Steamed Vegan Chocolate Pots

A fabulous vegan dessert that is very easy to make. These little pots are bursting with delicious chocolate sauce. By using olive oil in the mixture it gives a lovely smooth batter that is light and airy when cooked. This is a dessert for vegans and non-vegans alike and they are best served warm with lashings of sauce. 

vegan chocolate pudding

Serves: 6 people

Ingredients

Dry

  • 75g plain flour
  • 75g soft brown sugar
  • 30g cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon of salt

Wet

  • 125ml oat milk
  • 60ml extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar

For the sauce

  • 220ml Elmlea single plant cream
  • 80g dark chocolate chips
  • A couple of squares of melted dark chocolate to drizzle (optional)

You also need 6 large glass or ceramic ramekins

  1. Firstly ensure your steam cavity is filled with fresh water, is clean and ready to go. For this recipe you need the wire rack only.
  2. Grease the ramekins with a little vegan butter/spread
  3. Thoroughly mix all of the dry ingredients in one bowl.
  4. Whisk all of the wet ingredients together
  5. Add the wet to the dry and mix well
  6. Weigh 50g to 60g of the mixture into each ramekin (don’t be tempted to add more or they will spill over during cooking)
  7. Place the ramekins onto the wire rack in the steam cavity and cook at full 100° steam for:
    1. 10 minutes built-in steam cavity
    2. 8 minutes Nexus steam
  8. While the chocolate cooks make the sauce
  9. Add the cream to a saucepan and heat gently until fairly hot but not simmering or boiling. Turn off the heat and add the chocolate chips. Mix until you have a very smooth sauce.
  10. Once the chocolate pots are cooked remove them carefully from the oven.
  11. Make a hole in the centre of the chocolate pot and fill it with the sauce and then cover the top with the sauce. Repeat for each one
  12. Lastly use the melted dark chocolate to make a swirl effect or pattern on the top of each pot
  13. Serve warm

Cooks notes

  • The cooking time in the steam oven may vary slightly by one or two minutes depending on if you have a Nexus steam oven or a standard built-in steam oven.
  • Easily double the recipe and cook 12. The beauty of steam cooking is that you do not need to double the cooking time!
  • These would also work in a small metal ramekin or dariole mould, reduce the cooking time by 1 minute
  • For extra indulgence serve with extra whipped or single elmlea vegan cream.

 

This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.

Recipes Tags
STEAM COOKING