They say save the best til last and this is definitely the best part of our delicious plant based three course meal- the dessert. If Valentines day does not include chocolate, is it really Valentines day? This is the most melt in your mouth, gooey and utterly scrumptious chocolate dessert, I mean just look at it!
There is a bit more prep work involved in this, but it can be done earlier in the day or even the night before and left to chill before you are ready to cook. This therefore means no rushing around on your special evening too, so relax, enjoy and indulge in the goodness.
To make 4 small ramekins or one larger cake:
100g of ground oats
7 tbsp of ground almonds
6 tbsp of brown sugar or coconut sugar
160ml of oat milk
1 small ripe banana
1.4 tsp of baking soda
1 tsp of vanilla
1 tsp of coconut oil
1 tbsp of cider vinegar
A pinch of salt
50g of dairy free chocolate
Dairy free whipped cream or double cream, fresh mint and berries to serve
To begin preheat the oven to 180 degrees (if making to serve straight away.)
Add all the dry ingredients, except the dairy free chocolate to a bowl. Add the wet ingredients to a blender, blend and then add to to the bowl too. Mix everything together well.
Grease your ramekins with oil or butter and and pour in the mixture.
snap off a few chunks of chocolate and place in the middle of the pots so it can melt for a gooey surprise.
Bake for about 15-20 minutes, check it's cooked and take out of the oven.
Serve straight away with your fruit and cream. Yum!