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No Bake Chocolate Coconut Pots
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No Bake Chocolate Coconut Pots

No Bake Chocolate Coconut Pots

with Honey Roasted Nut Sprinkle | Serves 2

These No Bake Chocolate Coconut Pots are great for when you're hosting or when you're just after a tasty snack. Rich coconut chocolate is topped with honey roasted pistachios and flaked almonds. Leave them in the fridge to set, or enjoy them straight away - they'll be just as delicious either way!

Allergens:
Soya
Nuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

200 milliliter(s)

Coconut Milk

100 grams

Chocolate Chips

(Contains Soya May contain Milk)

25 grams

Pistachios

(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

30 grams

Honey

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Nutritional information

Energy (kJ)2589 kJ
Energy (kcal)619 kcal
Fat43.8 g
of which saturates28.3 g
Carbohydrate44.4 g
of which sugars41.8 g
Protein9.6 g
Salt0.26 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan

Instructions

1

a) TIP: Put your glasses or ramekins into the fridge before starting if you're in a rush.

b) Pour the coconut milk into a medium saucepan and pop onto medium-high heat. Bring to the boil and simmer, 1 min. 

c) Remove from the heat and immediately add the chocolate chips and a pinch of salt. Allow to sit for 1 min, then stir the coconut milk and chocolate together until the chocolate is melted and completely combined with the coconut milk.

2

a) Pour the coconut chocolate mixture into appropriately sized glasses or ramekins.

b) Cover with clingfilm and pop into the fridge to set. This will take 2-3 hours if you want them to fully set, but they'll still be delicious if you want to enjoy them immediately or in an hour.

c) Meanwhile, remove the pistachios from their shells, then roughly chop.

3

a) Next, heat a medium frying pan on medium heat (no oil). Once hot, add the pistachios and dry-fry, stirring regularly, until toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

b) Once toasted, remove from the heat. Add the toasted almonds, honey and a pinch of salt to the pan. Stir together and transfer to a bowl.

c) Once ready to serve, spoon the honey toasted nuts on top of the chocolate pots.

Enjoy!