Pots au Chocolat
serves 4-5
Ingredients
for the pots au chocolat:
30g cacao/cocoa butter
1 tbsp Tiana’s cooking coconut butter
1/2 cup + 2 tbsp (155ml) rice milk
1/3 cup (50g) cashews
1/4 tsp vanilla powder
pinch of salt
1/2 cup (75g) coconut sugar – I used Coconut Merchant
2 tbsp cocoa powder
2 tbsp cacao powder
for the raspberry coulis:
1 cup (145g) raspberries
1/3 cup (80ml) water
Method
1. Firstly, prepare the pots au chocolat. Begin by adding the coconut butter and cacao butter into a pan on a low heat for about a minute or so, to melt. Then when this is done, pour them into a blender with the rice milk, cashews, vanilla and salt. Blend into smooth, creamy consistency.
2. Next, pour the coconut sugar into a pan, followed by the cashew cream mixture. Place onto a low-medium heat, and stir together until a caramel consistency has formed, allowing it to bubble slightly and thicken. (The time depends on the size of the pan you use – I used a small pan, which was filled up more, so it took 5 minutes to get this consistency. If you use a larger pan, it’s likely to take less time, closer to 3 minutes. Watch the consistency as you go, and remove it from the heat when a foamy/fluffy/caramel consistency forms).
3. When this is done, remove the caramel from the heat and pour it back into your blender. Then, add the cocoa powder and the cacao powder and blend until smooth. Lastly, pour the mixture into shot glasses, and move into the fridge to set for about 2 hours – until their tops appear firm.
4. While the chocolate mixture sets, prepare the coulis. Firstly, add the raspberries and water into a blender and blend until smooth. Then, transfer the mixture from the blender and pour onto a sieve on top of a pan. Using a spoon, strain the mixture, pushing the smooth liquid through the sieve and into the pan. Then, when this is done, add in the coconut sugar and place onto a low-medium heat.
5. Stir the mixture together and heat through for about 10 minutes, until thickened. Then remove the coulis from the heat and pour it into a jug. Transfer the mixture into the fridge to cool until serving with the dessert.
6. When the pots have set, remove them from the fridge and serve with the coulis. Enjoy! (The longer you leave the pots to set, the firmer they will become, leave them for at least 5 hours/overnight for a firmer, truffle like consistency.)
