From the February/March 2020 issue
Prep Time: 20 mins
Cook Time: 10-15 mins, plus 2-4 hrs chill time
Coconut sugar contains beneficial minerals and antioxidants and has a lower glycemic index than regular sugar.
- 4 ounces 70% dark chocolate chips or baking chocolate
- 2 cups full-fat organic coconut milk, divided use
- 1 TBSP maple syrup
- 2 egg yolks
- 1 tsp pure vanilla extract
- Pinch sea salt
- 1 cup coconut sugar
- 2 tsp pure vanilla extract
- Flaked sea salt, for garnish
- Chop the chocolate into small pieces, if you are not using chocolate chips. In a heavy-bottomed medium pot, melt the chocolate, coconut milk, and maple syrup over medium-low heat. Bring to a strong simmer and then reduce heat to low. Whisk until mixture becomes thick, about 5-7 minutes. Remove from heat.
- In a separate medium bowl, whisk together egg yolks, vanilla, and sea salt. Add 1 tablespoon of the melted chocolate to the bowl with the egg yolks and whisk quickly to temper the egg yolks (this prevents the eggs from cooking in the hot chocolate). Repeat, 1 tablespoon at a time, with half of your chocolate mixture.
- Using a plastic spatula, scrape the egg/chocolate mixture into the main pot with the rest of the chocolate. Mix thoroughly. Pour this mixture into 4 small ramekins and set in the fridge for 2-4 hours until firm.
- While pots are setting up, in a medium pot over medium-high heat, add the rest of the coconut milk and the coconut sugar. Simmer mixture until caramel thickens, about 5-7 minutes, then add vanilla. Let caramel cool in the refrigerator in a mason jar for 30 minutes before using as topping.
- Once pots are set, drizzle caramel over each one. Serve topped with flaked sea salt.