I am not someone that is good at handling spice in my food, I stay away from hot curries and other spicy foods as I really don’t find it pleasurable to eat them at all and they don’t make me feel well, but in very small amounts, adding a little heat to meals can be beneficial. It helps to warm up the blood and get things moving and adds a nice little kick for something a bit different. Ever since watching the movie “Chocolat” I have loved the idea of putting chilli into chocolate. It just sounds so special and provides a little extra warmth on a cold day. Chilli’s (although I barely eat them) are a great source of vitamin c, antioxidants and beta carotene. Their ability to create warmth in the body has also been said to be able to help improve Type II Diabetes and may assist with weight loss, but again a little goes a long way. I much prefer using chilli powder over fresh chillies in my cooking. I’m actually terrified of using fresh chillies as once you touch them anything else you touch on your skin starts to burn. I like to use this high-quality African birds eye chilli from DHOW nature foods.
The pots are quick and easy to make, they said quickly in the fridge and I really special treat especially on a cold winters night as the chillies help to add some extra warmth. The recipe is completely vegan dairy-free gluten-free and refined sugar-free.
| Vegan Chocolate Chilli Pots | Print |
- 2 cups coconut cream
- 200 g dark chocolate, chopped ( I used 85%)
- ⅓ cup maple syrup
- ½ cup almond butter
- ⅛-1/4 DHOW Africans Birdseye Chilli Powder (or to taste)
- Combine all the ingredients in a saucepan over low heat and whisk until the chocolate has melted and dissolved into the mixture. You should get a very thick smooth consistency. Pour into small glasses and set in the fridge for about an hour.
