These velvety chocolate pots are perfect for when you need a chocolate fix. You know the one that I am talking about, usually it hits right after dinner when you just feel like a sweet treat. This little dessert will hit the spot! The chocolate is very rich and dense, so you only need a small pot to satisfy those cravings.
I made these for my husband once night this week when he was on the hunt for something chocolatey and the entire family loved it! Apart from soaking the cashew nuts, this dessert only takes a few minutes to whiz together in the blender or food processor and an hour to set, so I whipped it together before dinner and it was ready by the time we sat down with our usually evening cuppa tea!
If you are in a hurry to soak the cashew nuts you can fast track the process by soaking them in boiling water for around 15 minutes. If you use cold water it will take 3 hours for them to soften. Either way cover the cashew nuts with the water and allow them to soak and swell up. Before you use the cashew nuts, drain the water away and rinse the cashews with clean water.
I hope that you enjoy this dessert as much as we did!
- 1 cup cashew nuts, soaked as per above
- 1 cup coconut cream
- 4 tablespoons coconut oil, melted
- 3 tablespoon honey
- 2½ tablespoons raw cacao powder
- 1 teaspoon vanilla extract
- ¼ cup raw hazelnuts
- Place the soaked cashew nuts into a blender or food processor and whizz until creamy.
- Add the coconut cream, melted coconut oil, honey, cacao powder & vanilla extract.
- Whizz until the mixture is very cream & smooth. You may need to stop and scrape down the sides of the bowl a few times.
- Once the choc cashew cream is silky and smooth divide into 4 - 6 little serving glasses (depending how big you want each serve to be) Keep in mind that it is very rich and nutrient dense, so you don't need much.
- Place in the fridge to set for 1 hour.
- Roughly chop the hazelnuts. Heat a pan on the stove over a medium heat.
- Place the hazelnuts in the pan and gently toss until toasted, this will take a couple of minutes.
- Place on top of the desserts. Enjoy
Hi Caralee
I absolutely love your recipes. I have made many of your dishes and the family seems to love them. Unfortunately I don’t have a food processor but I am planning to invest in one. I am sure it will make it easier to whip up your dishes. Do you have any recommendations? I would really appreciate it. Also my family doesn’t like coconut cream or milk. Would you have any substitute recommendations especially for this beautiful dessert. I really want to try and make these velvety choc pots. Kind regards Merin. Thank you so much for sharing these recipes. It’s very kind of you.
Hi Merin 🙂 Thanks for stopping by and I am glad that you guys all love the recipes. In regards to the food processor, you should invest in at least a middle of the road one like a Kenwood, Breville or Electrolux for around $350 – $500. If you are up for spending more then a Vitamix or even better a Thermomix. I have a middle of the road Breville and it has never let me down, the bowl is wide and it chops what I need it to. I also have a thermomix and that is amazing but that it a much larger investment. In regards to the coconut milk, you can use almond milk or if you don’t mind using dairy you could use standard milk. I hope that everyone loves the chocolate pots 🙂 xx
Hi Caralee
Thank you for getting back to me. I will try the choc pots with almond milk since my brother uses it.
Kind regards Merin
Hi Caralee
Thanks for sharing all these amazing recipe! I have a question which may be a bit silly.
What kind of coconut cream should I get ? On the shelves at the supermarket there are quite a few different ones, would any of them do? Or is there anything I should watch up for ? eg: what shouldn’t be on the ingredient list.
Thanks
Angel
Hi Angel, thanks for stopping by. I usually buy the coconut cream that has the least ingredients and most natural. There are lots of options, just read the label and pick the one that you are most comfortable with. Enjoy this recipe 🙂 x
Hi Caralee
Thanks for getting back to me.
I found a brand of coconut cream made with 100% coconut kernel extract so I went with that!
I made this today and it is very yummy!
However mine does not look as dark as yours in the photo. Do you have any suggestion why that would be ?
Thanks
Angel
Hi Angel. That is great that you found a good brand of coconut cream. The reason that your dessert might not be as dark could be that, the cocoa or cacao that you used is different from mine, keep in mind that these natural ingredients often vary in colour, texture and moisture. Or I may have heaped my spoon of cacao more than you or something like that. If you want your next batch to be more chocolately, put another tablespoon of cacao in the mix for a richer pudding. 🙂 xx
Love your recipes – I’ve made your chocolate fudge cake twice this week and both times a real hit.
Hi Rachael. Thanks for your lovely compliments. I am glad that you are loving my recipes. 🙂