Chocolate Pots with Salted Caramel and Hazelnuts
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Chocolate Pots with Salted Caramel and Hazelnuts

Serves 2 | Chill for 2-3 hours

Delicious chilled from the fridge.

Tags:
Quick
Veggie
Allergens:
Hazelnuts
Milk
Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Coconut Milk

20 grams

Hazelnuts

(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)

80 grams

Salted Caramel

(Contains Milk)

125 grams

Biscuit Crumb

(Contains Wheat May be present Soya, Cereals containing gluten, Milk)

100 grams

Chocolate Chips

Not included in your delivery

2 tbsp

Butter

to taste

Salt

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Nutrition Values

Energy (kJ)4373 kJ
Energy (kcal)1045 kcal
Fat65 g
of which saturates38.6 g
Carbohydrate103.6 g
of which sugars74.4 g
Dietary Fiber2.6 g
Protein9.9 g
Cholesterol0 mg
Salt0.49 g
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.

Instructions

1
  • Melt the 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 caramel sauce 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 something heavy.
3
  • Pour the cooled coconut chocolate mixture into the glasses.
  • Cover with cling film and pop into the fridge to set. this will take 2-3 hours if you want them fully set, but they'll still be delicious if you want to eat them immediately or after 1 hour.
  • Before serving, sprinkle each chocolate pot with the reserved biscuit crumb and the hazelnuts.