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)
- 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.
Hungry for more recipes? Sign up to our foodie email here.
For a nutritious meal you can whip up in a flash without compromising on delicious flavour, you can't go past this.
However you cook this delectable dish, we're sure everyone will be going back for seconds (and thirds...)
Tahini and dark chocolate combine in these divine cookies.
An impressive recipe from Eat Green by bestselling author Melissa Hemsley.
Try this Spicy Miso Salmon with Broccoli Rice recipe from Good + Simple.
If you wonder about a risotto full of Brussels sprouts, please trust me and set your doubts aside.
When I was growing up, my dad would often make nachos on the weekends, especially in the fall, because nachos and football go hand in hand.
With peppers & tomatoes, fluffy couscous & mint-rippled yoghurt.
Tobie Puttock allows the vegetables to do the talking in his warming take on minestrone.
While it isn't risotto in the traditional sense, Ixta Belfrage has reimagined the dish with delectable results.
This divine dish is the perfect combination of sweet and savoury and will soon become a firm favourite.
Mushroom lovers rejoice! This flavour-packed vegetarian main dish from the co-author of bestselling Ottolenghi FLAVOUR, Ixta Belfrage, is sure to impress.