PRALINE DESSERT POTS

They’re creamy, chocolatey, nutty, sweet, and delicious. What more could you want in a dessert? This healthy treat is sure to satisfy your cravings, and impress anyone you make them for!

The pots consist of of dreamy chocolate mousse base, followed by creamy coconut cream, a drizzle of cho hazelnut butter, and some crunchy roasted hazelnut granola. All the textures, all the flavours, all the yum :).

The mousse is made with aquafaba, or water from a can of chickpeas, which is whipped until light and fluffy…just like egg whites! Melted dark choc is folded in along with a few extras, and you good to go! Simple yet incredible.

So if these decadent pots are making you drool, just follow my recipe to whip them up yourself!

INGREDIENTS:

  • 240 ml | 1 cup aquafaba
  • 100 g | 3 1/2oz dark chocolate
  • 3 tbsp chocolate hazelnut butter(or any nut/seed butter)
  • 2-3 tbsp maple or agave syrup
  • 4 tbsp coconut cream
  • Handful hazelnuts or chocolate granola to top(optional)

METHOD:

  1. Drain the liquid from the chickpeas into a bowl. Make sure you use the chickpeas in another recipe!
  2. Chop the chocolate into small cubes and place in a heatproof bowl. Set the bowl over a saucepan of barely simmering water and allow it to slowly melt. Stir until smooth.
  3. Heat the nut butter for 10-20 seconds in a microwave until runny and stir into the chocolate.
  4. Whisk the aquafaba until it forms almost firm peaks for a few minutes on max then add the syrup.
  5. Fold the chocolate into the whisked aquafaba until you have a smooth mousse.
  6. Spoon into 4 small glasses, and place in the fridge so set for 30 minutes.
  7. Meanwhile, stir the coconut cream until smooth.
  8. Spoon 1 tbsp of the cream onto each pot, followed by a handful of granola if using.
  9. Place in the fridge until ready to be eaten, and enjoy!

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