Chocolate coconut pots

Ingredients

Makes 4 bigger pots and 6 smaller

• 320g of coconut cream (top part of a can of coconut milk)

• 180g dark chocolate (70-85%)

• 20g collagen powder

• 1 tsp vanilla extract 

Toppings:

• Shavings of chocolate

• Whipped coconut cream

• Extra virgin olive oil

• Flaky sea salt 

Instructions

1) Chop the chocolate into fine bits and add them to a medium bowl. Pour in the collagen powder and combine. 

2) Heat the coconut cream in a pot over medium heat and bring to a simmer. Remove the pot from heat and pour the cream into the bowl with the chocolate. Stir until well combined and you get a smooth texture. Stir in the vanilla and let cool 5mins.

3) Pour the chocolate mixture into different cups or pots, and place them in the fridge to set for at least 2h (or overnight). Serve topped with the whipped coconut cream, chocolate shavings, a dash of extra virgin olive oil and some flaky sea salt. 

* These can easily be frozen for later use.