Recipe: Chocolate Pots with Cashew Praline
Gluten-free, refined sugar-free, dairy-free, paleo
The process might look lengthy initially, but it is much more straight-forward; it follows the traditional method of a making a classic baked custard in a bain marie. Its texture is that of a crème brulee – rich, cool, silky, and smooth.
This recipe is for 6 medium ramekins, filled ¾ of the way up, allowing room for some delicious cashew honey praline or fresh berries on the top. It’s perfect if you have friends or family over, as it’s best prepared the day before.
- 160ml coconut cream (from a lot of shops this is one small tin)
- 160ml Plenish cashew milk
- 4 tablespoons organic cacao
- A few drops of vanilla extract
- 2 eggs
- 2 egg yolks
- 4 tablespoons of maple syrup/agave/date syrup
- (Optional, a few squares of dark chocolate, no more than 30g)
For the praline:
- 2 tablespoons of runny honey
- 80g cashews
- Pinch of sea salt
- Preheat the oven to 140 degrees.
- Put the coconut cream, the cashew milk, the cacao, and the vanilla extract in a small saucepan and slowly warm. Whisk to dissolve the cacao powder.
- In a separate mixing bowl, whisk together the eggs, the egg yolks, and the maple syrup (or sweetener of your choice).
- When the cacao & milk mixture is hot (hot enough to give off some steam, but definitely not boiling!), pour this over the whisked egg mixture in slow and steady stream, whisking all the while. If you’re not too confident here this can be a two-person job. This is called tempering the eggs; be sure to pour the hot liquid into the eggs slowly.
- At this stage, if you adore super rich and extra chocolatey chocolate puddings, you can stir in a few squares of dark chocolate, mixing it well to melt and incorporate. It’s definitely not essential though as these chocolate pots are suitably delicious as they are!
- Place the ramekins in a deep-sided roasting tray.
- Pour or ladle the mix in to the ramekins, dividing it evenly between them all.
- The ramekins need to be cooked in a bain-marie. The water in the bain-marie should be warm, but not hot. Too hot and it will cook the outside of each ramekin too quickly and scramble the eggs.
- Pour warm water into the roasting tray until it comes half way up the side of the ramekins. Cover the tray with tin foil, and bake in the oven for 22 minutes.
- Once cooked, the ramekins will still have a wobble in the center, without looking too runny. They will continue to firm as they cool. Remove them from the bain-marie strait away, and allow them to cool at room temperature before putting in the fridge overnight. These puddings definitely benefit from being chilled overnight, the texture becomes richer and smoother, and they even taste more chocolatey! They will keep happily in the fridge for 4 days, just cling film the tops.
For the Cashew praline:
- Turn the oven up to 180 degrees. Toast the cashews in the oven just for 2 minutes to dry out a little.
- Heat the honey in a small saucepan, add the cashews, and stir with a wooden spoon. Keep the heat moderate, ensuring the honey doesn’t burn.
- Bubble and stir for 2 minutes, allowing some of the liquid to evaporate.
- Transfer the nuts and remaining honey onto a lined baking tray, and roast in the oven for a further 3-4 minutes till golden brown. Sprinkle with sea salt straight away!
- Allow the praline to cool before coarsely chopping up to garnish the tops of your chocolate pots.
- The praline will store in an airtight container for a few days. Fresh berries or berry coulis also make a delicious topping for these chocolate pots!