A few months ago, now, my health took a rapid decline when in addition to my ME (Chronic Fatigue Syndrome, for US readers), I discovered that I’d become really intolerant of dairy and gluten. I’d been sensitive to both for a few years, but all of a sudden my body stopped tolerating them at all.
Move on a couple of weeks of excruciating abdominal pain, as well as less pleasant symptoms, and I’d become near convinced I was confined to my own personal food hell. All of my go-to comfort foods (cheese, bread, pasta, milk chocolate) were completely off the agenda. So, I did what any self-respecting, food-loving spoonie would do, and I threw myself into internet research on dairy and gluten alternatives.
This is probably the most adaptable chocolate dessert recipe my waistline has ever had the misfortune of me discovering. You can use flavoured chocolate, or serve with fresh fruit, and it also makes a killer sauce to go over frozen bananas. It’s best made the night before if you’re planning that far in advance, and it lasts a couple of days if you keep it in an airtight container.
Aside from being made from things you can keep stocked in your cupboard at all times, it also has the added benefit of being really simple, and very, very cheap. Just 3 ingredients, and under £5.
Serves: 2-4 people.
Preparation time: 5-10 minutes, then a couple of hours to set in the fridge.
You will need:
- 125 g of Dark Chocolate (70% cocoa solids or more is ideal, and I love to use raspberry flavoured chocolate in this)
- 400 ml can of Coconut Milk
- 4 tbsps of granulated sugar (or equivalent of the sweetener of your choice)
- Optional: Grated chocolate, dessicated coconut or fruit to garnish.
Break up your chocolate into small-ish chunks and melt it. You could probably do this in the microwave if you want, but since I don’t own one, I put a heatproof glass dish over a pan of boiling water and melt it that way.
Once your chocolate is melted, open your can of coconut milk and scoop the solid coconut cream out of the top, leaving the water behind in the can. You can use that leftover coconut water for a multitude of cool things, if you’re so inclined. Add your sugar and coconut cream into the bowl with the melted chocolate, and stir until smooth and glossy.
Transfer into individual portions (I don’t own ramekins dishes, so I’m using teacups) and refrigerate until set.
Once it’s set, you can take it out and enjoy!