I received an email recently about a recipe exchange. I get dozens of email forwards that say you have to send it on to 20 of your friends or something terrible will happen; I ignore them. This one, however, was about food.
Beneath the content of the email, it listed two email addresses. All you had to do was send one recipe to the address in position one, then remove that person from the list, add your own email address and send it to 20 friends. The idea is that you will then receive 36 recipes. I have so far received only 10, but 10 very good ones nonetheless, which included this recipe for chocolate peanut butter pots. As soon as I read it, I knew I had to make them!
This recipe is gluten free, sugar free, dairy free (if you want it to be) and seriously easy to make. It can also be made using almond butter instead of peanut and you can experiment with different toppings. I used Greek yoghurt and hazelnuts, since I didn’t have any peanuts in my cupboard, but I’m sure it would also be good with berries or fresh mint.
The girl who sent me this recipe listed quantities for 4 people. Since we were 5 for dinner, I added 50% to everything and made enough for 6 – enough for me to have an extra one! It keeps in the fridge for a few days too so can be made in advance.
Makes 6 ramekins
1 ½ cups almond milk (can use soya, cow’s milk or any alternative)
1 tsp vanilla extract
3 tbsp peanut butter
3 egg yolks
3 tbsp maple syrup
a pinch of salt
150g dark chocolate (the darker the better)
1. Preheat oven to 150C
2. Heat milk, vanilla and peanut butter together in a small saucepan on a low simmer until it’s a smooth consistency and completely combined.
3. In a large bowl, whisk the egg yolks with the maple syrup and salt.
4. Remove the milk mixture from the heat. Break the chocolate into small pieces and stir into the mixture until it has completely melted.
5. Slowly pour the chocolate mixture over the eggs whilst constantly whisking.
6. Pour or ladle the mixture evenly into 6 ramekins. Place these ramekins in a deep baking pan and fill the pan with hot water, careful not to get any in the ramekins.
7. Bake for around 30 minutes. Allow to cool and then refrigerate for at least an hour before serving.
8. Serve topped with a spoonful of Greek yoghurt and some chopped nuts.