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This one is an easy sell to the chocoholic in all of us — a rich, mousse-like custard with some nutritional value even, thanks to the nut butter. You’ll be skipping back to the kitchen for round two!

You will need

Serves 4

  • 120 g nut butter (cashew, hazelnut, almond, or peanut)
  • 400 g coconut cream (refrigerated)
  • 240 g maple syrup (or sweetener of choice)
  • 30 g cacao powder
  • 70 g coconut oil, melted
  • Pinch of salt
  • Pinch of vanilla
  • Berries, to garnish
  • Shaved dairy-free chocolate, to garnish

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10 mins to prep

30 mins to cook

  1. Step 1

    Place all ingredients into a high-speed blender and blend until super smooth.

  2. Step 2

    Pour into 4 serving dishes, or an airtight container and set in fridge for at least 30 minutes.

  3. Step 3

    When ready to serve pull out of fridge and allow to sit at room temperature for 10 minutes before serving, just to take the initial chill off.

  4. Step 4

    Place some fresh berries on top of serving glasses and garnish with some shaved chocolate.


Swap out the nut butter for tahini if you’re after a nut-free but equally rich version of this little pot of joy!

Recipe: Amber Wood

Photography: Chris Middleton

Stylist: Deb Kaloper

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