Chocolate pots and a well deserved rest! :)

Chocolate Pots and a well deserved rest!

I guess you thought I might have had a chance to post before now! Me too! 😛 It’s been SOOO much fun being back in the kitchen I’ve spent all my time creating some wonderful recipes… then had no time to post! Oh and FINALLY I finished and submitted my nutrition dissertation so now I just need to wait for the outcome! Time for a well deserved rest! 🙂  Woohoo… no more studying… until September lol! 😛 🙂

My kitchen was practically bare so it was shop, shop, shop (for hubby not me)! I’ve got a few new ingredients which I’ve yet to try but let’s just say chocolate, chocolate, chocolate!!! 😀 This week my kitchen has seen sweet, savoury, side dishes and snacks galore including banana biscuits, lentil loaves, chickpea curry, baked tofu, roasted cauliflower, herb & nut courgetti and all manner of other deliciousness! I’ve even jumped on the aquafaba bandwagon and have been experimenting with vegan meringues and pavlova! Oh yum! 😛 🙂

Today I’m going to share these chocolate pots with you which were created with some left over aquafaba … I can’t believe I didn’t try this fabulous new ingredient sooner! Aquafaba? What is it I hear you ask? If you don’t know please don’t be grossed out! I still can’t believe that something which would usually be tipped away can be so useful! Aquafaba is the liquid – water (aqua) from beans (faba)! I KNOW!!! So, in this instance I used chickpea liquid (it seems to be the most common type used). Seriously, it acts just like egg whites would in that you can whisk away and the result is a white frothy substance! Like this…

Start with the chick pea liquid – it should be clean and quite viscous.

Start whisking quite fast and it will almost instantly turn white.

Whisk for a few more minutes and hey presto, lovely fluffy aquafaba! 🙂

So… once you have your aquafaba, you can make these delicious pots of chocolateness!

Gather

• 180g aquafaba made from tinned chickpea liquid
• 3 tablespoons carob powder
• 3 tablespoons cacao
• 1/2 teaspoon cinnamon
• 3 tablespoons nut butter (I used single ingredient almond)
• 3 tablespoons maple syrup

Prepare

1. Whisk the chickpea liquid until you have soft white firm peaks.
2. Add the carob, cacao and cinnamon and whisk until combined.
3. Carefully add the nut butter and whisk again.
4. Drizzle in the maple syrup while whisking. This is likely to cause the firm peaks to return to a white foamy liquid – don’t worry this is fine for this dessert (just don’t try to add maple syrup if making meringues!)
5. Pour the liquid into three ramekin dishes.
6. To cook – place the ramekins in a large saucepan to check they fit.
   

   Check the pots fit and add boiling water.

   Put boiling water in the saucepan until just over halfway up the sides of the ramekins.

7. Place on the cooker and heat for 20-25 minutes until you can see they are set (the outside will set first and go darker, then gradually the middle will follow). Allow to cool before removing.
8. Enjoy!

Serve & Store

• Eat as they are! Deliciousness on a spoon!
• Add some fresh fruits – raspberries would complement this perfectly.
• Try dunking some biscuits!
• Store… seriously!? Ok… put in the fridge for 2-3 days! 🙂

One spoon of lovely chocolatey aquafaba set mousse!

Chocolate pot set perfectly!

Just look at that! Chocolate free from goodness! 🙂

Excited now… off to Colchester vegan fair! On the lookout for some yummy goodies! 🙂