Gluten-free | Dairy-free | Sugar-free | Grain-freeMakes: Enough for 6- 8 serves
Cuisine: Bridget's Healthy Kitchen
Prep time: 3 - 4 minutes
Cook time: 3 - 4 minutes
Cool time: 40 hours & 20 minutes
If you can imagine eating silk, that's what it's like when you devour one of my healthy Chocolate Chestnut Pots, thanks to its smooth, silky texture. The taste, however, is rich and chocolatey.
The unsweetened chestnut puree beautifully matches with the coconut and chocolate to create this healthy dessert. It's also free from gluten, sugar, dairy and grain so that you can indulge without the guilt.
You can find this recipe and many more deliciously healthy Christmas goodies in my eBook, Bridget's Healthy Christmas.
Hints, Tips & Tricks
You will also need a food processor for this recipe.
I use an unsweetened chestnut puree in this recipe. You can use a store-bought one as I do, or you can create your own. Just make sure it's unsweetened! The brand I use is Clement Faugier.
I also use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre that's made from 100% pure chicory. Feel free to use your own fibre syrup, but make sure to read the labels. Many companies lace their syrups with ingredients such as malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. If you would like to purchase my Sweet As Fibre Syrup, click here.
You can choose to make this dessert ahead of time as it can happily sit in the fridge for a couple of days before serving.
- 130 ml (4.3 fl oz) full fat coconut cream
- 130 ml (4.3 fl oz) full fat coconut milk
- 200 g (7 oz) dark sugar-free, dairy and gluten-free chocolate chips
- 275 g (9.7 oz) unsweetened chestnut puree (see above for details)
- 1 large egg, at room temperature
- 30 g (1 oz) Sweet as Fibre Syrup
- A handful of fresh raspberries, blueberries or strawberries to serve
- In a saucepan, heat the coconut cream and milk until it almost comes to a boil. Remove from the heat.
- Place the chocolate into a food processor and blend until almost powdery. Add the hot coconut mixture to the food processor, mix until the chocolate has fully melted and transforms into a smooth chocolate sauce.
- Add the chestnut puree, egg and fibre syrup and blend until very smooth, scraping down the processor bowl's sides if necessary.
- Evenly divide the mixture between 6-8 pots or ramekins, leave them to cool on the bench for 20 minutes, and then cover with cling film and set in the fridge for 3-4 hours.
- Serve chilled straight from the fridge with your toppings of choice.