This rich, creamy dessert starts with Mexican chocolate—made from ground cacao beans and sugar, and usually flavored with cinnamon or other spices. If you can’t find it, substitute bittersweet chocolate. Some version use cashew butter or tofu; this one’s nut-free and soy-free. Use coconut cream, not coconut milk, for the best results. If you can’t find coconut cream, chill two cans of full-fat coconut milk, then scoop the hardened cream off the top. Pre-made vegan whipped topping makes this easier, but homemade is better. Just beat coconut cream in a standing mixer or with a handheld mixer until it’s thick and fluffy, about 3 minutes, then beat in vanilla extract and unrefined cane sugar or agave; start with cold coconut cream and a chilled bowl for the best results.
Serves 4 to 6
6 ounces Tazo or other Mexican chocolate, finely chopped
6 ounces bittersweet chocolate, finely chopped
1 14-ounce can coconut cream
1/4 cup unrefined cane sugar
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red chili powder, or to taste
Vegan whipped cream topping
Chocolate shavings for garnish
1. Combine Mexican and bittersweet chocolate in large metal bowl. Set aside
2. Combine coconut cream, sugar, vanilla, salt, cinnamon and chili powder in a medium pot. Heat to a simmer. Just before mixture comes to a boil, remove from heat and pour over chocolate. Let stand for one minute, then stir with a rubber spatula until completely mixed and smooth.
3. Pour into individual serving bowls or ramekins, cover with plastic and refrigerate for 3 to 4 hours, until completely chilled and firm. Remove from refrigerator, top with whipped topping and chocolate shavings, and serve immediately.