Only a few days ago, in my last post, I had the feeling that spring was on its way. But only one day later, down came the snow once again. In fact, as I go to post this piece, it’s very white outside. At times of despair, a “cheer-me-up” pudding is called for to help me get through the rest of this dreary month, and what comes to mind most naturally? Chocolate, of course!
This is a simple recipe with only a few ingredients. I don’t usually buy out of season fruit, but I made an exception this week and bought some rather delicious looking strawberries. Best of all, they tasted pretty good too. Of course you can top your dessert with any fruit you fancy, or simply leave it plain. I also added a sprinkle of my favourite toasted raw coconut flakes on top, just before serving. Depending on your chocolate taste-buds, use however much of the darker variety you prefer. Enjoy!
- 140g plain gluten-free, dairy-free granola, finely crushed
- 50g coconut oil
- 200ml canned coconut milk
- 200g dairy free plain chocolate
- 100g 90% cocoa extra dark chocolate
- 1 to 2 tsp good quality vanilla bean paste
- Fresh fruit and toasted coconut, optional, to serve
- Grease and line an 18cm spring-form cake tin. Put the granola in a bowl. Melt the coconut oil and mix into the granola until well incorporated.
- Press into the bottom of the tin using the back of a spoon and chill whilst preparing the chocolate layer.
- Pour the coconut milk into a saucepan. Break up the chocolate and add to the pan. Place over a very low heat, and stir occasionally until melted. Cool for 10 minutes, stir in vanilla paste to taste and then pour over the granola base. Leave to cool, and then chill for about an hour until firm.
- Carefully release from the tin. Peel away the lining paper and transfer to a serving plate. Top with fruit and coconut if using.