“Vegan Tex-Mex Chocolate Chili Fondue with Cinnamon Plantain Chips”

Allergens

Nuts (almond)

Ingredients

• 6 oz dairy
• free dark chocolate, chopped
• 3/4 cup unsweetened almond milk
• 1 tablespoon chili powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 2 ripe plantains
• Vegetable oil, for frying
• Coconut whipped cream, for serving (optional)

Instructions

1. In a double boiler or microwave, melt the dairy free dark chocolate until smooth and velvety. Set aside to slightly cool.
2. In a small saucepan, warm the almond milk over medium heat. Stir in the chili powder, ground cinnamon, sea salt, and vanilla extract. Simmer gently for 5 minutes, then remove from heat and allow to cool slightly.
3. Slowly pour the spiced almond milk mixture into the melted chocolate, stirring constantly until fully combined and smooth.
4. Cover and refrigerate the fondue mixture for at least 2 hours or until it reaches a thick, pourable consistency.
5. Peel the plantains and slice them diagonally into 1/4 inch thick chips.
6. In a deep frying pan, heat about 1 inch of vegetable oil to 350°F (175°C). Fry the plantain chips in batches until they are golden brown and crispy on both sides, about 2 minutes per side. Remove with a slotted spoon and place them on paper towels to drain.
7. Once the fondue has reached the desired consistency, transfer it to a fondue pot and keep warm over low heat.
8. Serve the vegan Tex Mex Chocolate Chili Fondue alongside the cinnamon plantain chips. Top with coconut whipped cream if desired.

Chef’s Insight

The key to this dish is finding the perfect balance between the spicy chili and sweet chocolate flavors, ensuring that each bite is a delightful surprise.

Notes

This recipe is suitable for vegans and can be easily adapted to gluten-free diets.