Vegan Recipe with Rachel Jamison

Rachel of Nutri Balance Swansea is a nutritionist with over 10 years’ experience.

This month Rachel has an indulgent pudding for us, proving that even nutrition experts recognise that we sometimes need a treat.


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200 g dairy-free dark chocolate (at least 75% cocoa solids)

700 g silken tofu

6 tbsp maple syrup/agave if you wish

1 lime zest  

1 tablespoon vanilla bean paste

1 tablespoon dark rum (or not)

1 large pinch of dried chilli flakes

(or a little chilli powder)

1 large pinch of sea salt

1 large tbsp raw cacao powder

Place a small pan over a medium to low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, allow to melt, stirring occasionally.
Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl. Add the tofu to a food processor with the remaining ingredients, then blitz for 1 to 2 minutes, or until smooth. Add the melted chocolate and cacao powder and pulse until silky and combined.
Divide the mixture between little bowls (to make it extra special, I like to use a mixture of espresso cups and cute little glasses), pop in the fridge for 15 minutes to chill, then serve.

Tip: Try serving your chocolate pots with shavings of dark chocolate, or bash up your favourite crunchy biscuits or nuts and sprinkle them on top.

You could layer this in little glass pots, maybe biscuit or nuts at the bottom, then the chocolate mousse then whipped coconut cream with chocolate shavings and raspberries on top.

Other ideas are using it on a biscuit and melted coconut oil base as a cheesecake with your own toppings ….the options are endless, make it your own.

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