- Serves: 5-6
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Difficulty: EASY
We’ve got a real treat for you today, in more ways than one, as we’re sharing a recipe from the healthy eating double act, Hemsley and Hemsley!
Gooey in the middle and fluffy on the outside, these oh so simple chocolate molten pots are a seriously tasty treat and, thanks to the natural ingredients, aren’t too naughty either.
here's what you'll need...
- 75g coconut oil
- 4 tbsp cacao powder
- 4 tbsp date syrup or 3 1/2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp bicarbonate of soda
- 3 eggs
- sea salt
- few drops of stevia to sweeten (optional)
SET OVEN TEMP: 200C/GAS MARK 6
here's how it's done...
-
1
Preheat oven to 200C (180 fan). Melt the coconut oil in a small saucepan over a medium heat, then set aside.
-
2
Add the cacao powder, a tiny pinch of salt, date or maple syrup, vanilla and bicarbonate of soda and mix well.
-
3
Beat the eggs in a separate bowl, then whisk in the chocolate mixture. It will thicken from the residual heat to a gloopy custard. Taste and add a few drops of stevia if needed.
-
4
Spoon or pour the chocolate mixture into five 7cm round ramekins, leaving at least 5mm clear from the top. Place the ramekins on a tray and bake in the oven for about 10 minutes.
-
5
The chocolate pots are ready when they have just risen to a dome, but are still very wobbly when you shake the tray. They will continue to cook so serve them immediately!
You can make these in advance. Just chill them, then cook from cold, remembering to allow extra time in the oven, or freeze them individually and cook for about 20 minutes from frozen for a quick pudding!
