Vegan Choc Pots
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Serves: 4
Prep: 10 minutes
Chill: 30 minutes
Ingredients
300 g Silken tofu, squeezed of excess juice
130 g Coconut cream
50 g Natvia (1/4 Cup)
25 g Cacao Powder (1/4 Cup)
Zest of 1 orange
1 tablespoon Orange juice
1 teaspoon Cinnamon
Pinch of salt
TOPPING:
Crushed vegan sugar-free biscuit of your choice - or almond meal
Desiccated coconut
Natvia
Orange zest
Coconut yogurt
Method
- Combine the ingredients in a blender and blitz for a minute or so until completely smooth.
- Pour into little glasses or ramekins.
- Chill for about 30 minutes before serving with the toppings sprinkled over.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 6.9g | 7.6g | 8.9g | 601 | 144 | 130g |
