Blueberry Chocolate Pots Inspired by Mega Lucario
serves 2 | chill for 2-3 hours4.5(2)
Calories
:
1052 kcalProtein
:
8.8g proteinDifficulty
:
EasyVeggie
Quick
Allergens:
- Hazelnuts
- Nuts
- Cereals containing gluten
- Wheat
- Soya
- Barley
- Cereals containing gluten
- Oats
- Soya
- May contain traces of allergens
- Hazelnuts
- Nuts
- Spelt (wheat)
- Wheat
- Sesame
- Cashew nuts
- Macadamia Nuts
- Almonds
- Milk
- Pistachio nuts
- Rye
- Brazil nuts
- Peanut
- Walnuts
- Pecan Nuts
This delicious chilled treat features the purple and blue hues of Mega Lucario.
Ingredients
Serving amount
1 pack(s)
Coconut Milk
20 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
125 grams
Biscuit Crumb
(Contains: Barley, Cereals containing gluten, Oats, Soya, May contain traces of allergens, Cereals containing gluten, Wheat)
100 grams
Chocolate Chips
(Contains: Hazelnuts, Nuts, Spelt (wheat), Wheat, Sesame, Cashew nuts, Macadamia Nuts, Almonds, Milk, Pistachio nuts, Rye, Brazil nuts, Oats, Cereals containing gluten, Peanut, Walnuts, Pecan Nuts, Barley, May contain traces of allergens, Soya)
100 grams
Blueberry Jam
1 unit(s)
Apple
Not included in your delivery
2 tbsp
Butter
to taste
Salt
Nutrition Values
Energy (kJ)4402 kJ
Energy (kcal)1052 kcal
Fat64.4 g
of which saturates38.2 g
Carbohydrate106.7 g
of which sugars56.5 g
Dietary Fiber5.8 g
Protein8.8 g
Salt0.6 g
Calcium16 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking steps
1
- Melt 2 tbsp butter in a pot over medium-low heat. When melted, remove from the heat.
- Reserve 3 tsp of biscuit crumb in a small bowl and set aside. Add the remaining biscuit crumb to the butter. Mix together until combined.
- Divide between 2 appropriately-sized glasses. Lightly pat the crumbs down with the back of a spoon to make the base.
- Spread the blueberry jam over the top of the biscuit base. Pop into the fridge to firm up.
2
- Place a pan over medium-high heat and add the coconut milk.
- Bring to the boil and simmer for 1 min. Remove from the heat and immediately add the chocolate chips and a pinch of salt.
- Allow to sit for 1 min, then stir together until the chocolate is melted and everything is well combined. Allow to cool, 5 mins.
- While the mixture cools, roughly bash the hazelnuts in the unopened sachet using a rolling pin or the bottom of a pot.
3
- Pour the cooled coconut chocolate mixture over the biscuit base.
- Cover with cling film and pop into the fridge (2-3 hours if you want them fully set, but they'll still be delicious if you want to eat them right away).
- Quarter and core the apple. Cut into 1½ cm chunks.
- Before serving, sprinkle each chocolate pot with reserved biscuit crumb, hazelnuts and apple.
TIP: Have kids help sprinkle the garnishes over the top.
