1 14 ounce can of full fat coconut milk
5 ounces dark chocolate
2 Tbsp agave nectar
1/2 tsp vanilla essence
pinch of cinnamon
pinch of nutmeg
- Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon .
- Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor
- Blend everything together until smooth and creamy, pour into ramekins and chill for about 5 hours until firm and creamy.
Decorate with fresh raspberries.