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Recipe  •  7 July 2022

 

Three-ingredient chocolate pots

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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Feel Good Tony Chiodo, Melissa Hemsley

Simple, healthy cooking from bestselling author and Telegraph columnist Melissa Hemsley. For fans of Melissa's Good + Simple (53k), Deliciously Ella Quick and Easy (53k), Diana Henry's A Change of Appetite (23k) and Anna Jones' One.

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