#JaneUnChained is LIVE with JNN Correspondent Jessica Steinberg’s new show “LIVE with Jess!” Meet Brittany and Nicole, the founders of the delicious 100% plant-based flax milk, named Malibu Mylk, as they show us how to make chocolate vegan pots!! Malibu Mylk is now available in multiple locations including Erewhon, Bristol Farms, Whole Foods Market, Lassens, and Farmshop in the Los Angeles area! Brittany is a Le Cordon Blue trained cook and known as the “Skinny Critic,” while Nicole is the business and finance mastermind! Made with simple, clean ingredients, and full of fiber, watch live as we talk to the founders about their startup venture and try this simple recipe!
Brittany starts making the cups by slowly melting the chocolate over a boiling pot of water in a separate steel bowl. Then Nicole blends the Malibu Mylk, which is a super food because of the flax seeds it’s derived from. Malibu Mylk also contains less sugar than most of its competitors in both the sweetened and unsweetened varieties. Malibu Mylk is allergen-free and gluten-free, so if you know anyone who has trouble with allergies, this is the milk for them! The ladies blend the milk together with the chocolate. After you freeze and top it with the toppings of your choice, you have a delicious vegan dessert! This dessert is virtually guilt-free compared to other chocolate desserts and pumped with nutrients from the Mylk. Try making your own with the recipe below!
Photos provided by Jessica Steinberg.
Co-written by Paige Parsons Roache.
Frozen Chocolate Pots:
1.75 cups Malibu Mylk
1/2 cup date syrup, or 6 pitted dates
1 cup of chocolate chips
fruit, coconut or other toppings optional
1. melt the chocolate using a double boiler
2. mix the Mylk and dates until creamy and smooth
3. add the chocolate to the Mylk and mix
4. freeze for two hours and top with desired garnishes (we like bananas and coconut!)