Warning!!

Super exciting dessert awaits below!!

I made this hot chocolate cherry pot on Saturday evening (as a mini quick test when i was craving something a little chocolatey) and then because it was amazing, i made it again properly on Sunday, two different ways and this time took photos.

I am also sharing the variation of this recipe over at the Real Food Source, the whole foods company i do a lot of work with, as it uses their amazing almond paste which i adore- if you are in the UK try it! Check them out here and find the post (with almond paste) here.

There are a few key words that sum up this dessert and all at once you will realise why it is amazing!

Ridiculously indulgent... kills the cravings!
Sugar Free
Gluten and grain free (no flours)
Takes just 2 minutes
Endless flavour variations and mix-ins if desired
Erm...its chocolate... nuff said! !

If you've ever eaten a GU Hot Chocolate Souffle pot (these dessert pots for those who don't know) you'll know how rich and indulgent they are, you'll also know they are full of sugar and animal products.

Well hello healthy copy-cat GU Pudding pot. Ok so they don't puff up quite so much...but seriously taste wise you're right there! I will say that whilst these pots might be 'healthy' in terms of ingredients used, there are certainly not low calorie... you've been warned- I would suggest the recipe below is perfect as a sharing pot size. Go it alone if you dare!

The only difference between the recipe here and the one feature on the Real Food Source is the type of almond used- ground almonds vs almond paste. There is simply a slight difference in texture between each and the ground almond version here seemed slightly lighter in texture too.

I made a chocolate cherry version as I had fresh cherries to hand...but you could use any berries, chocolate orange, choco-banana...or just plain ol' chocolate if you prefer!

Recipe: Hot chocolate cherry pots

Serves 2 (or as a single serve!) multiply recipe to fill more ramekins!

Ingredients:

1/4 cup ground almonds
2 tbs cocoa powder (good quality)
1 tbs sugar-free berry jam and a few drops of stevia (to taste)
1/4 heaped tsp baking powder
tiny pinch salt
up to 1/4 cup non-dairly milk or juice of choice ( I used soy milk)
small handful of pitted cherries (or other fruit)

Method:

Mix everything (except the fruit) together until smooth adding the liquid last until the mixture is thick but easily spoonable.

You can mix a little fruit through the batter if desired otherwise spoon into a ramekin no higher than 2/3 of the way up and top with the fruit.

Microwave for 60 seconds on high, or you could bake in the oven.

Note: I have not tried the oven version yet (due to impatience!) but I can see no reason as to why it would not work- just keep an eye on it and be careful not to let it dry out as you still want a gooey centre.