Chocolate Orange Pots Recipe
Serves
4
- 350g silken tofu
- 100g good-quality plain dark chocolate (70% cocoa solids), broken into pieces
- 2tbsp agave nectar (or 3tbsp maple syrup)
- 1tsp orange extract
- pinch of sea salt flakes
- orange rind strips, to decorate
Toasted hazelnut and cacao nib crumb
- 50g toasted hazelnuts
- 1tbsp cacao nibs
- pinch of sea salt flakes
Method
Add the tofu to a food processor and blend until smooth.
Place the chocolate in a bowl set over a saucepan of lightly simmering water and melt gently, stirring, until completely smooth.
Remove the bowl from the heat and leave the chocolate for 5 minutes to cool slightly, then transfer to the food processor along with the agave nectar, orange extract and salt. Blend for 5–7 minutes until smooth, scraping down the sides with a spatula from time to time.
Pour the mixture into 4 ramekins or small glasses. Refrigerate for 2–3 hours.
To make the crumb, place the toasted hazelnuts, cacao nibs and salt in a small blender or food processor and pulse together to form a coarse crumb-like texture.
Sprinkle the crumb over the pots and decorate with a few strips of orange rind just before serving.
Recipe courtesy of Cook Share Eat Vegan by Áine Carlin, published by Mitchell Beazley. Photographs by Danielle Wood
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