It’s hard to believe that these Macadamia and chocolate pots are gluten free, better for diabetics, lacto vegetarian AND wheat free. Created perfectly for those who have specific dietary requirements. They are also super quick to make and can be put in the fridge until serving, allowing you to carry on with any other tasks while they set!
Macadamia and Chocolate Pots
INGREDIENTS
- 1 x 250g tub plain, smooth, fat-free cottage cheese
- 165g macadamia nut butter
- 10ml (2 tsp) vanilla essence
- 50g xylitol
- 50g cocoa powder
- small pinch salt
- mixed frozen berries, to serve
METHOD
PLACE all of the ingredients, except the frozen berries, in a blender and blitz until smooth, about 3 minutes.
DIVIDE the mixture among 4 ramekins or small bowls, cover each with cling film and refrigerate, at least 1 hour, but up to 3 days.
TO serve, top the macadamia and chocolate pots with slightly defrosted mixed berries and enjoy.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
Macadamia, chocolate and vanilla pots
Ingredients
- 1 x 250g tub plain, smooth, fat-free cottage cheese
- 165g macadamia nut butter
- 10ml (2 tsp) vanilla essence
- 50g xylitol
- 50g cocoa powder
- small pinch salt
- mixed frozen berries, to serve
Instructions
Place all of the ingredients, except the frozen berries, in a blender and blitz until smooth, about 3 minutes. Divide the mixture among 4 ramekins or small bowls, cover each with cling film and refrigerate, at least 1 hour, but up to 3 days.
To serve, top the pots with slightly defrosted mixed berries and enjoy.
Did you make this recipe? Tag us on Instagram @foodandhomesa!
ALSO SEE: Roast Gochujang Chicken
https://www.foodandhome.co.za/recipes/roast-gochujang-chicken-with-honey-lime
ALSO SEE: Chargrilled Fish with Crispy Tortilla Salad
https://www.foodandhome.co.za/recipes/chargrilled-fish-with-crispy-tortilla-salad
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
