- 20 min
- 2 hours chill
Lightly oil 4 ramekins or dariole moulds.
Dissolve Jel-it-in in 1 cup of the coconut cream. Pour into saucepan and add remaining coconut cream, Vanilla Bean Paste, Pure Maple Syrup and chocolate.
Heat over a medium heat, stirring constantly until mixture comes to a gentle boil. Remove from heat and immediately pour into ramekins or moulds. Allow to cool to room temperature before placing into the fridge to chill for 2 hours. Top with fresh blueberries to serve.
For Jel-it-in to set completely, it must be brought up to the boil. Don’t be tempted to skip this step!
Heated Jel-it-in mixture will begin to set as soon as it starts to cool down. Work quickly to avoid any lumps!
We recommend using Lindt Dessert Premium Dark or 70% Cocoa Baking Chocolate, but you can use any dairy free dark chocolate.