Author Notes
These chocolate pots taste decadent, but only take a couple of minutes to make. Tofu, chocolate, chilli and hazelnuts combine to make a tasty treat. —Laura Hemmington
Ingredients
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300 grams
Silken Tofu, drained
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50 grams
Dark Vegan Chocolate
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1 teaspoon
Coconut Oil (optional)
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1 teaspoon
Cinnamon
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1/2 teaspoon
Dried Chilli Flakes (or cayenne)
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1/4 teaspoon
Good Salt
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30 grams
Hazelnuts
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Handful of Fresh Raspberries (optional)
Directions
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Melt the chocolate and coconut oil, if using, in a bain-marie on the hob. The coconut oil adds a little more creaminess and helps the mixture set a little better, but is not essential.
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While this is melting, roughly chop the hazelnuts or blitz them briefly in a food processor and toast the pieces in a dry pan for a couple of minutes.
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Put the tofu, chocolate, cinnamon, chilli flakes and salt into the food processor and blitz until completely combined, light and silky.
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To assemble, pour into small glasses, jars or cups and decorate with the hazelnuts.
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If using the raspberries: I like to add some to the mixture itself, and add a few for decoration.
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Chill the pots in the fridge for at least 30 minutes before eating.
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http://www.thewholeingredient.com/2016/04/26/vegan-chocolate-chilli-pots/
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