Vegan chocolate pots
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Vegan chocolate pots
With lime, vanilla, rum & chilli
With lime, vanilla, rum & chilli
Serves 6
Cooks In10 minutes plus chilling
DifficultySuper easy
Nutrition per serving
Calories 361 18%
Fat 20g 29%
Saturates 10.9g 55%
Sugars 25.6g 28%
Salt 0.3g 5%
Protein 12.3g 25%
Carbs 30.6g 12%
Fibre 4.1g -
Of an adult's reference intake
Ingredients
- 200 g dairy-free dark chocolate (at least 75% cocoa solids)
- 700 g silken tofu
- 160 g maple syrup
- 1 lime , zest of
- 1 tablespoon vanilla bean paste
- 1 tablespoon dark rum
- 1 large pinch of dried chilli flakes
- 1 large pinch of sea salt
Recipe From
Foodtube
By Jamie Oliver
Method
- Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally.
- Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl.
- Add the tofu to a food processor with the remaining ingredients and 1 good pinch of sea salt, then blitz for 1 to 2 minutes, or until smooth.
- Add the melted chocolate and pulse until silky and combined.
- Divide the mixture between little bowls (to make it extra special, I like to use a mixture of espresso cups and cute little glasses).
- Pop in the fridge for 15 minutes to chill, then serve.
Tips
Try serving your chocolate pots with shavings of dairy-free dark chocolate, or bash up your favourite crunchy biscuits or nuts and sprinkle them on top.
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