Chocolate pots

These ooey-gooey chocolate pots are my go-to quick dessert. They are gluten-free, refined sugar-free and easily plant-based so everyone can enjoy them. They are flexible in terms of ingredients and always bring a wow-factor to the table.

Prep time 10 minutes, cooking time 15 minutes,  serves 2


  • 1 medium banana, mushed (can replace with same size avocado, suggest adding more sweetness in this case)
  • 1 egg replacer (or real egg if you aren’t eating a plant-based diet)
  • 2 tbsp cocoa powder
  • 2 tbsp almond flour
  • 1 tbsp olive oil or coconut oil
  • 1 tbsp nut butter (can replace with tahini, suggest adding more sweetness in this case)
  • 2 tbsp maple syrup or honey
  • 1/2 tsp baking powder
  • 1 tsp vanilla essence
  • Dash of cinnamon
  • Option to add a piece of chocolate in the centre of each pot, you can also add chopped dates (this is nice if using tahini instead of nut butter)


  1. Preheat the oven to 180 degrees.
  2. Line your ramekins with cooking spray.
  3. Mix all the ingredients together in a mixing bowl (except the chocolate piece if adding it).
  4. Place the mix evenly into two ramekins – if you are adding a chocolate piece, pour the mix into the ramekin half way, place the chocolate in the middle, and then fill the ramekin covering the piece of chocolate.
  5. Bake in the oven for 15 minutes.
  6. Let is cool for a minute or two and then serve immediately, and carefully!

These are best enjoyed with ice-cream on top, I used a plant-based ice-cream.

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