Dairy-free chocolate pots




  • 1 tin coconut cream
  • 3 heaped T xylitol (powdered in coffee grinder if you can)
  •  IMG_8426
  • 3 egg yolks (keep the whites for something else!) (maybe some enchiladas – recipe here!)
  • tiny pinch of salt
  • 1t vanilla essence
  • 3T coco powder
  • 1T coconut oil


  • Preheat the oven to 170*
  • Combine the coconut cream, xylitol. coco powder and coconut oil in a medium pot and heat over a low-medium heat whisking occasionally until everything has combined (don’t bring this up to the boil)
  • Add the vanilla essence and salt and remove from heat
  • In a separate bowl, whip the egg yolks
  • Pour the hot coconut cream mixture into the eggy mixture, whisking the whole time
  • Divide mixture into 4 small ramekins
  • Place ramekins in a large roasting dish, and fill the dish half way up the ramekins with boiling water (thus making a water bath)
  • Bake for 20 minutes
  • Remove from oven and allow to cool to room temperature
    Place in the fridge with a piece of paper towel on top of them, and then cover with tin foil
  • Allow to set for at least 2 hours
  • Serve with fresh berries, YUM!!!!!!

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