It's almost dangerous that these chocolate pots are so easy to make (literally 5 minutes and from only 4 store-cupboard ingredients too!). They are also fantastic from the freezer as a no-churn ice cream which makes them brilliant for last minute playdate desserts or when everyone needs a bit of an afternoon energy boost - mummy included!
Note: add more cocoa for a richer flavour but I find my daughter favours this creamier version.
Makes 4 pots
300ml cold coconut cream (it needs to be the cream and not milk)
2 tbsp cocoa
2 tbsp agave syrup
1 tsp vanilla paste
Place the coconut cream in the fridge for an hour before using to make sure it is as solid as possible. Once ready, place all the ingredients in a bowl and, using an electric whisk, whisk for 5 minutes until light and fluffy [Note: do not whisk for longer as the mixture will become watery].
Divide between ramekins and place in the freezer for at least 2 hours. Remove 30-40minutes before serving to allow it to soften if you want a mousse texture or 20 minutes for ice cream.