Healthy Salted Chocolate Pots de Creme | Vegan, no refined sugar
This recipe is for 2 servings, but it can easily be doubled or tripled for more servings.
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2
ripe organic bananas
not too ripe! (if you don't like bananas, substitute 1 or 2 of the bananas with 1 or 2 avocados, and add an extra 1 Tbsp maple syrup)
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2
Tbsp
chia seeds
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1
cup
rice milk
or nut milk, or coconut milk
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1/4
cup
raw cacao powder
or Dutch processed chocolate powder
-
1
tsp
pure vanilla extract
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2
tsp
maple syrup
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pinch of sea salt
Toppings
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1
cup
frozen organic raspberries
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1
Tbsp
maple syrup
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a small handful pistachios
, coarsely chopped (I used raw pistachios, but roasted and salted would be fine too)
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In a high powered blender (I used my Vitamix), blend the bananas (or avocados), chia seeds, milk, chocolate powder, vanilla, maple syrup, and salt until smooth and creamy, about 15 seconds or so.
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Pour into the 2 containers/glasses that you want to use to serve, and put in the fridge overnight, or at least for a few hours.
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In a small pot over medium-low heat, warm up the raspberries and maple syrup until they start to soften. You can prepare this the night before (cold) or before serving (warm).
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Just before serving, add the raspberry compote on top and sprinkle with the chopped pistachios and a small sprinkle of sea salt on top.
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If you wish, you can add a dollop of coconut whipped cream (optional).
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Enjoy right away!
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 456kcal | Fat: 16g | Saturated fat: 2g | Sodium: 54mg | Potassium: 971mg | Carbohydrates: 76g | Fiber: 16g | Sugar: 34g | Protein: 11g | Vitamin A: 135% | Vitamin C: 26.6% | Calcium: 165% | Iron: 4%