Vegan Tex-Mex Chocolate Chili Fondue with Mango Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 oz vegan dark chocolate (70% cocoa)
• 1 cup almond milk
• 2 tbsp coconut oil
• 1 tsp chili powder
• 1/4 tsp cayenne pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp sea salt
• 2 cups fresh mango, diced
• 1/2 cup red onion, finely chopped
• 1/2 jalapeño, minced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1 pinch sea salt

Instructions

1. Melt the chocolate in a double boiler or in the microwave in short intervals, stirring well after each interval to avoid burning. Set aside. In a saucepan, combine almond milk, coconut oil, chili powder, cayenne pepper, ground cinnamon, and sea salt. Heat over medium heat until the mixture starts to steam but not boil. Remove from heat and whisk in the melted chocolate until fully incorporated. Pour the fondue into a serving bowl or individual ramekins. Refrigerate until chilled and set, at least 4 hours or overnight. In a separate bowl, combine diced mango, red onion, jalapeño, cilantro, lime juice, and sea salt. Mix well and let sit for 15 minutes to allow flavors to meld. When ready to serve, remove the fondue from the refrigerator and let it come to room temperature. Serve with the mango salsa on the side.

Chef’s Insight

The perfect balance of spicy and sweet, this vegan Tex-Mex Chocolate Chili Fondue will impress your guests with its unique flavor combination.

Notes

Ensure all ingredients are organic and high-quality to enhance the flavor profile of this dish.