VEGAN SALTED DARK CHOCOLATE & CHILLI POTS

17.06.2020

 

After dinner, a square (or more) of dark chocolate is always a welcomed treat. However, if the occasion calls for something more, then these little chocolate pots will do the trick! Even if there's no particular occasion, these delightful pots are still a great dessert. Since they're so simple to make, only taking a matter of minutes to prepare, they're just as much at home being part of a weeknight dinner as they are a dinner party. They are deliciously rich, yet nowhere near sickly thanks to the heat from the chilli flakes. The infused spices aren't overpowering either because of the sweetness of the chocolate and maple syrup. Chocolate and chilli are a perfectly balanced combo.

 

We created this recipe using Cadbury's Bourneville chocolate. It's not by any means the best dark chocolate on the market, but it's easy enough to get your hands on and it's relatively cheap. It's definitely on the sweeter side of the dark chocolate spectrum, but we actually quite like that for this dessert. Bourneville's sweetness pairs really nicely with the chilli's heat. However, if you'd prefer to go darker then try using stronger chocolate. I love super dark chocolate, so next time we make this I'm going to experiment with something closer to 85% cocoa mass.

 

You're probably wondering how on earth half an avocado has made its way into the ingredients list, well it's not a mistake. It's essentially used to create the perfect creamy texture. You can't even taste it at all, promise! Its flavour is totally masked by the sweetness of the chocolate and maple syrup. It's the avocado's creaminess and healthy fats we're after; they're what makes the chocolate pots so smooth and indulgent!

 

Another thing that may look odd about this recipe is the 1-2 hour cooking time. In reality, this is just the time it takes to set in the fridge. It only takes a matter of minutes to prepare; barely 5 minutes to melt the chocolate and mix it all together.

 

 

 

VEGAN SALTED DARK CHOCOLATE & CHILLI POTS

author: lovely jubley

 

 

  COOKING TIME:  5 minutes + 1-2 hours to set  /  SERVING SIZE: 2

 

INGREDIENTS

  • 100g of dark chocolate

  • 1/2 a medium avocado

  • 1 tbsp maple syrup

  • 1/4 tbsp almond milk

  • 1/4 tsp salt

  • 1/4 tsp dried chilli flakesG

  • pinch of salt to sprinkle on the top

 

METHOD

  1. Melt the chocolate in a bowl over hot water. Once melted, leave to one side. Scrape the flesh of the avocado into a blender and add the melted chocolate, maple syrup, almond milk, salt, and chilli flakes. Blend until a smooth.

  2. Spoon the chocolate mixture into glass pots and smooth the top using the back of a spoon. Place the ramekins in the fridge to set. They should be ready to eat within a few hours.

If you gave this a go, we'd love to know how you got on! Write a comment, like, or share this recipe with your friends.

 

 

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Photograph of Freya and Charlie, the blog authors.

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