Vegan Chocolate Chilli Pots

• 300 grams Silken Tofu, drained
• 50 grams Dark Vegan Chocolate
• 1 teaspoon Coconut Oil (optional)
• 1 teaspoon Cinnamon
• 1/2 teaspoon Dried Chilli Flakes (or cayenne)
• 1/4 teaspoon Good Salt
• 30 grams Hazelnuts
• Handful of Fresh Raspberries (optional)

1. Melt the chocolate and coconut oil, if using, in a bain-marie on the hob. The coconut oil adds a little more creaminess and helps the mixture set a little better, but is not essential.
2. While this is melting, roughly chop the hazelnuts or blitz them briefly in a food processor and toast the pieces in a dry pan for a couple of minutes.
3. Put the tofu, chocolate, cinnamon, chilli flakes and salt into the food processor and blitz until completely combined, light and silky.
4. To assemble, pour into small glasses, jars or cups and decorate with the hazelnuts.
5. If using the raspberries: I like to add some to the mixture itself, and add a few for decoration.
6. Chill the pots in the fridge for at least 30 minutes before eating.
7. http://www.thewholeingredient.com/2016/04/26/vegan-chocolate-chilli-pots/

silken, chocolate, coconut oil, cinnamon, chilli flakes, salt, hazelnuts, handful of fresh raspberries

Taken from food52.com/recipes/56918-vegan-chocolate-chilli-pots (may not work)