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!