Positive chocolate pot de crème
- 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