Vegan Chocolate Almond Spoon Dessert

You know those nights when you want chocolate… but not a whole cake, not cookies, not brownies—just something rich and spoonable that feels a little dramatic?

This is that dessert.

Vegan Chocolate Almond Spoon Dessert is smooth, creamy, deeply chocolatey, and loaded with nutty almond goodness. It’s somewhere between pudding, mousse, and “I deserve this.” No baking. No complicated steps. Just mix, chill, grab a spoon, and pretend you’re at a fancy restaurant.

Except you’re probably in pajamas. Which honestly makes it better.

Why This Recipe Is Awesome

First: it’s ridiculously creamy without dairy. Almond butter and coconut cream do all the heavy lifting.

Second: it comes together fast. We’re talking 10 minutes of actual effort, max. The fridge does the rest.

Third: it’s perfectly portioned for individual servings. Little jars. Cute glasses. Tiny bowls. Suddenly you’re classy.

Also, the flavor combo is unbeatable. Chocolate + almond = timeless. Add a pinch of salt and it’s game over.

Ingredients You’ll Need

Simple pantry staples. Nothing intimidating.

• Full-fat coconut milk (1 can, chilled overnight) – Use the thick cream part.
• Almond butter (½ cup) – Smooth and creamy works best.
• Dark chocolate (150 g / ~5 oz, melted, vegan) – 60–70% cocoa is ideal.
• Cocoa powder (1 tbsp) – Extra depth.
• Maple syrup (2–3 tbsp) – Adjust to taste.
• Vanilla extract (1 tsp) – Always.
• Pinch of sea salt – Trust me.
• Splash of almond milk (if needed) – For smoothing texture.

Optional toppings:

• Toasted sliced almonds
• Chocolate shavings
• Coconut whipped cream
• Flaky sea salt
• Fresh berries

Step-by-Step Instructions

1. Chill the coconut milk.
   Refrigerate overnight so the cream separates. Scoop only the thick part into a mixing bowl.
2. Melt the chocolate.
   Gently melt dark chocolate in a microwave (short bursts) or over a double boiler. Let it cool slightly.
3. Whip the base.
   Beat the coconut cream until smooth and fluffy. It should resemble soft whipped cream.
4. Add almond butter.
   Mix in almond butter, cocoa powder, maple syrup, vanilla, and salt. Blend until fully combined.
5. Fold in melted chocolate.
   Pour it in slowly and mix until silky. If it feels too thick, add a splash of almond milk.
6. Spoon and chill.
   Divide into small serving glasses and refrigerate for at least 1 hour.
7. Top and serve.
   Add toasted almonds or a sprinkle of flaky salt right before serving.

Common Mistakes to Avoid

• Using light coconut milk.
  It won’t thicken properly. Full-fat only.
• Adding hot chocolate directly.
  Let it cool slightly so it doesn’t melt the cream.
• Skipping the salt.
  That tiny pinch balances the sweetness beautifully.
• Over-sweetening.
  Start small with maple syrup and adjust.
• Not chilling long enough.
  It firms up as it chills. Patience pays off.

Alternatives & Substitutions

Want to tweak it? Let’s go.

• Nut-free option?
  Swap almond butter for sunflower seed butter.
• Extra chocolate lover?
  Increase cocoa powder slightly or add mini chocolate chips.
• Less coconut flavor?
  Use half coconut cream and half thick oat-based cream.
• Add espresso powder.
  A tiny pinch deepens the chocolate flavor without tasting like coffee.
• Make it layered.
  Add crushed vegan cookies at the bottom for a little crunch surprise.

IMO, toasted almonds on top are non-negotiable. Soft + crunchy = texture perfection.

FAQ (Frequently Asked Questions)

Is this more like mousse or pudding?
Somewhere in between. Creamy like mousse, slightly denser like pudding.

Does it taste very coconut-y?
Mildly. The chocolate and almond dominate.

How long does it last?
3–4 days in the fridge in an airtight container.

Can I freeze it?
Yes! It turns into a rich frozen chocolate treat. Let it soften slightly before eating.

Can I use peanut butter instead?
Absolutely. It becomes a chocolate peanut spoon dessert. Also amazing.

Is it very sweet?
It’s balanced. Adjust maple syrup to your preference.

Can I pipe it into fancy glasses?
Yes. And honestly, you should. It looks impressive with zero extra effort.

Final Thoughts

Vegan Chocolate Almond Spoon Dessert is proof that you don’t need an oven—or a complicated recipe—to make something indulgent.

It’s rich, smooth, chocolatey, and deeply satisfying. Perfect for dinner parties, date nights, or solo “treat yourself” evenings.

Make it once and you’ll start keeping coconut milk in your fridge just in case. Consider this your official excuse to always have chocolate on hand.

Now grab a spoon and enjoy your silky masterpiece. You’ve earned it.