Serves: 4

Time: 10 minutes, plus 1 hour to set in fridge


2 ½ cups Australia’s Own Almond Milk

¼ teaspoon salt

¼ cup cocoa powder

¼ cup cornflour

¼ cup honey (or for a no added sugar option you can use a stevia based or monk fruit natural sweetener)

¼ cup sugar free dark chocolate

2 shots espresso



In a small saucepan whisk together the almond milk, salt, cocoa powder and corn flour. Place over a moderate heat and bring to the boil whisking regularly to ensure no lumps. Simmer for a minute or so until thickened.

Add the honey, dark chocolate and espresso to the pan and stir until melted.

Pour into glasses or ramekins and leave on the kitchen bench to cool. Once cool place in the fridge to completely set.

Top with sliced strawberries, blueberries, cherries or raspberries (or a combination) and a shaving of dark chocolate to serve.

Recipe by Dr Joanna McMillan Nutritional Advisor for Freedom Foods