Mexican Chocolate Pots Recipe

mexican chocolate pots recipe image

Mexican Chocolate Pots Recipe

SERVES 6

Ingredients

  • 240g ( 1 cup ) black beans, cooked (from a tin or home cooked)
  • 35g (¼ cup ) dark cocoa powder
  • 85g ( ¼ cup ) almond butter
  • 100g ( ¼ cup ) honey or maple
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp almond extract
  • 15g tamari
  • 40g ( 2 tbsp ) cacao paste, melted
  • 100g ( ½ cup ) water

Directions

  • In a high speed blender or food processor (use the blender if you have one as it’ll break the beans down better ) blend all the ingredients until the mix is smooth.
  • Pour between a few small bowls, ramekins or glasses and set in the fridge till firm – about 2 hours.
  • Make the cream while the pudding sets.
  • The puddings will keep 3-5 days in the fridge in an airtight container if you want to make them ahead of time.

Orange Coconut Creme

Ingredients

  • 75g ( ½ cup ) coconut butter, softened or melted
  • 15g ( 1 tbsp ) cacao butter, melted
  • 30g ( 2 tbsp ) orange juice
  • 15g ( 1 tbsp ) lemon juice
  • 100g ( ½ cup ) warm water
  • 35g ( ¼ cup ) xylitol or coconut sugar
  • 50g ( scant ¼ cup ) honey
  • 1g ( ½ tsp ) vanilla
  • Pinch salt

Directions

  • In a high speed blender combine all the ingredients and blend on high.
  • Transfer to a container and pop in the fridge to firm up slightly.
  • The cream will keep 5 days in the fridge, if you want to make it ahead of time.

Candied Almonds

(Or you can simply use chopped almonds).

Ingredients

  • 100g ( 1 cup ) almonds, soaked 8 hours and rinsed
  • 75g ( ¾ cup ) coconut sugar
  • 50g ( ¼ cup ) maple syrup
  • Pinch salt

Directions

  • In a food processor pulse all ingredients to break the almonds down into larger and smaller sizes – some halves, some the size of grains of buckwheat.
  • Transfer to a teflex lined dehydrator tray and dry 10 hours, flip onto mesh and dry further 10-15 hours or until crisp and dry.
  • Once cool, store in an airtight container at room temp for several months.
  • To use as a garnish, chop with a knife, break by hand or pulse in the food processor — depending on the look you want to achieve.

To Serve

Spoon some cream on top of the pudding and sprinkle with candied (or plain) chopped almonds and dust with cinnamon.


Mexican Chocolate Pots
PER SERVING
  • Kcal 269
  • Protein 8.5g
  • Fat 12g
  • Carbs 26g
  • Fibre 7.8g

Thank you to Amy for sharing this recipe with us. For the original recipe and more, please visit her website.

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