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Nutty Salted Caramel Choc Pots

Nutty Salted Caramel Choc Pots

serves 2 | chill for 2-3 hours

3.5(5)

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Calories

:

1028 kcal

Protein

:

9.4g protein

Total

:

20 minutes

Difficulty

:

Easy

Veggie

Quick

Allergens:

Hazelnuts
Milk
Cereals containing gluten
Wheat
Soya
Cereals containing gluten
Peanut
Sesame
May contain traces of allergens
Barley
Oats
Soya

Delicious chilled from the fridge.

Ingredients

Serving amount

1 pack(s)

Coconut Milk

20 grams

Hazelnuts

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

80 grams

Salted Caramel

(Contains: Milk)

125 grams

Biscuit Crumb

(Contains: Cereals containing gluten, Wheat May be present: Barley, Cereals containing gluten, Oats, Soya)

100 grams

Chocolate Chips

(Contains: Soya)

Not included in your delivery

2 tbsp

Butter

to taste

Salt

Nutrition Values

Energy (kJ)4302 kJ

Energy (kcal)1028 kcal

Fat62.9 g

of which saturates37.5 g

Carbohydrate103.3 g

of which sugars51.6 g

Dietary Fiber4.5 g

Protein9.4 g

Salt1 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.

Cooking steps

Make the Biscuit Base

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 caramel sauce over the top of the biscuit base. Pop into the fridge to firm up.

Melt the Chocolate

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.

Fill and Set

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.

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