Macadamia, chocolate and vanilla pots

Macadamia, chocolate and vanilla pots

It’s hard to believe that this dessert is gluten free, better for diabetics, lacto vegetarian AND wheat free.

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

Macadamia, chocolate and vanilla pots

Serves: Makes 4 small portions

Ingredients

  • 1 x 250g tub plain, smooth, fat-free cottage cheese
  • 165g macadamia nut butter
  • 10ml (2 tsp) vanilla essence
  • 50g xylitol
  • 50g cocoa powder
  • small pinch salt
  • mixed frozen berries, to serve

Instructions

1

Place all of the ingredients, except the frozen berries, in a blender and blitz until smooth, about 3 minutes. Divide the mixture among 4 ramekins or small bowls, cover each with cling film and refrigerate, at least 1 hour, but up to 3 days.

2

To serve, top the pots with slightly defrosted mixed berries and enjoy.

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