Positive chocolate pot de crème

Serves two


  • 200g ricotta
  • 50g unsweetened cocoa powder
  • 3 teaspoons honey
  • 1 teaspoon vanilla extract



Place all the ingredients in a bowl and whisk/mix together until thick and smooth. Transfer to a small glass or espresso cip and store in the fridge until ready to serve.

Optional: add in a couple of teaspoons of nut butter after you have mixed if you want a nutty flavour and/or top with chopped nuts.

Tip: to make a plant-based version replace the ricotta with silken tofu and the honey with maple syrup.

Recipe taken from my second book HAPPY GUT, HAPPY MIND. Available on Amazon HERE