Solihull Living Nov - Dec 2023
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VEGAN CHOCOLATE &<br />
COCONUT CARAMEL POTS<br />
Preparation time: 30 minutes + chilling<br />
Cooking time: 15 minutes<br />
Makes: 4<br />
INGREDIENTS<br />
200ml pouch coconut milk<br />
2 pitted medjool dates, roughly chopped<br />
1 tsp vanilla bean paste<br />
100g vegan dark chocolate (such as Raw<br />
Halo Dark 85%), finely chopped<br />
250ml pack Oatly Whippable Creamy Oat<br />
1 tbsp maple syrup<br />
Raw vegan cacao powder, for dusting<br />
METHOD<br />
Put the coconut milk, dates and vanilla<br />
in a blender and whizz until smooth. Tip<br />
into a small pan and bring to the boil.<br />
Simmer vigorously, stirring regularly for<br />
10 minutes until thick and reduced by<br />
half. Divide between 4 small glasses and<br />
set aside to cool, then cover and chill for<br />
at least 1 hour.<br />
When the coconut caramel has chilled,<br />
put the chocolate in a medium mixing<br />
bowl. In a small pan, heat 100ml<br />
whippable creamy oat and the maple<br />
syrup to just before boiling. Take off the<br />
heat and pour over the chocolate in the<br />
bowl. Leave to melt for 1 minute, then stir<br />
until smooth.<br />
Put the remaining 150ml whippable<br />
creamy oat in another mixing bowl and<br />
use electric beaters to whisk to soft<br />
peaks. Set aside 2 tbsp to garnish, then<br />
fold the rest into the melted chocolate.<br />
Spoon into the glasses on top of the<br />
coconut caramel. Serve with a dollop<br />
of the whipped creamy oat and a<br />
dusting of cacao. These are best served<br />
immediately, but can be covered and<br />
chilled for up to 30 minutes.<br />
COOK’S TIP<br />
Make a double batch of the<br />
caramel, then cover and store<br />
in the fridge for up to 3 days.<br />
It’s particularly delicious<br />
spooned over baked apples.<br />
36 | www.minervamagazines.co.uk