegan Chocolate Salted Caramel Pots

A delicious vegan chocolate dessert that uses lush salted caramel to take the taste to another level!
Prep Time10 mins
Cook Time30 mins
Chilling time1 hr
Total Time40 mins
Course: Dessert
Cuisine: Vegan
Keyword: chocolate, dessert, vegan dessert
Servings: 6
Calories: 618kcal
Author: Louise-Claire Cayzer


  • Ramekins
  • Saucepan


For the salted caramel sauce

  • 150 g brown sugar
  • 1 tin full fat coconut milk 400ml
  • 1-2 tsp sea salt

To make the Chocolate Pots

  • 18 tsp salted caramel sauce see recipe above - you want around 3 tsp per serving, but you might want to add more- which is totally understandable.
  • 200 g vegan dark chocolate broken into pieces
  • 50 g Coconut oil
  • 300 ml full fat coconut milk ¾ of a tin
  • 1 tsp Sea salt optional
  • Plus 6 ramekins or glasses - glasses are lovely as you can see the chocolate and caramel through them


For the salted caramel sauce

  • Place sugar and coconut milk in a heavy-based saucepan. Stirring or whisking continuously, bring to the boil on a medium heat. Once boiled, turn down the heat.
  • Let the sugar and coconut milk thicken on this low heat, stirring or whisking as much as possible. This may take around 10-15 minutes. It will be ready when it is a caramel consistency. If you want it to be thicker, boil for longer to let more liquid evaporate.
  • Remove from the heat and add the sea salt to taste. 
  • Once it is cooled, it can be stored in an airtight container or jar in the fridge for 4-5 weeks.

To make the chocolate pots

  • Take your ramekins or glasses, and put 3 tsp   of the salted caramel sauce in each. (or more depending on your desire to eat caramel sauce)Put in fridge while you are making the chocolate mixture.
  • Place a heat proof bowl over water that has just boiled, and add the chocolate and coconut oil. Allow them to melt, but do not let the water below boil.
  • Once the chocolate and coconut oil has totally melted, take them off the heat.
  • Add the coconut milk slowly, whisking all the time. Keep whisking until you have a creamy, smooth and shiny chocolate sauce.
  • Take the ramekins or glasses out the fridge. Carefully spoon the chocolate mixture on top of the caramel sauce, dividing it between the 6 ramekins.
  • Leave to set in the fridge for a couple of hours, or until firm.
  • Garnish by sprinkling sea salt on top of each dessert.


Calories: 618kcal | Carbohydrates: 45g | Protein: 5g | Fat: 49g | Saturated Fat: 39g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 805mg | Potassium: 557mg | Fiber: 5g | Sugar: 34g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 7mg