Spiced Chocolate Coconut Crunch Cream Pots
Dessert anyone? No? Just as well as this batch went overnight! I'll cut to the chase and give it you straight. It's easy. It's rich and decadent, vegan and gluten free and no refined sugars (ok just a sprinkle at the end!). You can customise it any which way you like. Make it gluten free if you want! It's a winner all round and a total people pleaser for any occasion.
Equipment
- 2 saucepans
- Wooden spoons
- Rolling pin and bag to crush biscuits and break up chocolate / food processor
- 4 small clip top jars or ramekins
- Sieve
- Spoons, teaspoons
- Scales
Ingredients
- 150 g Crushed biscuits such as shortbread, ginger or digestives Use wheat-free alternatives if you wish!
- 85 g Dairy free spread/butter or coconut oil⠀
- 120 ml Coconut milk⠀
- 150 g Dark chocolate (dairy free) chopped or grated
- 1 tsp Ground ginger
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg optional
- Pinch Sea salt
- A little icing sugar mixed with cocoa and cinnamon for service
Instructions
Make The Base
- Melt coconut oil or dairy free spread
- Add the crushed biscuits
- Press biscuit mixture into the base of 4 x small 150ml jars or ramekins
- Pop in the fridge to firm up whilst making the chocolate layer
Make The Chocolate Coconut Cream Layer
- Heat (don't boil) the coconut milk
- Whisk the chocolate into the coconut milk off the heat
- Add spices and salt
- Pour the mix over the biscuit bases and allow to cool
- Put the jars in the fridge for an hour or so..or overnight if you like them more firm
- Sprinkle / sift over a little icing sugar mixed with cocoa and cinnamon before service
Notes
A no nonsense, zero weird and funky ingredients dessert. Good for dairy free... good for gluten free if you need that too. Good for everyone! How about that?
Try using different types of biscuits and even add some shredded coconut or a handful of chopped nuts into the base layer.
Top with vegan whipped cream or thick coconut cream for a really decadent finish!
Voila!! Scrumdiddlyumptious 
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