Chocolate Chilli Pots
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Chocolate Chilli Pots

Recipe by The Whole Ingredient
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 50 g dark vegan chocolate

  • 1 tsp coconut oil, optional

  • 30 g hazelnuts

  • 300 g silken tofu, drained

  • 1 tsp cinnamon

  • 1/2 tsp dried chilli flakes or cayenne pepper

  • 1/4 tsp salt

  • 1 handful fresh raspberries, optional

Directions

  • Melt the chocolate and coconut oil, if using, in a double boiler on the hob or a hot plate. (The coconut oil adds creaminess and helps the mixture set a little better but is not essential.)
  • Coarsely chop the hazelnuts or blitz them briefly in a food processor and toast in a dry pan for a couple of minutes.
  • Put the tofu, chocolate, cinnamon, chilli flakes, and salt in the food processor and purée until completely combined, with a light and silky texture.
  • To assemble, pour into 4 small glasses, jars, or cups and sprinkle with the hazelnuts. Top with the raspberries, if desired.
  • Refrigerate for at least 30 minutes before serving.

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