Yield: 4 servings
INGREDIENTS:
2 eggs
¼ cup honey
1 teaspoon instant espresso powder
1 teaspoon organic vanilla extract
4 ounces chopped unsweetened chocolate
¾ cup coconut milk
1 pint raspberries
DIRECTIONS:
- Add all ingredients, except coconut milk and raspberries, to blender in order listed and blend until smooth.
- Heat coconut milk until very hot (do not boil).
- With blender running on low, slowly and carefully pour hot coconut milk into blender.
- Blend until chocolate is completely melted, and mixture is smooth and thick.
- Pour into serving cups and refrigerate until set, about 2 hours.
- Top with raspberries and serve.