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Chocolate and Cherry Layer Pots

Prep Time:

15 minutes plus chilling time

Cook Time:

20 minutes





About the Recipe


Cookie dough layer:

75g pitted medjool dates

100g ground almonds

1tbs cocoa powder

2tbs water

Mousse layer:

50g 70% cocoa solids chocolate

1tbs almond or soya milk

1tbs agave nectar or maple syrup

200g silken tofu

Cherry layer:

200g frozen cherries

1 1/2tbs agave nectar or maple syrup

zest of 1/2 lemon


Cookie dough layer:

Put all the cookie dough ingredients in a food processor and pulse until a soft dough is formed.

Divide the dough between 4 ramekins or glasses and press down to form the base layer of the dessert. Refrigerate while you make the mousse layers.

Mousse layer:

Break the chocolate into small pieces and put in a small saucepan with the soya or almond milk and agave nectar. Heat gently until the chocolate is melted, stirring to combine. Transfer the chocolate mixture to a blender and add the silken tofu. Blend until fully combined and smooth. Pour the mousse mixture on top of the cookie dough layer in the ramekins/glasses and return to the fridge to set for at least 2 hours.

Cherry layer:

While the mousse layer is setting, make the cherry layer.

Put all of the cherry layer ingredients in to a small saucepan and cook over a medium heat for approximately 20 minutes, until the cherries are soft and starting to fall apart. Remove from the heat and allow to cool completely, the mixture should thicken slightly as it cools.

Once fully cooled, divide between the four ramekins/glasses to form the final layer of the dessert. Enjoy!

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