Melting Chocolate Pots
I’m going to start this post with a bit of a disclaimer. These pots are so moreish and easy to make that they may become your regular go-to dessert option.
One of the many perks of being a recipe developer is the taste testing. Even when these pots went wrong in the development stages and were too dry and not melting they still tasted amazing! I haven’t got a huge sweet tooth and will quite happily go for a savoury option over a sweet but sometimes you just need something a little decadent and sweet that’s good for mind, body and soul and these melting pots fit the bill.
They don’t take long to cook, in fact, you may think they haven’t cooked enough but you’re looking for the tops to be dry yet still have a bit of a wobble. They will carry on cooking when you remove them from the oven and I suggest waiting a couple of minutes before devouring them so you don’t burn your tongue as I did but it’s ok, I don’t mind taking one for the team for this recipe!
Coconut oil contains a type of fat called Medium Chain Fatty Acids which are metabolised differently to other fats (such as long chain fatty acids) and research has shown that these may be used as a quick source of energy for the body rather than stored as fat. Also, fat is needed in the diet to help the body absorb fat-soluble vitamins such as A, D, E & K.
-1/4 cup almond meal
-1/4 cup buckwheat flour
-2 Tbsp. cacao powder
-1 tsp. baking powder
-3 Tbsp. coconut oil, melted
-2 Tbsp. maple syrup
-1/4 tsp. vanilla extract
-2 Tbsp non-dairy milk (I use coconut milk from a carton)
How To Make
Pre-heat the oven to 190C/375F and place two oven-safe ramekins on a baking sheet.
Sieve all the dry ingredients into a bowl. For those bits that don’t go through the sieve press with the back of a spoon and add to the bowl. Mix everything well to fully combine.
In a separate bowl, combine the wet ingredients and then add to the dry ingredients.
Mix everything together so the dry mixture is fully incorporated then split the batter between the two ramekins.
Place the ramekins on the baking sheet in the middle of the oven and bake for 8-9 minutes. You want the tops to be dry but still squidgy.
Remove from the oven and allow to cool for a minute or two before serving. Serve with a dollop of coconut yoghurt, fresh berries or just as they are.