Magick Cocoa Chocolate Pots

Makes 600ml or 5-6 small jars

Ingredients

200 g dark chocolate

2 large ripe avocados

4 tablespoons Magick Cocoa

3 teaspoons vanilla extract

6 tablespoons maple syrup

zest of 2 oranges

1 teaspoon cinnamon

1/4 teaspoon ground cardamon

1/4 teaspoon ground cloves

Pinch of salt

150 ml coconut cream

Berries and edible flowers to serve

Method

Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.

Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.

Halve and stone the avocados, then scoop the flesh into a food processor.

Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.

Pour in the cooled chocolate, then pulse a final time until creamy and smooth.

Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes.

Serve with fresh berries and edible flowers.