Mega Rich Espresso Pots

Super simple
Super simple
Super simple
Super simple
0:25 m

These delicious little beauties formed part of the festive range we developed with Alpro this year. From mouthwatering mains to decadent desserts, we explored just how versatile Alpro products can be, and this was by far one of our favourite creations. Super rich and chocolatey with a little hint of coffee for a winter boost, this is a magnificent vegan dessert that we'll be making all the way through the winter.

Start cooking ➞




For the espresso pots

<item-todo-done>100ml Alpro almond milk<item-todo-done><item-todo-done>½ tsp apple cider vinegar<item-todo-done><item-todo-done>200g plain flour<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done>4 tbsp cocoa powder<item-todo-done><item-todo-done>300g soft brown sugar<item-todo-done><item-todo-done>1 shot espresso<item-todo-done><item-todo-done>100ml plant-based butter melted - or melted coconut oil<item-todo-done><item-todo-done>4 pieces of plant-based dark chocolate<item-todo-done>

For the cream

<item-todo-done>2 tbsp icing sugar<item-todo-done><item-todo-done>200ml Alpro single soya cream<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done>

Before you start

Preheat oven to 180°C | 4 large or 6 small lined ramekins | Large mixing bowl | Small mixing bowl

Make the buttermilk

  • In a small bowl, mix together the almond milk and apple cider vinegar until smooth
  • Leave to one side for at least 30 minutes to thicken

Once the buttermilk has thickened, make the batter** **

  • In a large mixing bowl, stir together the flour, baking powder, cacao powder and brown sugar until there are no lumps
  • Add the espresso shot, melted plant-based butter and buttermilk, mix again until a smooth batter forms

Assemble the pots

  • Divide the batter equally between 4-6 ramekins
  • Push 1 piece of dark chocolate into the middle of each pot and ensure the batter covers the top back up
  • Cook the pots for 20-25 minutes until cooked on the outside but gooey in the middle

Whip the cream

  • Place the cream into a large bowl and whip until thick and stiff peaks form
  • Once thick, mix through the icing sugar and vanilla extract until smooth

Time to serve

  • Once the pots have been cooked, remove from the oven and spoon a dollop of the whipped cream on top of each
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