Who could guess that you can make such a delicious chocolate dessert that is completely dairy and sugar free?! This amazing recipe makes a rich, velvety, dense Pots de Creme style pudding. The creaminess comes from coconut milk and the sweetness is from the agave syrup. It's super easy to make and people will love it!
Chocolate Ambrosia
1 ½ cup bittersweet chocolate wafers
¾ cup agave nectar
1 ¼ cup coconut milk
1 pinch sea salt
1 tablespoon vanilla
Coarsely chop chocolate by hand or in food processor. Place in a bowl and add ¾ cup of agave nectar. Set aside.
Place coconut milk in a small, heavy bottomed saucepan. Add pinch of salt. Add the vanilla. Heat mixture until it just comes to a boil. Remove from heat and whisk mixture into the chocolate. Continue whisking until all the chocolate is melted and the filling looks smooth and silky. Allow to cool to room temperature then chill in the refrigerator for several hours before serving.
Agave nectar is a natural sweetener derived from the Agave cactus (yes, the same plant they use to make Tequila!). Agave syrup has a lower glycemic index than sugar or corn syrup, meaning it will not create a dramatic spike in your blood sugar levels. It has a very mild, pleasantly sweet taste.
Coconut milk has many healing properties. It is anti-viral, anti-fungal and anti- bacterial. It also supports the thyroid and can increase the metabolism. Coconut milk helps digestion and can prevent constipation. It contains many essential amino acids and vitamins including lauric acid (found in breast milk) which promotes brain development and healthy bones.
