Almond dark chocolate pots

Prep Time

15 minutes + 2 hours in fridge.

Prep Notes

Notes: This recipe uses the coconut fat that solidifies in the top half of the can. If you live in a cold climate, this separation should naturally occur. Otherwise (or if you want to be safe, wherever you live), I suggest refrigerating the coconut milk overnight or for 6 hours before making these pots. When plating the chocolate pots, use any kind (or a mix) of small pretty glasses, glass pots, mason jars, or ramekins.

As the pots needs to rest in the fridge for minimum 2 hours start well in advance.

Cooking Time


8 servings in small pots


 2 400 gr cans of full-fat unsweetened coconut milk

10 Tbsp. coconut water from can of coconut milk (reserve remaining coconut water for a smoothie)

150 gr. dark chocolate (72-75 % cacao)

3/4 tsp. vanilla extract

1/2 tsp. almond extract (optional)

1 Tbsp. unrefined cane sugar - Muscovado (or coconut sugar)

1/8 tsp. salt

1/3 cup (56 gr) toasted almonds, finely chopped

Optional additional toppings: cacao nibs + pomegranate seeds


Place both cans of coconut milk in the fridge to chill overnight, or for 6 hours (do not shake the can at any point). Open cans and scoop the top layer of thick cream into a deep mixing bowl. Use a hand mixer to beat on high until you get a soft whipped consistency. Continue beating while slowly incorporating coconut water.

Place a medium heatproof glass mixing bowl over a medium pot with lightly simmering water. (Make sure bottom of bowl does not touch simmering water.) Break dark chocolate bar into small pieces and drop into bowl. Let melt gently, stirring occasionally with a silicone spatula.

Once chocolate is fully melted and smooth, remove from heat and stir a spoonful of whipped coconut cream into melted chocolate. Chocolate will seize up, but keep stirring. Stir in remaining whipped cream, along with vanilla, almond (if using), sugar, and salt, until you get a homogenous mixture the consistency of a thick, pourable sauce or drinking chocolate.Taste and adjust flavoring, if needed. 

Pour into individual pots and chill in the fridge for 2 hours. Top with toasted chopped almonds* and additional toppings, if desired.


Whole Nourishment, Katie Schmidt