Guilt-free, rich, chocolate pots

These scrummy little pots really sort your choccy craving out a treat! Great as after dinner treat pots as they can be made in advance and chilled. Or perfect for that 3 o'clock chocolate fix that is often needed.

Super simple to make, these can be made in no time at all. 


  • 2x small 185ml tin cans of coconut milk 
  • 130ml of coconut milk (the stuff you can drink and store in the fridge) or use almond or soya milk
  • 3 tbsp of honey 
  • 2 heaped tbsp of cacao powder 
  • 4 tbsp of Chia seeds 
  • Dried coconut flakes for decoration 


Whizz all the ingredients, except the Chia seeds and coconut flakes, in a blender or food processor until blitzed. Then add your chia seeds, give it a good stir or shake and then pour immediately into small little pots. Shot glasses are good and you'll get plenty to last you a few days or great for a party. Or for something more substantial, pour into espresso cups, champagne glasses or ramekins, where you should get about 4-6 servings. Leave to chill for at least 2-3 hours or overnight to allow the Chia seeds to swell up and make the chocolate more mousse like in texture.