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…

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.

    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! 🙂

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

Chocolate Pots

  • Servings: 3
  • Difficulty: medium
  • Print

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. 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! 🙂

 

No Comments

  • Delicious Peace of Mind 12th August 2015 at 10:42

    Recently I have learned about aquafaba and my mind was blown! I mean, creating foam like egg whites from chickpea liquid? Amazing! These chocolate pots look so delicious, I would never guess what it’s made from 🙂

    Reply
    • Life Diet Health 12th August 2015 at 11:17

      It certainly is most amazing Milica. Took a bit of trial and error… and a bit more! 😛 🙂 I really should try and use someone else’s recipe sometime lol! These just taste chocolately and delicious! 🙂

      Reply
  • Back to School… Back to Blog! and Healthy Saag Aloo | Life Diet Health 3rd September 2015 at 14:43

    […] and healthy dinners; use chia seeds to bind cakes together; cook with avocado; I have discovered uses for aquafaba and the use of nuts for cheese! Over the next few weeks hopefully increase my knowledge in this […]

    Reply
  • Apple Jumble! Yes really! :P :) | Life Diet Health 9th October 2015 at 14:38

    […] I decided just to layer the apples in a bowl, add some spice and raisins and bake it with a fluffy aquafaba topping… but then thought ooo oats! Crumbly, jumbly, sweet juicy apples, cinnamon, spice and […]

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  • Sugar, Spice & All Things Nice! | Life Diet Health 21st December 2015 at 10:12

    […] 50g pre-whisked (until peaks form) aquafaba […]

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  • What’s better than sliced bread… ? | Life Diet Health 13th April 2016 at 11:22

    […] up when whisked into white fluffiness (great for vegan meringues) – have a look at one of my previous aquafaba posts. Using aquafaba in this bread recipe gives it a fantastic soft crumb which holds together perfectly […]

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