“Food, to me, is always about cooking and eating with those you love and care for.”

~ David Chang

Chocolate Coconut Crunch Cream

 

Spiced Chocolate Coconut Crunch Cream Pots

Aly Challoner-Jones
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.
Prep Time 30 mins
Cook Time 10 mins
Refrigeration 1 hr
Total Time 1 hr 40 mins
Course Afternoon Tea, Dessert
Servings 4 portions

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 ?
Keyword Afternoon tea, Chocolate, Plantbased, Vegan
Aly Challoner-Jones Digital Coach & Trainer Annecy France

ABOUT ALY

I began my career in restaurants and hotels, and quickly progressed to the role of private chef on superyachts and in private households. In my late teens, I developed a passion for meat free cooking and this quickly became my speciality throughout my cooking career.

I continue to cook today, teaching people to create fabulous meat free meals via Aly CJ Cooks Club and Online Vegan Cookery School.  I also provide vegan consultancy for hospitality professionals and Private Chefs everywhere. It’s all about education and choice. Teaching, no preaching!

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Let me know if you make the recipes on my website. Tag me on Aly CJ on IG hashtag #alycjcooks  or Aly CJ on Twitter and Pinterest loves all pins veggie! I’d love to see what you create ❤️