Heat the semolina with the oil in a pot for about 4 min.

NextAdd the water and panela and stir for about 8 min until it thickens.

Add the water and panela and stir for about 8 min until it thickens.

NextMelt the chocolate in the microwave in 30-second bursts with 1/2 tbsp coconut oil.

Melt the chocolate in the microwave in 30-second bursts with 1/2 tbsp coconut oil.

NextWith the heat off, stir the chocolate into the semolina mixture.

With the heat off, stir the chocolate into the semolina mixture.

NextPour into a mould and let it cool for at least 1 h before turning out.

If you want to coat it in chocolate, melt the chocolate in the microwave in 30-second bursts and pour it over.

NextFor the vegan version, serve with coconut soy yoghurt, lemon zest and chopped walnuts and decorate with a mint leaf. For the non-vegan version, serve with Greek yoghurt, honey and chopped walnuts (you can add the lemon zest too).

For the vegan version, serve with coconut soy yoghurt, lemon zest and chopped walnuts and decorate with a mint leaf. For the non-vegan version, serve with Greek yoghurt, honey and chopped walnuts (you can add the lemon zest too).