The official name for this recipe, which comes from Less Meat, More Veg, is ‘Chocolate, Coconut and Raspberry Spread’, but I like to think of it as Chocolate for Breakfast, as that is basically the point. You can say all you like that it has 1 serve of fruit in it, but that’s basically irrelevant – the real point of this recipe is that you get to have chocolate for breakfast, just like I’m doing right now.
Incidentally, I really did want to share a nice, healthy recipe from the above book, and I may later – there are plenty to choose from. But I just couldn’t go past this one.
Your Shopping List100g fresh or frozen raspberries 125ml coconut milk 200g dark chocolate, preferably 70% cocoa solids
Now what do I do with it?
Smash up the raspberries with a fork until they are a purée. Break the chocolate up, and melt very gently with the coconut milk. You can do this in a bain marie or a microwave, or you can live dangerously like me and do it directly over very low heat, stirring like mad. Just be aware that this can be a very successful way to burn chocolate.
When the chocolate is melted, mix into the raspberries. Leave to cool, then eat, spread on bread or anything else you like. If you eat a quarter of this mixture for breakfast along with bread and a bowl of fruit, this is apparently 2 serves of fruit for the day. However, even I find it hard to contemplate eating a quarter of this mixture in one sitting – it’s marvellous, but very rich. Perhaps De Thamples had a somewhat less chocolatey chocolate in mind?
This would also make a wonderful vegan chocolate fudgey frosting for a cake. Or you could eat it straight from the bowl. Though perhaps not for breakfast…
And Nutella? Eat your heart out. This is so much better.