No Bake Chocolate Coconut Pots with Honey Roasted Nut Sprinkle | Serves 2
These No Bake Chocolate Coconut Pots are great for when you're hosting or when you're just after a tasty snack. Rich coconut chocolate is topped with honey roasted pistachios and flaked almonds. Leave them in the fridge to set, or enjoy them straight away - they'll be just as delicious either way!
Prep: 5 mins
Cook: 10 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 200 ml coconut milk
- 100 gr chocolate chips
- 25 gr pistachios
- 15 gr toasted flaked almonds
- 30 gr honey
- 200 ml coconut milk
- 100 gr chocolate chips
- 25 gr pistachios
- 15 gr toasted flaked almonds
- 30 gr honey
- 200 ml coconut milk
- 100 gr chocolate chips
- 25 gr pistachios
- 15 gr toasted flaked almonds
- 30 gr honey
Instructions
- a) TIP: Put your glasses or ramekins into the fridge before starting if you're in a rush.
b) Pour the coconut milk into a medium saucepan and pop onto medium-high heat. Bring to the boil and simmer, 1 min.
c) Remove from the heat and immediately add the chocolate chips and a pinch of salt. Allow to sit for 1 min, then stir the coconut milk and chocolate together until the chocolate is melted and completely combined with the coconut milk. - a) Pour the coconut chocolate mixture into appropriately sized glasses or ramekins.
b) Cover with clingfilm and pop into the fridge to set. This will take 2-3 hours if you want them to fully set, but they'll still be delicious if you want to enjoy them immediately or in an hour.
c) Meanwhile, remove the pistachios from their shells, then roughly chop. - a) Next, heat a medium frying pan on medium heat (no oil). Once hot, add the pistachios and dry-fry, stirring regularly, until toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
b) Once toasted, remove from the heat. Add the toasted almonds, honey and a pinch of salt to the pan. Stir together and transfer to a bowl.
c) Once ready to serve, spoon the honey toasted nuts on top of the chocolate pots.
Enjoy!