Vegan Chocolate Chilli Pots

1. 1

   Melt the chocolate and coconut oil, if using, in a bain-marie on the hob. The coconut oil adds a little more creaminess and helps the mixture set a little better, but is not essential.

2. 2

   While this is melting, roughly chop the hazelnuts or blitz them briefly in a food processor and toast the pieces in a dry pan for a couple of minutes.

3. 3

   Put the tofu, chocolate, cinnamon, chilli flakes and salt into the food processor and blitz until completely combined, light and silky.

4. 4

   To assemble, pour into small glasses, jars or cups and decorate with the hazelnuts.

5. 5

   If using the raspberries: I like to add some to the mixture itself, and add a few for decoration.

6. 6

   Chill the pots in the fridge for at least 30 minutes before eating.

7. 7

   http://www.thewholeingredient.com/2016/04/26/vegan-chocolate-chilli-pots/

* Per serving · 4 servings · Values may vary.

No additional tips available.