Dairy-free chocolate pots

WINNER! BANTING RECIPE! Dairy-Free REcipe!

ingredients

• 1 tin coconut cream
• 3 heaped T xylitol (powdered in coffee grinder if you can)
•  
• 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

Directions

• 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!!!!!!