Easy chocolate pots, sweetened with medjool dates and spiked with flaky sea salt – sweet enough without being sugary.
Total Time 20 min
Serves 4
Ingredients
-
400ml tin coconut milk
-
100g dark chocolate
-
2 tbsp icing sugar or set honey
-
10 medjool dates (about 150g)
-
½ tbsp maple syrup
-
A good pinch of flaky salt
Method
1 First, chill the tin of coconut milk in the fridge. This will help the cream and water separate, so you can easily scoop off the cream.
2 Break the chocolate into a small heatproof bowl. Half fill a small saucepan with water and bring to the boil. Take the saucepan off the heat, then put the bowl of chocolate over it, making sure it doesn’t touch the water. Leave the chocolate to melt over the steam and stir it occasionally if need be.
3 Make the caramel by blitzing the dates with the maple syrup and salt in a blender until you have a thick, smooth paste. You may need to use a wooden spoon or spatula to push the dates down from time to time to help it blend nicely.
4 Remove the tin of coconut milk from the fridge, open it without shaking it and spoon the thick cream off the top into a mixing bowl. You will need about 180g of cream. (The leftover coconut water can be kept in the fridge or freezer for making into a curry or smoothie.)
5 Whip the coconut cream with an electric hand whisk or stand mixer until it’s lump-free and beginning to thicken. Add the sugar or honey and whisk again.
6 Once the chocolate has melted, allow it to cool then fold it into the coconut mixture.
7 Spoon the date caramel into the bottom of your pots then pour over the chocolate mixture. Top with a little shaved chocolate. They will be ready to eat right away but will also keep for a few days in the fridge.