
Spiced Chocolate Coconut Crunch Cream Pots
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
