<\/p>\n

Ingredients:<\/strong><\/p>\n

\n
• 400ml can\u00a0Coconut Milk<\/li>\n
• 140gms Dark Chocolate broken into pieces<\/li>\n
• 1\/2 cup fresh basil leaves washed and dried (trust us -its good!)<\/li>\n
• 2 tbsp Agave nectar<\/li>\n
• 1\u00a0tsp fresh orange zest<\/li>\n
• 1\/2 tsp Vanilla Extract<\/li>\n<\/ul>\n

  1\/4 tsp ground black peppercorns (again, trust us…)<\/p>\n

  Method:<\/strong><\/p>\n

  \n
  1. Warm the coconut milk in a small to medium sized pot on the stove. Not boiling but get it nice and hot.<\/li>\n
  2. Break up the chocolate and put it into a blender\/food processor. Add in the warmed coconut milk. Be sure to use a blender that can handle the heat and carefully attach lid to blend into a smooth chocolately milk.<\/li>\n
  3. Once combined and smooth add in all other ingredients and blend thoroughly.<\/li>\n
  4. Cool to room temp. mix can be strained if you choose before decanting into small serves. We made 4 pots in small port glasses but little jars would work too.<\/li>\n
  5. Refrigerate for 3 hours or until form and enjoy.<\/li>\n<\/ol>\n
     <\/div>\n","protected":false},"excerpt":{"rendered":"

     Ingredients: 400ml can\u00a0Coconut Milk 140gms Dark Chocolate broken into pieces 1\/2 cup fresh basil leaves washed and dried (trust us -its good!) 2 tbsp Agave nectar 1\u00a0tsp fresh orange zest 1\/2 tsp Vanilla Extract 1\/4 tsp ground black peppercorns (again, trust us…) Method: Warm the coconut milk in a small to medium sized pot on […]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[106],"tags":[],"yoast_head":"\n