Blueberry Coconut Pots with Chocolate Sauce and Toasted Almonds

 “Life is too short for self-hatred and celery sticks.” ~  Marilyn Wann

I held an impromptu dinner for friends last night. Roast lamb with baked pumpkin and garden vegetables, and then for dessert these little pots of joy. The pots of joy idea arose from me looking in the pantry and wondering what I could whip up in five minutes flat that would be yummy and reasonably healthy.

This dessert ticks the boxes if you are following a high fat low carb diet, and it can be made gluten-free using dark Lindt chocolate. If you are dairy free substitute coconut cream any time I mention dairy cream! Want to be completely sugar-free? Use stevia or natvia instead of maple syrup. Use a 70% chocolate or above for your chocolate sauce.

On the bottom of each pot is a firm coconut and maple syrup jelly. The jelly is then topped with fresh blueberries, a warm chocolate sauce, a drizzle of thick fresh cream, and some toasted almonds. Result? Happiness in your mouth.

These pots are stupidly easy to make. Here’s how to create some of that happiness for yourself…

Ingredients to serve 4:

1 x 270ml can of coconut milk (I love Ayam brand!) 2 x heaped teaspoons of gelatin powder, 2 x tablespoons of maple syrup, pinch of salt, 1 x cup of fresh blueberries, 2 tablespoons of warm chocolate sauce per person (that’s 8! – you can use a good commercial brand or simply combine 2/3 good chocolate and 1/3 fresh cream over low heat and stir until combined and smooth), 4 tablespoons of cream, 4 tablespoons of toasted almonds.

Method:

Place the contents of the can of coconut cream in a bowl. Then 1/2 fill the tin with boiling water and add the gelatin powder. Stir well until combined and then pour over coconut milk. Add the salt and maple syrup, stir well and pour into 4 small ramekins or teacups. Refrigerate for two hours or until set.

To Assemble:

Toast your almonds in a dry pan over medium heat, stirring constantly so they don’t burn. This will take just a few minutes. Pour onto a plate to cool.

Make or warm your chocolate sauce. Don’t make it boiling hot. You should still be able to comfortably stick your finger in it. (Yum!) Too hot and it will melt your jelly!

Divide the blueberries between the pots.

Pour a couple of tablespoons of warm chocolate sauce over the blueberries.

Now drizzle some fresh cream.

Top with toasted almonds.

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