Chocolate Chilli Pots


Chocolate Chilli Pots

  • Prep Time 10m
  • Cook Time 5m
  • Servings 4


  •  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


  • 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.

Recipe adapted from The Whole Ingredient