Chocolate raspberry pots

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I’ll happily hold my hands up and admit that generally, puddings are NOT my strong point.  I love eating them but making them?  Not so much.

However, pregnancy has definitely given me something of a sweet tooth so I thought I’d have a play with a really simple, foolproof vegan recipe involving two of my favourite sweet things (chocolate and raspberries) and this is the result…

PS Even if I say so myself, they taste kind of amazing!

(Serves 4)

  • 2 x 85g bars of dark chocolate (minimum 65% cocoa)
  • 2/3 tin of coconut milk (full fat)
  • 2 large handfuls of raspberries (fresh or frozen will be fine)
  • Dried rose petals and sugar to decorate (optional)
  1. Boil a pan of water
  2. Break the chocolate into chunks and pop them into a Pyrex jug or bowl
  3. Gently place the jug or bowl into the pan to slowly melt the chocolate (be careful not to get any water in the chocolate)
  4. Once all the chocolate is melted slowly add the coconut milk, stirring as you go
  5. Place a few raspberries into the bottom of the ramekin dishes
  6. Slowly pour the chocolate and coconut milk mixture over the top of the raspberries
  7. Pop in the fridge for at least a couple of hours to set
  8. Decorate as you so wish, serve and enjoy!

Raspberry and coconut chia seed pudding

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I love this pudding – it only takes a few moments to make and it’s really healthy. Perfect for when you want something sweet but not too naughty!  It keeps well in the fridge for 2-3 days so I tend to make a few at once.

(Serves 4)

  • Half a can of coconut milk
  • Couple of handfuls of raspberries
  • Handful of chia seeds
  • Small handful of coconut flakes
  1. Mix the coconut milk and chia seeds together 
  2. Place a few raspberries in the bottom of each glass and pour the coconut milk and chia seed mixture over the top
  3. Place in the fridge for a couple of hours
  4. Scatter the coconut flakes over the top and serve