Guilt-Free Dessert



 Okay, Soupure souppies.  We know you have been craving a dessert soup. So, ta da!  Here it is.  While it has not made it to our own soup line up (QUITE YET), there is no reason it cannot make it RIGHT NOW to your stomachs.  Now we have covered it all – breakfast soup smoothies, meal soups and now the most delicious dessert chocolate soup you have ever tasted. And, by the by, dark chocolate, is a powerful source of antioxidants, which can improve blood flow and lower blood pressure, raise good and lower the bad cholesterol, and may lower the risk of cardiovascular disease. Plus, it’s just plain yummy. Aim for a version with 75 to 80 percent cacao.

Honestly, who said you can’t have it all (in a bowl)?


 Makes 3-5 servings.


85g (3 oz) dark chocolate, melted

2 tsp arrowroot powder

500ml (17½ fl oz) almond milk

1 tsp olive oil

1 tsp vanilla extract (Optional 1 extra tsp vanilla extract for coconut cream topping below)

1 tbsp honey

25g (1 oz) almonds

pinch of sea salt

Optional (for coconut cream topping):  240ml (8½ fl oz) coconut milk


Dry fry the almonds in a pan over low heat for 5-8 minutes, then drizzle over 1 tsp olive oil and a sprinkling of sea salt and toss them to coat the nuts, then set aside. Meanwhile, whisk the arrowroot with the almond milk in a small saucepan and heat until thickened, add the vanilla and honey, then pour in the melted chocolate, stirring until combined. Pour into small bowls and sprinkle your almonds on top.

Optional:  Serve with coconut cream – chill a can of coconut milk overnight, then skim the thick heavy cream off the top and whisk in a chilled bowl with 1 tsp of vanilla extract until thick.

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