“Michelin-Star Vegan Nigerian Dessert: Tropical Fruit Chocolate Pots de Crème”

Allergens

N/A (but contains tree nuts)

Ingredients

• 1. 3/4 cup unsweetened almond milk 2. 1/2 cup coconut cream 3. 6 oz dark chocolate (70% cocoa), finely chopped 4. 1/4 cup agave nectar or maple syrup 5. 1 tsp pure vanilla extract 6. 1/8 tsp sea salt 7. 2 tbsp cornstarch 8. Fresh tropical fruits (mango, pineapple, kiwi, banana) for garnish 9. Toasted coconut flakes for garnish 10. Mint leaves for garnish

Instructions

1. In a saucepan, combine almond milk and coconut cream bring to a simmer over medium heat.
2. In a separate bowl, whisk together chocolate, agave nectar, vanilla, and sea salt until smooth.
3. Gradually whisk the hot almond milk coconut cream mixture into the chocolate mixture.
4. In a small cup, mix cornstarch with 2 tbsp of water to create a slurry.
5. Stir the cornstarch slurry into the chocolate mixture and cook over medium heat, whisking constantly, until the pudding thickens and coats the back of a spoon (about 4 6 minutes).
6. Divide the pudding among two serving dishes and refrigerate for at least 2 hours or until set.
7. To serve, garnish with sliced tropical fruits, toasted coconut flakes, and mint leaves.

Chef’s Insight

Choose ripe but firm tropical fruits for the best flavor and texture.

Notes

This recipe is vegan and vegetarian-friendly.