These are so simple and delicious, plus they’re plant-based!
If you want to make them in advance, they’ll keep for three days in the fridge. I love them made with just the three ingredients – hazelnut milk works particularly well – but if you want to go to town, try adding extra toppings – whatever you have in your cupboard! These are quite rich, so they happily feed six. You’ll need six ramekins or glasses/jars – teacups would look lovely; just avoid delicate glasses that might crack under the hot mix.
Serves 6, 20 minutes + 4 hours chilling
- 180g Medjool dates (about 10 large dates)
- 250ml nut milk
- 160g dark (50%–70%) chocolate
- A little pinch of sea salt, plus extra to serve (optional)
optional toppings
- Dollop of (plant-based) cream
- Chopped toasted hazelnuts or pecans
- Pitted cherries or fresh pomegranate seeds
- Raspberries or strawberries
- Crushed biscuits (such as ginger nut or digestive)
Roughly tear the dates, discarding the pits, and soak in just-boiled water for 10 minutes. Even though Medjool dates are soft anyway, this helps soften them further, which is good for any blenders that might need a helping hand.
Heat up the nut milk in a saucepan, being careful not to boil, and remove from the heat once it’s heated through.
Meanwhile, finely slice about 2 tablespoons of the chocolate to create some chocolate ‘shavings’ and set aside for garnishing.
Chop the rest of the chocolate and add to a blender or food processor, then pour over the hot nut milk. Drain the soaked dates and add them with the salt, then carefully blend until smooth.
Divide the mixture between 6 ramekins or glasses (see introduction) and chill in the fridge for 4 hours until set. Cover them if you’re keeping them there any longer, so they don’t pick up ‘fridge’ smells. Scatter over the chocolate shavings, plus a tiny extra sprinkle of sea salt, if you like, or add any of the other toppings to serve.
variation: For a christmassy chocolate orange flavour add ½ teaspoon orange extract to the blender and top and top the finished pots with a little grated orange zest. Add a festive flourish of a tiny pinch of nutmeg or cloves.
EXTRACTED FROM FEEL GOOD BY MELISSA HEMSLEY. Photography by Lizzie Mayson.
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