A luscious dessert, with a dash of tangy orange. This recipe is really easy to make and provides a truly divine result, especially when served with fresh orange slices. I recommend leaving the chocolate pots in the fridge overnight to chill, but the recipe could easily be made on the day.
120 g bar 100% cocoa chocolate
300 g pack organic silken tofu
¼ cup maple syrup
¼ cup rice milk
1 tsp lemon juice
1 heaped tbsp tahini
¼ tsp pure orange extract
¼ tsp vanilla extract
To serve
Fresh orange slices
Desiccated coconut for garnish
Put a small amount of boiling filtered water in a saucepan. Place a metal bowl on top of the pan. Break the chocolate into pieces in the metal bowl and stir until melted. Remove from the heat. In a blender, purée all of the ingredients to a cream. Divide into small cups and chill in the refrigerator until set. Serve with a few fresh orange slices and garnish desiccated coconut. Makes 6 servings.
Marlene Watson-Tara
