Whoa, Nelly!! Hold on to your horses people because this recipe will hit you upside the face and make you want more!
Chad e-mailed me this recipe last week with the subject line, “Hop to it!”. Yes sir, yes sir. I put the baby down for bed one night, we chowed down on some bunless burgers and got to work in the kitchen.
The ingredient list is so simple!
This recipe takes all of 5-10 minutes to whip together and makes 4 generous ramekin servings.
I made this again and doubled the recipe to make enough for us to eat again and to take to a friend’s house that just had a baby. Holy yum. Seriously. Make this immediately.
P.S. In order to connect with more of you out there who I’m not friends with on Facebook, I have created a FB page for this little ole blog of mine. If you want an easier way to keep up and see posts from me then head over and “like” it. xoxo
Dark Chocolate Pots de Creme
from Cook Eat Paleo
1/4 c honey
1 tsp instant espresso powder
1 tsp vanilla extract (gluten free if necessary)
4 oz. unsweetened chocolate, chopped
3/4 c. coconut milk
Combine all ingredients, except coconut milk, in blender/food processor/Vitamix.
Heat coconut oil over medium/high heat on stovetop until very hot, being careful not to boil.
Add coconut gradually in blender and blend until chocolate is melted and mixture is smooth.
Divide mixture into 4 ramekins, place in refrigerator to set for about 2 hours.