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.