Who doesn’t love a chocolate pot.
Just the right side of chewy but still a bit gooey these little pots are so easy to make and if you have made any of my recipes before now you probably have all the ingredients in your store cupboard already.
Portion size is everything here, these are quite intensely chocolatey pots, so a little goes a long way. If you are serving at a dinner party and it’s your 20% then this recipe will make two generous portions. Or you could make these up mid week but in which case then they make 4 little morsels…just think about the size of puddings on retreats…just a couple of mouthfuls.
If you don’t like cinnamon then skip it or add ground cardamom, the zest of an orange or get creative in your own way to suit your taste.
- 4 tbsp Ground Almond
- 2 tbsp Organic Cocoa Powder
- 1 egg
- 3 tbsp Coconut Milk
- 1 tsbp Vanilla Extract
- 1/2 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1 Tbps Maple Syrup
- Coconut oil, melted, to grease dishes
Preheat oven to 160°.
- Place all ingredients, except for coconut oil, in a bowl and whisk to combine until there are no lumps or clumps and the mixture is light and bubbly.
- Use the coconut oil to lightly grease 2 or four, small ovenproof bowls. Spoon mixture equally into each bowl.
- Place in oven and cook for 15 minutes or until a skewer inserted into the centre comes out clean.
- Serve immediately, with fresh berries and a dollop of natural Greek yoghurt or creme Fraiche.
Conscious Cooking
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