The inspiration for this recipe comes from a very long time ago when I was studying for my first degree at uni. My friends and I would take the tram down to Melbourne city to indulge in what at the time was the only Max Brenner chocolate cafe in Australia. I was a poor uni student so I could only afford the cheapest option on the menu which was a “chocolate lick.” It was a sickly sweet thick chocolate pot made of what I believe was just melted chocolate served hot. At the time, I only had milk chocolate because I didn’t like dark chocolate and it was sickening. I had to make sure we had lots of water on hand to help me deal with the nausea that was sure to follow. I loved the experience of going there with my friends so much though that I did it over and over again and loved it. The fond memories have made me want to create something similar but less sickening, more nutritious and dark. I no longer can stand the milk chocolate taste. Even if I get a really good quality naturally sweetened, dairy-free milk chocolate, I still don’t like it because it’s too sweet. I have well and truly converted to dark chocolate and I can’t go back.
The recipe is actually me re-purposing the filling to a chocolate cream torte that I made many years ago (you can find the recipe on my blog here). As soon as I made that torte I knew that the texture of the filling was something I would use in many of my sweet recipes for years to come. Unlike the chocolate lick, the recipe uses coconut cream, nut butter dark chocolate and maple syrup, making it very indulgent but also nutritious and higher in fat and protein which makes it less likely to impact blood. It is very rich, so I would portion out small portions in small pots or jars and only fill them up a small amount. Its still unlikely to create quite the level of nausea and sickness that I would get with the chocolate lick. What I also love about this recipe is that it’s a blank slate. It can be flavoured with peppermint, orange or chilli etc using essential oils or food flavourings. It can also pair nicely with strawberry cream, caramel sauce etc the possibilities are endless. You can also swap out the nut butter. Peanut butter is a particularly delicious choice that helps to hide the coconut flavour well. The recipe also sets very quickly (about an hour in the fridge) so it can be whipped up quickly for unexpected guests or just if you are at that time of the month and really need a satisfying chocolate treat.
The recipe is vegan, refined sugar-free, dairy-free and gluten-free.
|Four Ingredient Chocolate Pots
- 1 cup coconut cream
- 80g dark chocolate, chopped (I used 85%)
- 3 TBSP maple syrup
- ¼ cup nut or seed butter of choice, I use almond or peanut.
- Mix all ingredients together in a saucepan.
- Heat on stove on low heat until the chocolate has melted and a thick cream has formed.
- Pour into jars or glasses and set in the fridge for about an hour.