Creamy chocca-mocca pots recipe

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  • Serves 6
  • 15 mins to prepare and 15 mins to cook, 1 hr to cool
  • 337 calories / serving
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HE CHOCCAMOCCAPOTS

Half fill a small saucepan with water. Place over a high heat and bring to a simmer. Put the 3 tbsp cold water, vanilla extract and coffee granules in a heatproof bowl. Place the bowl top of the saucepan, making sure the bottom of the bowl doesn’t touch the water. Heat until the coffee dissolves, stirring occasionally, then add the chocolate buttons and turn off the heat. Leave the buttons to melt, stirring twice.

Cut the avocados in half and remove the stones. Scoop out the flesh with a large spoon and place into a food processor. Add the icing sugar and pulse until smooth. You may need to remove the lid and push the ingredients down the sides with a spatula once or twice until the right consistency is reached.

With the motor running, slowly add the melted chocolate to the avocado mixture and blend until thoroughly combined. Divide between six espresso cups or glass tumblers – it is fairly rich, so a little goes a long way. Spoon 1 tbsp of the soya yogurt on top of each pot. Decorate with a couple of coffee beans if you like. Cover with cling film and chill for 1-2 hours before serving.

*Some vegan products may only be available in limited stores.

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  • Ingredients

  • 3tbsp cold water
  • ½tsp vanilla extract
  • 1tbsp instant coffee granules
  • 2 large ripe avocados that yield to the touch
  • 2tbsp icing sugar
  • 6tbsp plain soya yogurt
  • coffee beans to decorate (optional)
  • 200g Tesco dairy free chocolate buttons
  • Energy 1400kj 337kcal 17%
  • Fat 25g 36%
  • Saturates 10g 48%
  • Sugars 21g 23%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 22.4g Protein 5.9g Fibre 4.7g

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