Vegan Cacao Pots – Recipe

I had a hilarious conversation with my sister this week on the correct terminology for no sugar chocolate. Is chocolate really chocolate if it doesn’t include refined sugar and if not what then do you call it? Cacao bars? Her argument was (and I don’t disagree) that categorically Chocolate contains dairy and sugar hence why it has been called Chocolate for 100s of years.

My point was anything that contained raw cacao technically could be defined as chocolate or at least a “raw” chocolate.

This discussion opens up a much wider conversation between the pros and cons of this vegan, non dairy, no sugar, no animal product craze and just the “everything in moderation, including moderation” mantra. I agree with both and intend on enjoying both sides of the spectrum as they both provide delicious things I love to eat. However, animal products have been proven not to be especially good for you.

I am currently reading the book “How not to Die” written by Dr Michael Greger, who is an America physician, author and public speaker who champions the whole food plant based diet. He writes about the connections between diet and disease and the results are extraordinary. It’s a New York Times best seller and I highly recommend.

Back to vegan no chocolate and in homage to my sister as you can see, I have labelled this recipe as my “Vegan Cacao Pots” which are no dairy and no refined sugar.

May I also remind all you FFThoughters I am continuing my battle with a non dairy and no sugar September so please excuse me if you have seen this recipe a million tones before. I think it’s a winner…. do try it!

Ingredients: (Serves 2 large or 4 small)

1 Bananas

8 – 12 dates

Almond milk

Almond butter

Organic raw cacao powder

Desiccated coconut (optional)


1. Cut banana up into small chunks and place in blender/nutrition bullet

2. Then add a handful of dates

3. A splash of almond milk and blitz

4. Add a table spoon of almond butter and blitz again

5. Then add a tablespoon of cacao powder and blitz blend to smooth

8. Taste and see if it needs more sweet (dates) or more cacao.

9. Once smooth, spoon into little pots or ramekins and refrigerate for 3 hours (or overnight) e Voila!

10. I then added a sprinkling of desiccated coconut for texture

They should end up being the consistency between a chocolate mousse and a chocolate tart.

I have also frozen the remains to make an ice cream which really works!


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