I love desserts that you can whip up within 30 minutes and have in the fridge ready to grab when you want a sweet fix. Not only do these individual pots look stunning, they are really simple to make and you can prep them ahead of time. A base of oats topped with a creamy pistachio tofu cream, finished off with a dark chocolate shell, fresh juicy fig half and crunchy almonds. What a combination!
Ingredients:
For the base –
- 50g oats
- 1 tablespoon maple syrup
- 1 tablespoon nut butter
- 1 teaspoon coconut oil
For the filling –
- 1 x pack silken tofu
- 20g sweetener
- 2 tablespoons pistachio cream
For the topping –
- 1 tablespoon coconut oil
- 40g dark chocolate
- Fresh figs, halved
- Flaked almonds
Make them!
- Melt the coconut oil, nut butter and maple syrup then stir in the oats and mix to combine. Spoon between 4 x individual ramekin dishes and fill each one up to ⅓. Pat down well then set aside.
- Blend the tofu, sweetener and pistachio cream until smooth then spoon over each base and smooth out.
- Melt the coconut oil and dark chocolate then spoon over each one to cover. Add a fig half on top in the middle (cut side up) then sprinkle over some flaked almonds on top of the chocolate.
- Chill in the fridge for at least 2 hours. Then enjoy!
