amazing chocolate cups

From the voracious vegan (the site seems to be down, hopefully temporarily, but just in case, I wanted to make record of this recipe with my changes)

Chocolate

 Pots de Creme – makes 4 servings

1  14 ounce can of full fat coconut milk
6 ounces dark chocolate, I prefer mine to be sweet, not too bitter (original recipe calls for 5 ounces)
2 Tbsp agave nectar
1/2 tsp vanilla essence
pinch of cinnamon
pinch of nutmeg

– Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon – don’t process it yet! Just wait….

– Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor

– Blend everything together until smooth and creamy, *REALLY REALLY BLEND…I mean, REALLY 

*my addition: leave in the blender and refrigerate until no longer hot, blend the chiz out of it again and THEN pour into ramekins or coffee cups if that is all you have, and chill for about 5 hours until firm and creamy.

* I am the world’s foremost hater of all things coconut, but coconut milk is really growing on me. It is light and fragrant and not at all coconuty.  Believe me, in this dessert you can’t even taste it!


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