chocolate shots
Servings Prep Time
6shots 5 minutes
Cook Time Passive Time
10minutes 1day

Servings Prep Time
6shots 5 minutes
Cook Time Passive Time
10minutes 1day

Ingredients

Instructions
  1. Start this recipe the night before by chilling your tin of coconut milk in the fridge. Once you are ready to start, you will see that the solids of the milk have risen to the top, leaving about half a tin of water at the bottom. Drain off the water (you can use this in smoothies or cooking, don’t throw it away).

  2. Heat the coconut solids over a very gentle heat and add the chocolate and maple syrup. Stir until fully melted and incorporated.

  3. Pour into small shot glasses, allow to cool to room temperature and chill in the fridge for at least 2 hours. These can be prepared up to 24 hours ahead of when you need them – simply cover the shot glasses with cling film..

Recipe Notes

cook once: eat twice

This makes a delicious chocolate sauce for pouring over berries, brownies, or your favourite non-dairy ice cream.  It can be stored in a container for up to 3 days and reheated gently to bring it back to liquid. Simply double the ingredients to use in a different way.