Vegan Chocolate Chilli Pots

Directions

1. 1
   Melt the chocolate and coconut oil, if using, in a bain-marie on the hob. The coconut oil adds a little more creaminess and helps the mixture set a little better, but is not essential.
2. 2
   While this is melting, roughly chop the hazelnuts or blitz them briefly in a food processor and toast the pieces in a dry pan for a couple of minutes.
3. 3
   Put the tofu, chocolate, cinnamon, chilli flakes and salt into the food processor and blitz until completely combined, light and silky.
4. 4
   To assemble, pour into small glasses, jars or cups and decorate with the hazelnuts.
5. 5
   If using the raspberries: I like to add some to the mixture itself, and add a few for decoration.
6. 6
   Chill the pots in the fridge for at least 30 minutes before eating.
7. 7
   http://www.thewholeingredient.com/2016/04/26/vegan-chocolate-chilli-pots/