It’s hard to believe that these Macadamia and chocolate pots are gluten free, better for diabetics, lacto vegetarian AND wheat free. Created perfectly for those who have specific dietary requirements. They are also super quick to make and can be put in the fridge until serving, allowing you to carry on with any other tasks while they set!

Macadamia and Chocolate Pots

MAKES 4 small portions | TOTAL TIME15 mins + 1 hr, to chill


  • 1 x 250g tub plain, smooth, fat-free cottage cheese
  • 165g macadamia nut buttera
  • 10ml (2 tsp) vanilla essence
  • 50g xylitol
  • 50g cocoa powder
  • small pinch salt
  • mixed frozen berries, to serve


PLACE all of the ingredients, except the frozen berries, in a blender and blitz until smooth, about 3 minutes. DIVIDE the mixture among 4 ramekins or small bowls, cover each with cling film and refrigerate, at least 1 hour, but up to 3 days. TO serve, top the macadamia and chocolate pots with slightly defrosted mixed berries and enjoy.

Recipe and styling by Claire Ferrandi

Feature image by Dylan Swart

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  ALSO SEE: Mini pecan, macadamia and walnut pies   ALSO SEE: Chocolate cake with espresso