Vegan chocolate and coconut caramel pots

PREPARATION TIME 30 minutes, plus 1 hour chilling COOKING TIME 15 minutes SERVES 4 INGREDIENTS

● 200ml coconut milk ● 2 pitted Medjool dates, roughly chopped ● 1 tsp vanilla bean paste ● 100g vegan dark chocolate, finely chopped ● 250ml carton Oatly Whippable Creamy Oat ● 1 tbsp maple syrup ● Cocoa powder, to dust METHOD

1 Put the coconut milk, dates and vanilla in a blender and whizz until smooth. Tip into a small pan and bring to the boil. Simmer, stirring regularly, for 10 minutes until thick and reduced by half. Divide between 4 small glasses and set aside to cool, then cover and chill for at least 1 hour.

2 When the coconut caramel has chilled, put the chocolate in a medium mixing bowl. In a small pan, heat 100ml whippable creamy oat and the maple syrup to just before boiling. Take off the heat and pour over the chocolate in the bowl. Leave to melt for 1 minute, then stir until smooth.

3 Put the remaining 150ml whippable creamy oat in another mixing bowl and use electric beaters to whisk to soft peaks. Set aside 2 tbsp to garnish, then fold the rest into the melted chocolate. Spoon into the glasses on top of the coconut caramel. Serve with a dollop of the whipped creamy oat and a dusting of cocoa powder. These are best served immediately.