Vegan Choc Pots
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Prep: 10 minutes
Chill: 30 minutes
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
Crushed vegan sugar-free biscuit of your choice - or almond meal
- 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.
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