- Preparation time
- 20 mins
- Cooking time
- 5 mins
- 5 people
- Meal course
- Posted by
- Posted on
- January 8, 2017
If you’re looking for healthier dessert options to serve your dinner guests without compromising on flavour then these vegan chocolate and avocado pots are for you. I love asking people to guess the ingredients while they dig in, no one has guessed all of them correctly so far. It’s the kind of recipe that demonstrates that vegan can be indulgent too.
The chocolate pots have to be made ahead of time, making the serving part super easy when you are hosting.
Healthy tip: If you’re cutting back on sugar try substituting the sugar for maple syrup or agave syrup.
What is Panela? Panela, a solid form of unrefined sugarcane is a staple ingredient in numerous countries throughout Latin America. You can buy it in a block, in cubes, granulated or occasionally in its liquid form. Though it is most widely known as panela, it does also go by other names in different parts of the world: in the Andes ‘chancaca’, in Brazil ‘rapadura’, in Venezuela ‘papelón’, and in Mexico ‘piloncillo’. Read more about panela and it’s properties here.
- Break the chocolate up into pieces, place in a glass bowl and melt over a pan of boiling water on the stove.
- Stir in the brown sugar or shavings of panela, coconut milk, cocoa, and vanilla extract and combine with a whisk until smooth.
- Place the chocolate mixture with the avocado flesh in a blender and blend until you have a smooth paste.
- Spoon into individual glass pots to serve and chill in the fridge for at least 2-3 hours before serving.