Super-Cacao Velvet Pots
"While many chocolate desserts can be heavy and cloying, coconut yoghurt adds a subtle surprising freshness to these pots, but the flavour of coconut is not detectable, nor is the avocado. Instead, they combine to create a seductively smooth mousse-like cream, which is rich but light at the same time and beats all its rivals!"
15g (½ oz/3 tbsp) Aduna Super-Cacao Powder, plus extra to dust
160g (5½ oz) avocado (about 1 large avocado)
200g (7 oz/¾ cup plus 1 tbsp) chocolate coconut yoghurt
100g (3½ oz/¼ cup plus ½ tbsp) date syrup
½ tsp vanilla extract
pinch Himalayan pink salt
60g (2 oz/generous ¼ cup) coconut oil
You will need 6 small ramekins, teacups or small suitable pots.
Place everything except the coconut oil in the blender and process.
Melt the coconut oil, add to the chocolate mix and blend on full speed until completely smooth.
Divide the mix evenly between the cups and place in the fridge for an hour to chill slightly and set.
Remove from the fridge, dust with cacao powder and serve immediately. If you refrigerate the pots for longer than this then remove them from the fridge about an hour before serving.
(They will keep for up to three days in the fridge, depending on the freshness of the avocado and yogurt).
Recipes and images extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (£20).